I am living a plant-based lifestyle since 2016 when I started studying at Plantlab, a plant-based culinary school by Matthey Kenney.


My first step in the kitchen was as a child when helping my grandma, my mom, and sometimes, my grandpa, who taught me their secrets of food from scratch, creating delicious dishes using the magic of herbs and spices from our Brazilian culture. 

Before founding BUENOSEEDS, I went to Broward College for Business Administration and Marketing, worked as a Director of Operations for the previous business before selling to my partner. I gain experience in all aspects of the hospitality industry with seasoned chefs such as Anthony Moraes, wellness chef at Facebook Headquarters in New York, Luke Bergman, Executive Chef at The Modern in New York, Juan Manuel Barrientos, Chef-Owner of El Cielo, Miami, FL and taught plant-based culinary classes at La Centrale - La Cucina by Vikings in Brickell Miami, FL.


Learning and experience wellness as a result of adopting a plant-based lifestyle helped me re-direct my professional life. Together with a dear friend and renowned nutritionist in Rio de Janeiro, Brazil, Larrissa Cohen, who helps with verifying and reaffirming data, I feel confident of my role in society, spreading awareness on the importance of a regenerative lifestyle. 


All this history lead me to my current projects, BuenoCheeZe, an artisan dairy-free cheeze, made out of plants, mainly cashew seeds, and BuenoSeeds, providing culinary classes and consulting, for business and personal transitions from traditional food orientation towards a plant-based direction. Part of my work comes from The China Study from T. Colin Campbell and his son, Thomas M. Campbell II, and Dr. Michael Herschel Greger, an American physician, author, and professional speaker on public health issues.