Bio

Hello, how are you? My name is Filipe Augusto, and my life in cuisine began very early, at the age of 10, watching my grandfather, a marchante (a butcher of sheep, goats, and pigs). There was always an abundance of the sertanejo terroir. We would go fishing in the reservoirs of the region where he was raised, and that was how I developed my passion for cooking. Since then, I have dedicated myself to making this my journey, bringing the essence of high-end sertanejo cuisine.

My career started in Brasília, where, at 15, I had the opportunity to become an intern at a café in the Commercial Sector. That was my true awakening to gastronomy. I worked in other restaurants in the Federal District, such as Potência do Sul and Coco Bambu. Later, I returned to Paraíba but encountered a challenging scenario for the industry, especially in the countryside. That was where I met a great friend who had studied gastronomy in Rio de Janeiro. I started working with him immediately and gained a lot of technical knowledge and determination. Together, we opened our first buffet service, bringing innovation and unique features.

However, it was not exactly what I wanted for my career. So, I moved to Praia da Pipa, where I worked with various chefs and participated in gastronomic festivals. Later, I went to Campina Grande to work in Japanese cuisine as a sushi chef.

During this period, I was always supported by an amazing woman, whom I married and am still with today. It was my wife who brought me to João Pessoa, encouraging me to start over. I took my first steps in the city working in hotels and exploring Italian and French cuisine. I dedicated myself intensely and eventually opened a renowned restaurant in the city, specializing in premium meat cuts and sophisticated cuisine. I spent about five years there until I decided to leave to study more and focus on my production of edible flowers, PANCs, and microgreens.

Today, I own a pioneering company in the mise en place sector, supplying ingredients for plating and finishing dishes in different restaurants.

What I really want to share is that I work with passion in this industry. I love seeing people experience something new or of high quality, made with love and dedication. This is just a small part of my journey, which is only beginning.

The reaction of people when tasting a dish or seeing it arrive at the table, immediately awakening their senses and bringing a feeling of well-being, is something that moves me. My greatest inspiration will always be my grandfather.