Chef Marina Ferreira

From a young age I was sure that my career would be related with gastronomy and services. I started my own brand, working as a Pastry Chef, taking orders in the city I used to live in. From a constant search for new learning I decided to delve deeper into french cooking techniques through Le Cordon Bleu Rio de Janeiro. That experience changed my point of view and opened many doors for me. I took on a role as a Executive Chef of a big catering company in my hometown, making events for 200 people. Currently, I pursue a solo career working as a chef, testing my limits and my creativity in order to improve my work.