Team player, creative, able to do by myself and able to work under pressure.
Live sculptures on chocolate;
Molecular gastronomy;
Cuisine course on Condon Bleu, Paris;
2018-2020 - Private chef - Portugal;
2017-2018 - Sous chef - Restaurant Hemingway, Cascais, Portugal;
2017 - Sous chef - Restaurant Regatta - Suffolk, UK;
2014-2016 - Chef de Partie - Restaurant Matbaren/Renaa - Stavanger, Norway.
swimming
