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About

Bio

 

I am a Brazilian-American chef, culinary creator, and F&B consultant with over 12 years of experience in creative leadership roles. After obtaining a B.A. in post-1800s European history from Brown University, I worked as an editor at Epicurious for five years and later pursued a graduate degree from the Natural Gourmet Institute. In 2012, I co-founded Comodo and Colonia Verde, which received recognition from prominent publications. I went on to become the Executive Chef of American Bar and so thereafter, the Culinary Director for Grandtour Hospitality, which operates both Saint Theo’s, a modern Italian concept, as well as Holiday Bar. I’d like to think that each is a testament to my ability to shape culinary success. Since then, I expanded to the global culinary scene, having lived in countries like Switzerland, Brazil, Mexico, Canada, Russia, and Portugal. Most recently, I have taken on consulting as the Culinary Director at The Well. I see myself as an artist, a storyteller, and a culinary creative.

My passion lies in exploring the nuances of taste, smell, and cooking, and I embrace experiential challenges, from Japanese breakfast pop-ups to managing a taco stand in the Rockaways. I’ve collaborated with various brands and participated in culinary programs, such as Summit at Sea and the James Beard Foundation's Women’s Entrepreneurial Leadership Program. In recent years, I have focused on aligning herself with causes I believes in, using my culinary skills to create community and conversations. Notable initiatives include “the Food Lab One Table Dinner Series” and "The Supper Women. I was one of the founders of Breaking Bread NYC. In addition to my work in restaurants, I engage in culinary events, including press dinners, creator gatherings, and chef retreats, expressing a willingness to travel for culinary endeavors.

My involvement with numerous brands showcases my diverse network, including partnerships with The James Beard Foundation, Weight Watchers, Lalo Tequila, Hexlad Cookware, Blue Cove Fish, and Lily’s CBD. Moreover, I have engaged in diverse collaborations, spanning recipe development, culinary talent, and chef dinner series. Notable collaborators in this regard include Dannon, Refinery 29, Dr. Pepper, Eclipse, Bou, Beyond Meat with Michael Strahan, Mara Hoffman, Acqua Spark, Great Jones, Kin Euphorics, Califia, and many others. I have extended my presence beyond the kitchen to TV appearances such as the TODAY SHOW and AM NY,  speaking engagements like CHEF ROULETTE and HERITAGE RADIO NETWORK, and TASTING TABLE. I have also contributed to articles and recipes for publications like Bon Appetit’s Healthy-ish, Mindbodygreen, Furthermore, and Clean Plates.

I am presently working on several projects that focus on community development, activism, healthy eating, and communication. For example:

  • Call Me Caro: Since leaving the restaurant business full time I've gone on to continue the art of cooking through personal and brand collaborations, partnerships, food consulting and menu development.

  • Lalo Tequila x Hexlcad: In honor of Women’s international month in 2024 I’ll be curating an intimate dinner at 102 Franklin.

  • Etsy Residency Program: I’ve been chosen to be part of the roster to feed the employees of the New York Etsy Team

  • Yes Babes Chef Residency: I’ll be collaborating with the founders of Yes Babes to curate an experiential evening at Rosa in Williamsburg

  • One Love Community Fridge Fundraiser: Joining forces with this incredible organization to raise money for it’s continued impact on the community.

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Restaurants & Catering

I am currently the consulting culinary director at K& T, the cafe at The Well in New York City, as well as the Co-Culinary Director of Co-Hospitality. I’m currently also focusing on collaborative projects with brands like Lalo Tequila & Hexlcad Cookware.

From 2019-2023 I was the Culinary Director of Grand Tour Hospitality as well as the opening and Executive chef of American Bar.

I was one of the co-founders of Comodo, (NYC) a Latin American inspired restaurant that received reputable recognition from publications such as, NYTimes, Zagat, TimeOut, Grubstreet & Michelin Guide.

When it comes to catering I primarily focus on smaller celebratory/press dinners, gatherings, and retreats. (Keep in mind I will travel to cook, anytime.)

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ARticles & Recipes

My ultimate passion is creating healthy eating options for people of all ages, backgrounds, all. And what better way to do so than through media. To that end, I’ve written for Bon Appetit’s Healthy-ish, Mindbodygreen, Furthermore and Clean Plates. I have also volunteered for or worked together with ButterBeans, The Cooke Center, Bubble Org, Brooklyn Arbor School, FoodCorps, and Food Fight.

TODAY SHOW: "The best Brazilian fried food: Chicken croquettes and salt cod fritters"

TASTING TABLE: "New Age Bolognese. The classic Italian meat sauce gets a cheffy revamp"