Current place of work, position and a brief overview of where you have worked before.
I am currently working as Gabrio Dei’s new resident sous chef at Tenuta San Pietro in Lucca, Italy. I'm a young passionate chef, originally from Recife in Brazil where I grew up in and around a bistro and bar that my father had back then, which shaped my understanding of food and the restaurant business. Wanting to explore different tastes and cuisines, I moved to London at the age of 21, starting as a kitchen porter for executive chef Javier Lopes, who helped ignite my passion for cooking.
Ever since, I have been studying and dedicating myself to the art of cooking, striving to progress and take the art to the next level. After finishing my Professional Cookery NVQ course, I focused on expanding my knowledge and experience in fine dining and was able to under chefs like Michel Roux Jr and Glynn Purnell. I have experience cooking for private A La Carte fine dining, as well as large private events for high profile clients such as ambassadors, politicians, international banks and global CEOs, I was also involved in developing the menus for said functions.
What is your cooking style and what can people expect from the food on your menu?
As a chef and minimalist, my style of cooking is focused on simple plated dishes, perfectly cooked and complex to the palate, with exciting contrast of colours, representing nature in a way that attracts the guest’s attention. Coming from a low-middle class family and now as a father of two young girls, I am conscious of the environment, and I hate wasting food so I always aim to use all parts to reduce waste as much as possible.
What do you like about The Staff Canteen app and website?
Once I saw a live video from The Staff Canteen inside Westminster Kingsway College, which I always dreamed of signing up to but never could for different reasons. Because of The Staff Canteen, I had the opportunity to see something out of my reach which inspired me even more. I think it is a great platform for everyone and, in my opinion, is the best and most versatile community in the UK and Europe for chefs to get updated and inspired. It is inclusive as it is not only accessible for the greatest and most renowned chefs, but also for those who strive to learn, who are from different backgrounds and all paths of life. Most importantly, The Staff Canteen also provides opportunities to young chefs like me, to represent themselves, what they believe in, build a network and take their vision to the next level.
What is your favourite dish to cook and why?
Vanilla poached salmon
I was born by the seaside. When I was little, I was used to eating seafood most days, but never really enjoyed it and today I love cooking it. It takes me right back to my childhood and makes me reminisce of the good times by the beach - there is nothing better than feeling at home. As for today, I am able to explore and take advantage of modern techniques to cook it to perfection.
My favourite dish to cook is the simplest anyone can imagine, but with a very attractive and intriguing combination of fresh tastes and colours. It is a vanilla poached salmon with textures of cauliflower and nettle glaze, served with purple puree, crunchy seared florets/stem, and pickled purple florets.
Do you think chefs get enough mental health support? Why or why not?
I do not think that chefs get enough support at work as they should. There is no easy way to approach someone for help within your work place, nor have I seen a system in place to help people in such situations. I believe some companies rather find an easier way out instead of offering the necessary support to a chef that has been working hard and dedicating himself.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
As a South American and Brazilian, I love to eat meaty meals. My favourite is our Brazilian Barbecue (Churrasco), meat on metal skewers over fire slowly burnt and smoked, in a way that only Brazilians do.
What are your plans for the future?
This March, I will be starting my second year in Italy since I decided to leave London and follow my passion and curiosity for Italian cuisine. I believe that Italy is about much more than just pasta and pizza and I am keen to explore. My plan is to learn as much as I can, to be inspired and knowledgeable about dishes that most people have never heard of outside Italy. I will take it with me wherever I may go - one day I will able to recreate it with my own philosophy. I am also an avid fan of Asian and Indian cuisine; therefore I will keep travelling as much as I can, in a hunt for knowledge and inspiration. In the future, I would love to open my own place with my personal take on food.
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