For my full, detailed journey, follow this link to my blog entry;

My journey through the food system began with a serious illness that led me to discover the healing power of whole foods, herbs, & ancestral practices.  That research coupled with a profound experience with a tomato on my family’s land in Portugal, I healed.  Inspired to share these revelations, I immersed myself in the food industry, starting as a cashier at Myapapaya, eventually becoming general manager, then refining my culinary skills from fry cook to executive sous chef at DUNE of Auberge Residences.

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During the pandemic I worked on organic farms in California, Puerto Rico & Tennessee, sponsored by a Harvest Corps grant from Blue Hill @ Stone Barns & WWOOF, where I learned deeply from experts and from the soil.  Returning to Miami, I founded "MycoBistro," a plant-based pop-up featuring gourmet mushrooms, and later developed the "Regenerative Culinary Institute" concept at Paradise Farms, a culinary attachment to the farm focused on education through events, media & community building while also executing a line of certified organic preserves & ferments.

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I have spent the last year (2024) in Northern Portugal, getting in touch with my roots & working closely with producers to learn their stories, preserve their knowledge & trades before they disappear for good.  I am eager and ready to share these stories, skills & knowledge with all through creative & exciting mediums!