Flavors made with passion
My passion for cooking began as a child, at a time when there were no birthday parties here at home without my ballerina cake and my chocolate salami.
After graduating in Hotel Management, I realized I wanted more and ended up going to the Algarve School of Hospitality and Tourism, where I graduated in Kitchen Management and Production. It was there that I fell in love with pastry.
That passion led me to Cordon Bleu in London, where I obtained my Diplôme de Patisserie. It was also in London that I expanded my knowledge and gained more experience.
I’ve been a pastry trainer since 2020, something that has been very rewarding, as nothing is more rewarding than sharing knowledge.
Pastry is a mix of the most varied artistic techniques, which is one of the reasons why it’s so special to me, but nothing is more important than taste.
I like to use the best local products and I also like innovative, daring and surprising flavors.
However, what really matters to me is making people happy.
