Bio

Private Chef Vinicius Maia Amaral trained at Le Cordon Bleu, IGA, and Senac RJ, institutions that shaped his international perspective on cuisine. His foundation combines classic techniques with modern creativity.

Throughout his career, Personal Chef Curitiba has worked in luxury hotels, prestigious restaurants, and large-scale industrial kitchens. This diverse background gave him expertise in cost control, stock management, and operational efficiency.

Personal Chef Vinicius is admired for his leadership. He guides teams with professionalism and creates innovative menus that balance quality and cost. His clients value this unique approach that unites artistry and practicality.

Adaptability is one of the hallmarks of Private Chef Vinicius Maia Amaral. Whether preparing Italian, French, Japanese, Mexican, German, Mediterranean, or Brazilian dishes, he tailors every menu to the client’s specific preferences.

Beyond the kitchen, Personal Chef Curitiba dedicates himself to teaching. He leads workshops and trainings, inspiring new chefs and sharing knowledge gained over nearly three decades of experience.

Personal Chef Vinicius is driven by passion. He believes each dish should tell a story, reflecting his dedication to the art of cooking and his commitment to delivering remarkable experiences.