My dad is a doctor, but he always loved to cook. So I grew up in this environment and got a taste for his hobby. His salty food was delicious, but he never did an amazing dessert. I started studying psychology, but I ended up switching to gastronomy and now I am currelty studying Diplôme Pâtisserie at Le Cordon Bleu Rio de Janeiro. In addition, I married a person who loves Pâtisserie and that made me follow my passion even more.

I worked in a restaurant and after some time I opened my own buffet. Years later, my wife went to study in Canada and wanted to accompany her, so I closed everything. I'm currently making pies for a hotel.

It all started when I posted on my Instagram account that I was studying at Le Cordon Bleu Rio de Janeiro and I was going to make Christmas pies, and that generated a request for 25 pies for Christmas. Due to the success, I took several samples of pies to hotels and today, I make, on average, 56 pies per week, the most requested being strawberry, chocolate with orange and lemon tart.

Studying at Le Cordon Bleu has always been my dream! It is a professional and personal achievement, evolving the challenge of graduating from the most traditional gastronomy institute in the world.

I want to move to Spain and open my business there! As I am a vegetarian, I would like to open something in this area.

Strawberry with cream, always!