I am a native of Minas Gerais, Brazil, I was a student of business administration until I course-corrected into the professional culinary industry. I immediately set my sights on the rarefied air of fine-dining, and was especially drawn to tasting-menu restaurants and hospitality industry. With that mission in mind, in 1995 my culinary career begin with the Marriott chain of hotels, I assumed a variety of roles ranging from production cook, kitchen leader, supervisor and head chef of banquet throughout my tenure. In December 1999, I was transferred to Marriott Hotel in Santiago, Chile as a Sous Chef. By 2000, I was promoted to Executive Sous Chef at both the Costa Do Sauipe Marriott Resort & Spa, and the Costa Do Sauipe Renaissance Resort in Bahia, Brazil.

Having demonstrated my ability to work in unison with staff and managers across cultures I was again promoted in December 2002, as Executive Chef of Panama Marriott Hotel where I worked until April 2008. This too, was followed by a promotion to the position of Executive Chef of San Juan Marriott Resort & Stellaris Casino in Puerto Rico. During the years I had the opportunity to study the culinary arts in Aruba providing a unique beginning to my learning and appreciation of different cultures and corresponding culinary trends such as: Latin-American, Brazilian, Hindu, Peruvian, Chilean, Italian, American, Asian, Spanish and lots more.