A nutritionist by profession, Marcelle Freitas ventured into the world of artisanal food production, crafting seasoned nuts, pestos, and ghee butter that quickly gained popularity.

A culinary artist deeply rooted in her German and Italian heritage, Luiza Meinen's journey began amidst the farmlands of Rio Grande do Sul, where she learned the essence of farm-to-table cooking.

A culinary prodigy from Brasilia, Cristiano Komiya blends traditional Japanese techniques with modern flair, creating dishes that are both authentic and innovative.