He is a pioneer in functional organic cooking and in the use of green banana biomass in High Brazilian Cuisine. With unique and creative recipes, the chef and partner of the prestigious Le Manjue Organique combines healthiness and flavor, with recipes that work for those dietary restrictions to gluten, dairy, sugar, and animal protein. Having experimented at renowned kitchens abroad, he was ranked three stars by Michelin, is a professor, gives courses nationwide, gives speeches, is a consultant, and is also the author of “Choice and Impact – Functional Gastronomy”, with over 20,000 copies sold, and of the book “All About Pots”.




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