Bio

Graduated in gastronomy in 2010, Fátima began her career as a kitchen assistant in restaurant chains. From the start, she built her path with discipline, structure, and professional consistency.

Her experience spans multiple segments of the food service industry. She has worked in hotels, restaurants, hospitals, and large-scale food operations. This background strengthened her leadership and production skills.

She holds a specialization in functional nutrition. For many years, she worked in healthy and restrictive food concepts. Her menus often focused on gluten-free and sugar-free cuisine.

Today, her main focus is catering services tailored to different demands. She delivers both simple and sophisticated menus. Brazilian cuisine and clean label principles guide her culinary philosophy.

She prioritizes full ingredient utilization and avoids processed products. Each service is designed to balance visual presentation with outstanding flavor.

Her passion for cooking began early within a Bahian family known for hospitality. Inspired by her mother, she developed a love for large-scale cooking and team management. Cooking, for her, is an act of care and technique.