Chef Vivi
From R$ 275.00
Personal Chef — Cuisine
Contemporary & Fusion Personal Chef in Florianópolis — Culinary Innovation on the Island
Florianópolis's spectacular natural settings — lagoons, beaches, ocean-view terraces — deserve equally spectacular food. A contemporary fusion chef brings the creativity of the world's best restaurants to your table, with the island's own extraordinary ingredients as the canvas.
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Why Hire a Contemporary Personal Chef in Florianópolis?
Floripa's Terroir Inspires Genuine Culinary Creativity
Contemporary cuisine is about finding the extraordinary in local ingredients — and Florianópolis has extraordinary ingredients in abundance. Ribeirão da Ilha oysters, seasonal tainha, organic produce from Santo Amaro da Imperatriz, açaí, local artisan craft beers — these become the raw material for a chef who thinks beyond tradition. The result is food that could not exist in any other city.
The Island's Growing Food Scene Has Created a Sophisticated Audience
Florianópolis's tech community, composed of professionals who moved from São Paulo and Rio de Janeiro and who travel internationally for work, expects the same culinary standards they know from those cities. A contemporary fusion tasting menu at home meets that expectation entirely — and exceeds what any restaurant on the island currently delivers.
A Tasting Menu at Home Is the Ultimate Special Occasion Experience
A 10-course tasting menu in a private setting — your Lagoa da Conceição terrace, your Jurerê villa, your Campeche rooftop — with a chef who explains each dish and the story behind it, is a fundamentally different experience from a restaurant. It's personal, unhurried, and entirely yours. For corporate client entertainment or a once-in-a-lifetime celebration, nothing else comes close.
Contemporary Dishes Your Chef Can Prepare in Florianópolis
Oyster Shooter with Coconut-Lime Foam and Tobiko
A Florianópolis original: a fresh Ribeirão da Ilha oyster in its shell topped with a delicate coconut-lime foam, flying fish roe, and a micro-herb from local farms. An amuse-bouche that announces the island's identity in a single bite — the technique is contemporary, the ingredients are irreducibly local.
Best for: Tasting menu opener, dinner party amuse-bouche, cocktail hour
Smoked Tainha Tataki with Watermelon and Ponzu Gel
Seasonal tainha lightly smoked and briefly seared, sliced tataki-style, served with diced compressed watermelon, a set ponzu gel, and micro shiso. The dish fuses the island's most celebrated seasonal fish with Japanese technique — two things Florianópolis does exceptionally well.
Best for: Contemporary tasting menu, seasonal May-July dining
Shrimp Tortellini in Açaí Broth
Hand-rolled pasta tortellini filled with a mousse of local Floripa shrimp and cream cheese, served in a clear, intensely flavored broth enriched with unsweetened açaí — earthy, slightly tart, and a genuinely novel color. Brazilian ingredients in Italian form, finished with a French-style clear broth technique.
Best for: Tasting menu pasta course, adventurous diners
Sous Vide Fish with Fermented Local Vegetable Purée
Atlantic robalo cooked precisely at 52°C sous vide, skin crisped in brown butter, served with a purée of fermented vegetables from Santo Amaro farms and a reduction of local craft beer and herbs. Precision technique, local sourcing, and fermentation — three pillars of contemporary cooking combined.
Best for: Elegant dinner party main course, food enthusiasts
Floripa Cheese Board with Honey Gel and Dehydrated Fruits
A pre-dessert or dessert course using artisan Santa Catarina cheeses — including serrano from the highlands — with a honey gel made from local Floripa bee honey, dehydrated tropical fruits, and grain crackers. Contemporary in presentation, deeply rooted in Catarinense terroir.
Best for: Pre-dessert course, cheese lovers, wine pairing moment
How to Book Your Contemporary Personal Chef in Florianópolis
1
Choose a Chef with the Right Creative Style
Browse myChef's contemporary and fusion specialists. Contemporary cuisine encompasses a wide range — Nordic minimalism, Brazilian-Asian fusion, molecular gastronomy, modern bistro. Review sample menus and find a chef whose aesthetic aligns with your vision for the evening.
2
Collaborate on a Signature Menu
A contemporary tasting menu is co-created between chef and client. Share the occasion, guest profile, any dietary restrictions, and whether you want a theme (all-local ingredients, ocean-to-table, Brazilian fusion). The chef proposes a sequence of 6-12 courses for your approval.
3
Chef Arrives Early to Transform Your Kitchen
Contemporary cooking requires setup time — staging ingredients, preparing components, organizing the sequence. Your chef arrives 3-4 hours before the first course. You meet with the chef briefly, then return to your guests until the opening dish is ready.
4
Experience the Full Tasting Menu
Each course arrives with the chef's brief explanation — the inspiration, the technique, the local ingredient story. The pace is entirely controlled — faster for lively groups, slower for a romantic two-person experience. After the final course, the chef clears and cleans, and the evening belongs to you.
Meet Our Chefs in Florianópolis
Personal Marcelle Martins
From R$ 385.00
Dani Lima
From R$ 357.50
Chef Caio Gimenes
From R$ 242.00
Larissa Lima
From R$ 385.00
Personal Chef Lidia
From R$ 605.00
Denise Barreiros
From R$ 484.00
Vanessa Oliveira
From R$ 330.00
Cheff Jarbas Meurer
From R$ 330.00
Chef Thiago
From R$ 275.00
Contemporary Cuisine in Florianópolis: The Island Finds Its Culinary Voice
Florianópolis's culinary scene is growing up. The island that was once known almost exclusively for its sequência de camarão and fresh oyster restaurants has, in the past decade, developed a generation of chefs who trained at serious culinary schools in São Paulo, Rio de Janeiro, and internationally, then chose to return to the island they love. These chefs carry contemporary technique and creative ambition, and they bring it to bear on one of Brazil's most distinctive local ingredient palettes.
The Florianópolis contemporary dining scene is also shaped by the city's population of tech professionals and entrepreneurs — people who have eaten at Maní in São Paulo, at DOM, at Fasano, who have been to Copenhagen and Tokyo and know what innovative cooking looks like. They've moved to the island for quality of life and they do not want to surrender the quality of table. A personal contemporary chef meets this demand entirely.
What makes contemporary fusion especially compelling in Florianópolis is the island's specific ingredients. Ribeirão da Ilha oysters, the seasonal tainha, the local shrimp, organic highland vegetables, Santa Catarina artisan cheeses — these are genuinely distinctive raw materials. A creative chef who uses them as the foundation of a tasting menu produces food that is both innovative and irreducibly of this place. The best contemporary cooking in Florianópolis tells the island's story in unfamiliar and surprising ways.
Local Tip
Ask your contemporary chef to design at least one course around Florianópolis's Ribeirão da Ilha oysters — it's the ingredient that most powerfully expresses the island's culinary identity, and in creative hands it becomes something truly memorable.
Contemporary Personal Chef Pricing in Florianópolis
Tasting menus and contemporary cuisine represent the highest tier of personal chef service — reflecting the skill level, preparation time, specialized equipment, and quality of ingredients.
R$200 - R$500 per person
✓ Bespoke multi-course tasting menu design (6-12 courses)
✓ High-quality local and specialty ingredient sourcing
✓ Advanced culinary technique and specialized equipment
✓ Full in-home preparation, plating, and service
✓ Course-by-course narrative from the chef
✓ Complete kitchen cleanup and equipment removal
Frequently Asked Questions
A tasting menu is a sequence of small, crafted courses — typically 6 to 12 — designed to tell a culinary story. Each course is a composed dish with multiple components, and the sequence builds in intensity from lighter amuse-bouches to main courses and desserts. Contemporary refers to the chef using modern techniques (sous vide, fermentation, gels, foams) and fusion to cross-cultural ingredient combinations.
For most contemporary techniques, the chef brings their own specialized tools — immersion circulators, torches, precision scales, plating equipment. Your kitchen needs a stove, oven, and workspace. The chef sets up a portable station for any additional equipment needed.
The format works best for intimate groups of 2 to 10 guests, where the chef can interact personally with the table and maintain the quality and timing of each course. For larger groups of 12-20, the menu is adapted to fewer courses with simpler plating — still creative and impressive but more achievable at scale.
Absolutely — and it makes for a compelling experience. An ocean-to-table menu built entirely around the island's seafood, local produce, and Catarinense ingredients tells a genuine story of place. This is particularly popular with food-enthusiast guests and visitors who want an authentic Florianópolis culinary experience in a creative format.
Contemporary cuisine is defined by technique and creativity rather than a national tradition. A contemporary chef might use French saucing technique, Japanese fermentation, Brazilian indigenous ingredients, and Nordic plating aesthetics in a single tasting menu. It's the most chef-driven, personally expressive format — and the most likely to surprise and delight guests who have experienced traditional cuisines many times.
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Book Your Contemporary Personal Chef in Florianópolis
Florianópolis has extraordinary ingredients and extraordinary settings. Let a creative contemporary chef turn them into an unforgettable tasting menu at your home. Browse myChef profiles and book your experience today.
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