Bio

Private Chef Ana Paula Porto began her professional journey in psychology before following her true calling: the art of gastronomy. This transition shaped her unique approach to cooking, blending sensitivity, precision, and human connection.

After earning her diploma at the prestigious Le Cordon Bleu in Rio de Janeiro, she mastered all three culinary pillars — cuisine, pastry, and bakery. These foundations gave Personal Chef Ana Paula Porto the versatility and technical mastery that define her style.

Her excellence led her to the elite restaurant Signatures within Le Cordon Bleu, where she refined her skills under world-class chefs. Soon after, she was invited to work in Spain, in Sitges — an opportunity that confirmed her international caliber as a Personal Chef Ana Paula.

When the pandemic changed global hospitality, she embraced a new challenge with Royal Caribbean’s luxury fleet, Celebrity Cruises. There, Private Chef Ana Paula Porto created memorable dining experiences for discerning guests from all over the world.

Returning to Brazil, she joined acclaimed restaurants in Rio de Janeiro, solidifying her name among the city’s most respected culinary professionals. As a Personal Chef in Rio de Janeiro, she now dedicates herself to intimate dining experiences marked by elegance, creativity, and soul.

Inspired by her grandmother — her first culinary mentor and supporter — Private Chef Ana Paula Porto honors family traditions while continuously exploring new gastronomic frontiers. Her mission is simple: to create joy, smiles, and unforgettable memories through her food.