1974, lives and works at Salvador, Bahia, Brazil
Trained in culinary arts at Senac in Salvador, with a focus on Bahian regional and international cuisine, he develops in-depth research on Afro-Bahian culinary practices, memory, and culture, rooted in his ancestry and religious traditions.
Initiated in Candomblé Angola and confirmed as Tata Kambondo — corresponding to the role of ogã in Ketu/Nagô Candomblé —, he integrates ritual knowledge into his investigations. He has worked in several restaurants in Salvador as a cook, chef, and culinary consultant.
He holds a degree in Accounting and is also active as an artistic and cultural entrepreneur. Since 2008, he has developed projects on Afro-Brazilian sacred culinary practices in collaboration with visual artist Ayrson Heráclito, presented in museums and cultural institutions in Brazil and Europe.

Português