Departing from Minas Gerais (Belo Horizonte), a celebrated hub for food in Brazil, I made the move to Australia and am now based in Sydney. Over the past eight years, I have fully immersed myself in the culinary world. Through food, I have witnessed countless dreams come to life and navigated a sea of opportunities that I once thought were beyond my reach.

The kitchen is my favorite place to be, where I draw inspiration and experience a spectrum of emotions in mere moments. I constantly push boundaries, improve my skills, embrace failures, and dive deeper into the challenges the kitchen brings. The privilege of working alongside chefs I admire and sharing kitchen spaces with individuals on their unique journeys is truly remarkable. As my career progresses, I am confident in achieving my dreams and sharing my journey with those who are interested.

Becoming a great chef extends beyond the kitchen. It is about how often you practice a skill, how much you study your craft, and how consistently you can reproduce results with the utmost excellence. The kitchen is a team environment, and the combination of diverse skills and experiences shapes who you are. I have been fortunate to have many unforgettable experiences, but I also recognize that there is still much to explore in the culinary world.

The industry has been evolving significantly, particularly regarding management and food concepts. It is becoming increasingly open to ethical and sustainable approaches. As a chef, I believe sourcing matters; therefore, I prioritize high-quality, ethical, and local produce. I am deeply committed to working with people who strive for excellence, embrace sustainability, respect ingredients, and support small farms and businesses. It is essential to understand that the experiences you have and the people you meet along the way will significantly influence how you cook, although it is often unpredictable.