Lucas Da Matta

Responsible for creating dishes based on seasonal and organic products Handle the deliveries for the Restaurant Write and share the cooking methods and recipes for the other cooks

Head chef - Magnólia Wine & Bistrot - Lisbon, Portugal

(2022-07 - 2025-01)

• Responsible for creating dishes based on seasonal and organic products
• Handle the deliveries for the Restaurant
• Write and share the cooking methods and recipes for the other cooks

Pastry chef - Café São - Lisbon, Portugal

(2021-12 - 2022-07)

• responsible for all the pastry section of the cafe
• Cook and bake pastries based on classic french recipes

Chef - Manshausen Restaurant - Nordskot, Norway

(2021-04 - 2021-09)

• Cook, plan, and manager the daily operation of the kitchen on the island
• Plan a different menu every day If needed based on the needs of the guests
• organize stock
• harvest vegetables and herbs in a farm to table ideology

Cook - Terminal Café Braga - Braga, Portugal

(2021-05 - 2021-08)

• Help the chef with all the responsibilities in the Kitchen
• Maintain the Kitchen ongoing processes
• Prepare the chef with all the needed requirements of the chef
• Clean and make the daily checklist of the Kitchen ingredients and dishes
• Handle delivery services of products on the Restaurant

English teacher - Wise Up- Language Course - Rio de Janeiro, Brazil

(2019-10 - 2020-10)

• Teach classes in person and online
• Create content for the classes, follow the rules of the franchise, correct the tasks and exams and help in the progress of the students

Cook - Cardamomo Bistrot - Rio de Janeiro, Brazil

(2018-09 - 2018-12)

• Prepare the dishes of the restaurante according to the chef's instructions, maintaining the kitchen's maintenance and cleaning
• Creating vegan and vegetarian dishes every week for the menu special
• Focus on Farm to table lifestyle

Culinary Arts Degree- Alain Ducasse Education: 2016

Post graduate Degree in Author's Kitchen - PUCRS - 2019