I have been working in the gastronomy industry for 15 years. I hold a degree in Gastronomy Technology from Senac, studied Social Sciences at USP, completed the Permaculture Design course in Portugal, and specialized in Food Service Management at Senac. Currently, I work as a consultant, as well as a chef and event producer.

Since 2018, I have been providing consultancy services for both new ventures and established businesses. Through my consultancy work, I have been responsible for developing and testing recipes, creating menus tailored to the establishment’s concept or model, improving processes and procedures to enhance kitchen operations, and training teams to be efficient and organized. Throughout my career, I have worked at renowned restaurants in São Paulo, such as DOM, Brasserie Erick Jacquin, Mani, and La Mare. In addition to fine dining, I have gained experience in various types of food service within the industry.

I also owned my own buffet and catering company, primarily serving corporate events, where I focused on providing high-quality food while building close relationships with clients to understand their needs and deliver personalized services. For many years, I managed events while also working full-time in restaurants, keeping my business running simultaneously.

Always curious and eager to explore, I have traveled to over 13 countries across Asia, Europe, and South America in search of new flavors and culinary knowledge. I love bringing joy through food—cooking with care to be part of special moments and adding another element of pleasure to gatherings. My journey as a chef began with weekly trips to the farmers' market with my father. When we got home on weekends, I would help him prepare meals for our family—those were happy moments for me. Later in life, I often visited a friend’s house, and I was so fascinated by cooking and kitchen tools, thanks to my father’s influence, that instead of playing outside, I preferred helping his mother cook.

One time, when I was around 15, my mother gave me money to take care of myself for a week while she traveled. I spent all the money on groceries, already having planned some menus. For two days, I cooked lunches and dinners for different friends—until all the food was gone. For the remaining five days, I had to knock on my friends' doors to find meals! But I had a great time.