I was born in Porto Alegre, where I started my career in the kitchen. With a strong influence on the family on the part of my grandmother Isolina Rodrigues who was a professional chef cook I discovered the love for the kitchen. Graduated from Senac in Porto Alegre / RS, my first job in the area was at a Hotel as a kitchen assistant. Then I had the opportunity to work as a cook at a bistro. I reconciled my time at the Bistro with private events where I met other chefs. One of them was Chef Erick Jacquin who made me come to São Paulo where I had the great opportunity to work in his kitchen at the award winning Restaurant La Brasserie Erick Jacquin. From there I went on my way step by step searching for my space through various cuisines in São Paulo. I went to restaurants like Kaà Restaurante, where I was deputy chief of the great Chef Lauret Suaudeau. I went through Figo Gastronomia with chef Luiza Hoffman, then took over the kitchen at the same restaurant. Both at Brown Sugar as a subchef or at Loup Restaurante as a subchef afterwards as a Chef, in all the kitchens I went through I tried to learn as much as possible to one day have my own kitchen.
