Cooking has always been more than just a job for me; it’s a passion that I’ve had since childhood. I grew up on my father’s farm in Brazil, where I learned all about fresh ingredients – from vegetables to fruits, and even animals. This connection with nature still inspires me in the kitchen today.

​

I started my professional journey early, at the age of 19, in New Zealand. There, I dedicated myself body and soul to cooking, always striving for excellence. This pursuit took me to Hong Kong, where I had the opportunity to further enhance my knowledge of the culinary field.

​

Over the years, I’ve worked in casual restaurants, fine dining restaurants and 5-star hotels. Each experience has taught me something new and helped me improve my skills, especially in molecular gastronomy and charcuterie.

​

I believe that cooking is an art in constant evolution, so I’m always looking for new techniques, new flavors and new inspirations. I love exploring different cuisines and cooking methods, creating dishes that surprise and delight.