With over 14 years of professional experience, my culinary journey began in Switzerland, where I obtained my CFC in Culinary Arts in 2012. My passion for food naturally led me to explore the connection between pleasure, balance and nutrition, earning a Diploma in Nutrition in 2021 and a Federal Diploma as a Dietetic Chef in 2025.

Originally from Brazil and based in Lausanne, Switzerland, my cooking reflects the different cultures and places that have shaped me. I love bringing together European and Latin American ingredients, techniques and influences, while drawing inspiration from my travels between Switzerland, Brazil, Spain and beyond. My cuisine is not about elaborate gastronomy or unnecessary complexity. I believe in simplicity, seasonality and letting each ingredient have a clear purpose on the plate.

I enjoy creating food that is generous and indulgent while remaining balanced and nourishing. I like a clean, carefully considered presentation with a slightly raw, natural feel, and I particularly love playing with contrasting textures. Nothing is there simply for decoration — every element should contribute to the flavour, texture or story of the dish.

My signature dish is risotto, precisely because it embodies the way I approach cooking. Its apparent simplicity requires precision, technique and attention to detail to achieve the perfect texture. At the same time, it is incredibly versatile and can be reimagined in countless ways. I love taking the classical risotto technique as a foundation and reinventing it through different ingredients, flavours and bases, creating versions that reflect the season, my inspiration and the occasion. For me, this balance between respecting technique and allowing room for creativity is at the heart of good cooking.

Ultimately, I want my food to feel generous, thoughtful and authentic — food that respects its ingredients, surprises through its combinations and textures, and above all creates a memorable experience around the table.