Bio

Personal Chef Carlos discovered his passion while working as a dishwasher. Observing the rhythm of the kitchen, he realized gastronomy was a form of creation, texture, and expression.

His journey took him to Australia, where he earned his culinary diploma. Private Chef Carlos Eduardo Tavares Lopes spent a decade mastering diverse cuisines and building a strong professional foundation.

In New Zealand, he embraced his greatest challenge: leading a seafood kitchen as Head Chef. Despite not favoring seafood, he succeeded at The Pier Hotel, proving resilience and adaptability.

As Personal Chef São Paulo, he now brings this international expertise home. His menus highlight creativity, precision, and an artistic approach to plating and flavor.

Private Chef Carlos Eduardo Tavares Lopes draws from both Asian influences and contemporary techniques. Each dish reflects a balance between discipline and freedom of creation.

Today, Personal Chef Carlos continues to explore partnerships and opportunities. His mission is to craft dining experiences that inspire emotions and remain unforgettable.