Chef in Brooklyn, New York

I moved to Ny in June of 2016 and decided to hone my skills as a chef in renowned restaurants. In October 2016 I started working as a chef de partie at Daniel, two michelin stars in the upper east side, after almost a year working with French cuisine, currently I work at Eleven Madison Park, michelin three star elected the best restaurant in the world in 2017 . For 2009 to 2016, I have worked in Sao Paulo as an entrepreneurial chef, running my own catering company that specializes in large scale events. I also have experience in developing recipes and consulting for international brands, as well as training other catering teams in food service, hospitality, and event logistics. I was trained in Luxury Management in Haute Cuisine at Fundação Armando Alvares Penteado, one of the most recognized universities in Latin America, and took part in a two-month course at Ecole Nationale de la Patisserie Superieru in Yssingeaux, France. After founding my company in 2009, our client list grew quite quickly. Through our hard work and dedication to pastries and dessert making, we were able to work with elite clients not only in Brazil, but across the globe. Examples of my work in Brazil can be found in my portfolio, and I’ve highlighted a few below: • Producing the desserts, pies, quiches, and fresh pasta for the Fasano group, a leader in Brazilian luxury and hospitality Catering product launch events for L’Occitane, drawing inspiration for the desserts from the colors and scents of the L’Occitane product line. • Working for over five years with Tee Gschwendner, a German tea brand, developing desserts that used its teas as a foundational element of the recipes. • Working with Infront Hospitality Group to manage the logistics of the VIP area for one of the World Cup stadiums in 2014. In this role I coordinated the supply logistics for ten kitchens and worked with a team of over 250 employees to provide exceptional service to the VIP audiences. • Though I have a diverse background in catering and food services, my most outstanding work has been in pastry and desserts. My dedication to dessert making was recognized in 2015, when I was selected by Vogue Magazine as one of the best bakers in Brazil. I am looking further to combine my chef experience and hospitality, working as a private chef for a family in NY. With a lot of dedication, confidentiality and humility.