Lucas Moreira

"Valle de Guadalupe is a Michelin-starred restaurant known for its exceptional Mexican cuisine crafted by renowned chef Roberto Alcocer. During my time there, I had privilege to work in this prestigious establishment and contribute to the culinary excellence they are known for. The experience allowed me to develop my skills in art of Mexican gastronomy and learn from some of the industry's best professionals. It was an enriching experience that taught me the importance of attention to detail, precision, and creativity in delivering unforgettable dining experiences to guests."

I had the opportunity to showcase my skills as a chef and exhibit my passion for culinary excellence. As the founder and head chef, I was responsible for all aspects of the restaurant's establishment and operation.

From day one, I took charge of constructing the restaurant from scratch, meticulously designing and crafting every detail, including the furniture, bar, and state-of-the-art kitchen. This hands-on approach allowed me to infuse my personal touch into every aspect of the dining experience.

Additionally, I played a pivotal role in creating a menu that combined both traditional and innovative flavors, ensuring a unique and enticing culinary offering for our guests. Each dish was carefully crafted with a focus on quality ingredients, expert techniques, and an attention to detail that resulted in unforgettable dining experiences.

Currently, the day-to-day operations are overseen by Chef Sid, who has seamlessly taken over the reins while preserving the vision and standards that I established. The restaurant continues to thrive under his leadership, providing patrons with exceptional gastronomic delights.

My time at Allmine Pizza was truly fulfilling, as it allowed me to not only showcase my culinary skills but also exercise my creativity in building a remarkable dining establishment. I am immensely proud of the journey we have taken

The Goods Bakery was a truly enriching experience. As a skilled pastry chef, I took pride in developing exquisite croissants and various bread and pastries for our high-volume pastry shop. By utilizing my expertise and creativity, I ensured that each item on our menu was crafted to perfection. Additionally, I prioritized the use of only the finest quality ingredients, guaranteeing exceptional taste and texture in every bite. The fast-paced environment challenged me to consistently deliver superior pastries that lived up to the bakery's renowned standards. It was an immensely satisfying journey, one that allowed me to refine my skills and leave a lasting impression on both the bakery and its customers.

Michelin-starred restaurant known for its Indonesian cuisine created by renowned chef Jason Ambacher, I had the honor of working at the grill station. This opportunity allowed me to refine my culinary skills and gain valuable experience in preparing and serving exquisite dishes. The atmosphere at Dija Mara was truly inspiring, and being part of such a prestigious establishment helped me grow both professionally and creatively. Working alongside Chef Ambacher and the talented team, I learned the importance of attention to detail and the artistry that goes into every plate. I am proud to have been a part of Dija Mara's legacy and contribute to its reputation for excellence in the culinary world.

Dom, a 2-star Michelin restaurant in São Paulo, Brazil, has had a profound impact on my culinary skills and passion for excellence. Working alongside renowned chefs Alex Atala and Rubens Sergio, I have been exposed to the extraordinary world of Brazilian cuisine, which combines traditional flavors with techniques from around the globe. This unique blend has shaped me into the chef I am today.