I'am Ana Bueno

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. It wasn't until later in life I felt the call to meld this knowledge into my professional life. 


I studied Business Administration and Marketing at Broward College, opened a company with a partner, and worked as a Director of Operations for about ten years. It was a great experience; however, I was not fulfilled and decided to sell my shares and go for a sabbatical year. 


On my return in 2016, I studied at PlantLab, a culinary school spread around the world by Matthey Kenney, a renowned pioneer chef with two James Beard nominations, who was using the power of plants, transforming them into beautiful and nutritional food experiences. 


After my graduation, it was clear to me that I wanted to pursue wellness with culinary, I dedicated myself to 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 I taught plant-based culinary classes at La Centrale - La Cucina by Vikings in Brickell Miami, FL.


BuenoCheeZe, an artisan dairy-free cheeze, was born in 2017, along with BuenoSeeds, providing culinary classes and consulting for business and personal transitions from traditional food orientation towards a nutritional direction. 


Part of my work comes from The China Study from T. Colin Campbell and his son, Thomas M. Campbell II, Neal Barnard, MD, and Dr. Michael Herschel Greger, an American physician, author, and professional speaker on public health issues. 


In 2021 I decided to enrich my education and joined eCornell and T. Collin Campbell Center for Nutrition Studies to complete Plant-based Nutrition Certification finished in September 2021.