Chef Mauro Tavares
Chef At Home In Auckland
Get to know me better
I'm Brazilian-Italian chef with a rich culinary background spanning Mediterranean, South American, French, and Italian cuisines.
Passionate and innovative Chef with a blend of Brazilian and Italian culinary heritage, who embarked on a journey into the culinary world by pursuing a degree in Culinary Arts from a prestigious culinary university in Brazil in 2009. During this formative period, undertook a transformative internship in France, delving deep into the art of sourdough baking, mastering the intricate techniques of crafting the perfect levain. This experience ignited a lifelong dedication to the craft, culminating in specialization as a master sourdough artisan.
Over the span of a decade, honed culinary skills across diverse culinary landscapes, from the sun-soaked shores of the Mediterranean to the vibrant tapestry of South American flavors. Notably, collaborated with renowned Michelin-starred Chef Henrique Fogaça in São Paulo, SP, where refined expertise in crafting elevated dining experiences while mastering the art of balancing traditional Brazilian culinary roots with modern gastronomic innovation.
Furthermore, possesses comprehensive knowledge in South American BBQ techniques, adding depth and authenticity to the culinary repertoire. This diverse background underscores a relentless pursuit of excellence, characterized by an unwavering commitment to creating unique flavor profiles and crafting memorable dining experiences that transcend cultural boundaries.
In essence, embodies a fusion of culinary traditions, fueled by a relentless passion for innovation, a mastery of sourdough craftsmanship, and a commitment to culinary excellence, making a lasting impact on the gastronomic world.
More about me
For me, cooking is...
Fusion of tradition and innovation, blending heritage & creativity to craft flavorful masterpieces from raw ingredients with passion & mastery.
I learned to cook at...
I learned to cook with Michel Lambert (Basque) in his old restaurant called Compostela. Great experience.
A cooking secret...
simplicity is my key.
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