A member of the Académie Culinaire de France since 2013, he began his career in gastronomy in 1998, working at several hotels such as Holliday Inn Parque Anhembi and Hilton São Paulo Morumbi. In 2015, he competed in the Catering World Cup in Lyon, France, organized by Bocuse d´Or. The chef represented Brazil at the biggest gastronomy event on the planet, SIRHA, competing with chefs from 12 other countries. He recently commanded the teams at the Hotel Pullman Guarulhos Airport, where he structured the meat concept at the Base Restaurante restaurant and was responsible for the success of the Tomahawk dish. His passion for the countryside and simple, uncomplicated and artisanal cuisine is reflected in the personality of each of his dishes.