Cooking has been part of my life for as long as I can remember. I began getting my hands dirty in the kitchen at just six years old. This childhood passion naturally led me to pursue professional training in pastry, chocolate, and confectionery at Ferrandi Paris and later at EPMT Paris, where I built the discipline and technical foundations of the craft.

I later trained independently in savory cuisine, guided by curiosity, experimentation, and a constant desire to learn.

Beyond formal education, my cooking is deeply rooted in my family history. In my family, culinary knowledge has been passed down from grandmother to grandmother through gestures, aromas, and recipes that were rarely written down. One of my greatest sources of pride is having recreated dishes from my childhood—particularly Portuguese-Brazilian desserts and Ecuadorian empanadas—using nothing but memory and sensation.

To me, cooking is far more than nourishment; it is a sensory and emotional journey. Each dish tells a story, evokes a memory, and creates a moment of connection. It is a universal language—an invitation to gather, to share, and to feel—where emotions are passed on just as much as flavors. And when I see a plate spark a smile or awaken a memory, I know I’ve succeeded. 💛