Bio

I am a gaúcho, raised in the tri-border region of Brazil, Uruguay, and Argentina. Since childhood, I have worked with a group involved in cattle trading, where I first developed an appreciation for the refined genetics of European breeds. Soon after, I became passionate about the various and versatile cuts of meat, each with its own unique marbling.

I deepened my studies, graduated, and for the past 10 years, I have been working in the meat industry, specializing in barbecue in its many styles. Currently, I focus on parrilla, as it is part of my roots. I had the opportunity to experience different grilling techniques in both Argentina and Uruguay. Additionally, I have a deep love for churrasco de chão, especially the famous 12-hour slow-roasted rib.

I was a chef in the meat sector for one of the most renowned groups in Rio Grande do Sul, 20 Barra 9, where we worked exclusively with premium Uruguayan cuts. Today, I work at Allianz Parque Arena, the famous Palmeiras stadium.

My passion for meat goes beyond just eating; I truly value the experience that each cut can provide. That’s why I apply all the techniques I’ve learned from the finest grill masters to corporate and private events. My goal is to surprise people with the many ways to enjoy grilled meat.

What excites me the most is the exchange of experiences with different audiences. I take great pleasure in seeing people come together, sharing meals, and enjoying delicious food. At every event, I strive to maximize the client's satisfaction, explaining details such as cooking times and the ideal temperature for each cut.

My inspiration comes from the great masters of meat in Uruguay and Argentina, where barbecue is a way of life—from cattle breeding to butchering, all the way to the grill.