Graduated in Economics from the Pontifical Catholic University of Rio de Janeiro (PUC-Rio, Brazil), and in Gastronomy and Culinary Arts from Estácio de Sá University (UNESA-RJ, Brazil). Completed a specialization course in Regional and Bistro French Cuisine at Alain Ducasse Formation (ADF, Paris).

Holds a Master’s degree in Gastronomic Sciences (NOVA FCT & ISA, University of Lisbon, Portugal) and a PhD in Food Science (NOVA FCT & University of Évora, Portugal), with a specialization in Food Science and Technology. Has approximately 20 years of experience in the fields of gastronomy and food science. In addition to having worked in various establishments, was the owner of a restaurant for two and a half years.

Currently teaches five subjects in the Master’s program in Gastronomic Sciences and is a researcher at the Molecular Gastronomy Laboratory (NOVA FCT). Research interests include topics such as seaweed in human nutrition, new sustainable protein sources, new product development, and molecular gastronomy.