I am from Severiano Melo, a small town in northeastern Brazil. There, I learned from my grandparents the foundation that still guides me today: simplicity brings a proper perspective on life. In that small town with limited resources, I had little access to opportunities and knowledge until I moved to São Paulo at 18. Once in São Paulo, I began my journey in the kitchen, studying and seizing every opportunity that came my way. I took courses in sweets, savories, kitchen techniques, cuts, knives, and meats, constantly seeking knowledge through books and classes until I could pursue a degree.

My professional journey in São Paulo began at a small snack bar where I learned the fundamentals of working in a kitchen, including organization, respect for colleagues, and reverence for the ingredients. After that, I worked at a Mexican restaurant where I could create dishes and design menus. I also assisted in adapting the menu of a significant Spanish establishment to open a branch in São Paulo, giving me exposure to European haute cuisine. From there, I took on a new challenge at a French restaurant, where I refined my culinary techniques to meet high standards.

Later, I joined @restauranteema, a Brazilian cuisine establishment where I have worked for eight years. I oversee the production process, leading a team and managing all aspects necessary for the kitchen to operate smoothly. One of my core values is ensuring that the staff receives high-quality food. I firmly believe that well-fed staff can provide better service and food. I also share our kitchen’s daily routine, and the dishes served to the staff on my social media, which has generated public interest. As a result, the restaurant’s partners decided to open the establishment one day a week to offer the family meal menu.

One moment in the kitchen that had a lasting impact on me was during my undergraduate years. We cooked at an orphanage on Christmas Eve for children who had never experienced a Christmas dinner. Then, I realized food is more than sustenance; it brings solace and comfort. That’s when I decided never to leave this profession.

What is your favorite street food?

Brazilian made dish.

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

@cuscuzdairina

What is your guilty pleasure?

Fast Food

What ingredient do you find overrated?

Shrimp

What ingredient do you think is underrated?

Cassava

What is your favorite kitchen tool?

Thermomix

What is your worst kitchen nightmare?

lack of hygiene and organization.