Since childhood, I’ve always been fascinated by the kitchen and its processes, constantly observing and questioning every detail. One of the things that impresses me the most about cooking is how, through techniques and expertise, everything can be transformed into something unique and powerful.

Though my journey in the food and beverage industry began when I was 13, I have worked professionally for nine years. I started my career at the renowned Oro restaurant in Rio de Janeiro, which has 2 Michelin stars. After that, I moved to São Paulo for a project and soon had the opportunity to work at Evvai for the first time. Later, I moved to Bahia, where I was the head chef at the boutique hotel Kabru. After that, I returned to São Pauloa and currently lead the kitchen at @evvai_sp, a 2 Michelin-starred restaurant under the supervision of head chef Luiz Filipe Souza. My responsibilities include assisting in developing new menus, conducting tests, and organizing events.

Throughout my career in the industry, I have encountered moments that acted as true rites of passage. The first was when I received my first promotion in the restaurant. Although I had always been dedicated and responsible, taking charge of a station represented a noteworthy milestone. The second defining moment was when I took on a kitchen leadership role without a superior above me. This experience significantly broadened my perspective, from building relationships with suppliers and effectively managing the team to understanding the bureaucratic aspects and gaining a deeper insight into the business, including the entrepreneurial side. When you look at the kitchen “from the outside,” you understand the processes better and seek more effective strategies to optimize the kitchen’s internal logistics.

My daily routine is tiring, with ongoing challenges such as supplier issues, equipment management, and team coordination. Despite the difficulties, witnessing the restaurant’s growth and success is gratifying. Being involved in this journey and feeling a strong sense of belonging in a place I deeply admire is an incredible experience.

What is your favorite street food?

Hambuger and Frites

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

@saocarloslanches

What ingredient do you find overrated?

Dragon fruit

What ingredient do you think is underrated?

Hump beef

What is your favorite kitchen tool?

My knives

What is your worst kitchen nightmare?

My worst nightmare in the kitchen is disorganization and poorly done mise en place.

Is there someone you would like to nominate for an interview? (Add Instagram handle)

Bianca Mirabili @biancamirabili