We’ll always prepare a different dish, with tastings and the necessary notes to improve each stage. The goal is to consistently harmonize the cooking process, making the experience practical, enjoyable, and full of learning.
I studied at Estácio and worked as a chef for Cirque du Soleil, at Pinguim beer hall, and at buffets, as well as in well-known bars. My journey has always been built around a clear goal: to satisfy the best of diners. I believe that less is more—highlighting flavor and experience in a direct, authentic way.
Verified reviews from completed bookings with Chef Edgard, across all experiences.
Chamei o chef Edgard para o risoto com lâminas de filé ao molho madeira como jantar privado. O risoto estava muito bom, carne no ponto e molho saboroso, ele fez as compras e deixou a cozinha limpa; só chegou uns 10 minutos atrasado, mas não atrapalhou.
O pacote café da manhã/brunch/café colonial foi um sucesso, quitandas e sucos fresquinhos, ele fez as compras e deixou a cozinha impecável, recomendo demais.
Que jantar gostoso com o risoto com lâminas de filé ao molho madeira - risoto cremoso e a carne bem no ponto. O Edgard trouxe tudo que precisava, caprichou na apresentação e ainda deixou a cozinha impecável. Recomendo demais.
Free cancellation up to 24h before the event. After that, 40% refund.
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Chef Edgard
