"Remember that our profession is not easy. Accept it and fight for your space"

Tell us about your career journey

My journey has been a combination of very hard work and long hours. I studied publicity and marketing in São Paulo, Brazil, and then came to study gastronomy in Barcelona. It was here I really found myself professionally and began to understand the responsibility chefs have when nourishing people... it’s so much more than just cooking. It led to where I am now, because I was curious about how things worked, the market inputs and the evolution of cooking, more than just inside a kitchen.

How do you stay inspired?

Being curious, eating out, travelling, listening to other chefs’ life stories.

Your advice for aspiring chefs?

Remember that our profession is not easy. Accept it and fight for your space. Read and cook a lot. Listen to others and put together your own gastronomical library, so you can always create.

What’s one thing about the industry you would change?

Massification. Poor quality ingredients  for lower costs. Foie gras – how come chefs still cook with that?

An ingredient you absolutely love?

Right now I’m into high-nutrition plants and seaweed. Different herbs, spices. I’m super into studying the power of natural ingredients from the rainforest.

Do you see any big trends coming?

Not now. The last big trend was, in my opinion, plant-based meat substitutes, but people are realising that they are not a healthy option on a daily basis. I’m not a vegan, but I think we should focus more on the power of plants. There is a whole world to discover yet.

What are your aspirations for the future of foodservice?

For operators to choose their ingredients well, to be sustainable and to think about food waste. I think we must cook thinking about what our customers will ingest, not only for our ego.

You are a Texturas specialist (see p53 for more info). What do you love about Texturas products?

Molecular cuisine is super fun because you can play with the sensorial experience of clients, while always respecting the taste. The brand Texturas is the best one in the market – there are others, but they are not the original, developed by chefs Albert and Ferran Adria. It’s also the only one using 100% pure raw material. It allows chefs to be more creative and to upgrade their creations, as well as making mise en place more effective.