Bio

I am an economist by training and a cook by heart and vocation. I left a 10-year career to pursue what truly drives me. I graduated in gastronomy and transitioned careers, now accumulating seven years of experience and growth. My creativity is what I consider the key differentiator in my work, combining technique with regional ingredients in their entirety (product-based cuisine) and unexpected uses.

My goal is to create that irresistible feeling where people just don’t want to stop eating!

I have always had a strong creative side. Since a cook’s job is often to execute someone else’s recipe, I felt the need to explore and challenge myself. That’s why I started hosting private events where I showcase my own cuisine, my vision, and my approach to techniques, ingredients, and processes. I often incorporate pastry techniques into hot dishes, for example, pushing culinary boundaries in unique ways.