Because more than preparing good food, we love to tell stories. 
Let's star with who is Raul Fernandes, brazilian chef with 12 years of career but not only. 

"Cooking, for me, is more than my profession, it is my passion. My fascination with the kitchen started in childhood, when I would go to my grandmother's house and admire her cooking. Over time she invited me to help her with the simplest things, little by little she taught me the traditional cutting techniques like Julienne and Brunoise and the difference between cooking methods.

Over the years, passion became my professional goal and in the first semester of college I started my career in gastronomy."

"As an aviator's son, I spent a good part of my childhood traveling the world and being enchanted by the most diverse cultures and their foods. Due to my interest in cultural diversity and its influence on cuisine, I graduated in Haute Gastronomy with an emphasis on International Cuisine at the Gastronomic Institute of the Americas (IGA) in Belo Horizonte, Brazil. Later, guided by the admiration for traditional Italian culture, I specialized in Typical Tuscan Cuisine at the Lorenzo de' Medici Culinary School in Florence, Italy.

Over the years, passion became my professional goal and in the first semester of college I started my career in gastronomy."

"My gastronomic roots in the house were not restricted to my grandmother, my father taught me since I was a child the traditional “Fogo de Chão” - an ancient method of roasting large pieces of meat over a circle of coals on the floor. This technique that culturally unites Brazil, Uruguay and Argentina, guarantees unique flavors and aromas to the food. This influence led me to my second specialization, South Americans Meats at IGA Montevideo, Uruguay."