Why did you start your profession?
Food is my passion in life since I took my first steps into the kitchen with my grandmother from in Brazil. The Chef’s knife is the weapon I wield in life to carve out beauty and taste from ingredients all over the world. I am Brazilian-Portuguese, and lived in different metropolitan cities in Spain, France, Italy, the UK and Brazil. Those places, and the local and global diversity of cuisines available there, have augmented my desire to work with food. And the depth of my passion kept on growing as I worked in several fields directly or closely linked to gastronomy (event organization, being a waiter and bar tending, working as private chef travelling with a diplomat family, as a food truck cook, as head chef). All these influences and experiences further fomented my passion, which culminated in becoming top-of-the-class graduate of a renowned culinary university. You see, the only distance between your dreams and reality is action: walking the talk and going for what you want. No wonder then that the most fortunate people in the world are those who can turn their passion into their profession, and this is especially the case in gastronomy, where as a chef you can live on the fire burning inside you, which then allows you to stand the heat in the kitchen or anywhere else in life!
What are your inspirations, professionally?
I am passionate about translating balanced bouquets of taste into beautiful dishes which make people happy. It sounds simple but it is the core part of my passion: the personal gratification of a successful dish or menu, the opportunity towards creativity, innovation and constant learning, and also, last but not least, the respect for the enormous diversity of products Mother Nature regales humanity with. And besides the what of what inspires me, there is also the who: in 2016 I was fortunate enough to successfully complete a 6 months internship at the 2 Michelin Star restaurant Villa René Lalique with Chef Jean Georges Klein (2016 World’s top 100 Chefs) in the French Alsace region. The disciplinary deep belief in what the team does there day by day, the aspiration to perfection, that is something I carry with me every day when I put on my chef’s apron.
You and Baraka. Personal connection and synergy with the restaurant.
Baraka is a restaurant with a strong reputation and a willingness to further transform towards not just following trends, but also aspiring to create them. In my view, when everyone contributes in his or her capacity to make this possible, when the whole team is invested in challenging the status quo, we can rise to a higher level of gastronomic delight for our customers, by focusing on detail in all aspects of the experience. And that is where I want to see us as a restaurant, and where I want to see our clients to find themselves: going home feeling deeply gratified by the broad palette of tastes, textures and overall delightful experience they had in Baraka.