Small events for up to 15 people

I’ve been a chef for more than 10 years, with culinary training from Unicesumar in Maringá, Paraná. I have experience in kitchens around Florianópolis and Palhoça, and I also run a small business making pasta and sauces. Throughout my journey, I’ve worked on events as a cook and as a pizza maker, and I cook with meats, pasta, seafood, risottos, and fish. I bring a cuisine rooted in flavor and tradition—always avoiding industrial seasonings to highlight the taste and provide a special dining experience. I always respect your family, your home, and your culinary preferences.