Chef Mateus Proença

At the helm of Nakaixa Sushi restaurant, Chef Mateus Proença represents a new direction in Japanese cuisine in Florianópolis. Dissatisfied with what he calls the “monotony of cream cheese and salmon” — elements that helped popularize but also limit Japanese cuisine in Brazil —, the chef chose to deepen his technical and cultural knowledge in Japan’s millennia-old culinary tradition.

Chef Pedro Cabral

Chef Pedro Otávio Rosa Cabral carries a journey deeply connected to gastronomy and family tradition. Raised in a family that has run Restaurante Cabral, in Costa da Lagoa, for 37 years, he grew up immersed in the daily operations, experiencing firsthand the behind-the-scenes of a business built on dedication, resilience, and excellence.

His practical training began in childhood, taking on simple tasks and gradually moving through different areas until finding his place in the kitchen. From 2018 onward, he deepened his work in the professional kitchen, with special attention to the proper handling of seafood — a key element in his connection with the sea and the culinary identity of Costa da Lagoa.

In search of new perspectives, he gained experience at Alameda Casa Rosa, Aozeca (under Chef Fábio Coelho), and Bistrô Le Pario (with Chef Eduardo Jacinto).

He has recently completed his degree in Gastronomy at the Federal Institute of Santa Catarina (IFSC) and continues to develop his culinary identity at Restaurante Cabral, with creative freedom, a focus on seafood, and a constant drive to elevate the experience delivered to his guests.

Chef Arthur Viveiros

Executive Chef at Armando, Arthur Viveiros is just 29 years old and was born and raised in Rio de Janeiro. During his studies in Food Science and Technology, he interned at the traditional and historic Lamas — considered the first restaurant in Brazil.

From there, he moved to the United States, where he developed his knowledge and cultural understanding of international cuisines in New York, working in some of the city’s classic establishments.

After arriving in Florianópolis, he took on the management of Ludum and became partner-owner of Rocca Restaurante, before consolidating his career as Executive Chef at Armando.

Chef. Pedro Soares

Pedro Soares is a native of Santo Amaro da Imperatriz, grew up in São Paulo and received his culinary training at a traditional hotel school. Florianópolis, a creative city of gastronomy, is where he currently resides, a place where he found inspiration in the freshness of seafood and traditional ingredients from the “foot of the mountain”. After some years of developing in island restaurants, he had the opportunity to intern at Noma (2012) and at El Bulli Lab (2015), experiences that led to the desire for new exchanges. It was during trips to Baja California and Jämtland that Pedro discovered Mexican and Scandinavian cuisine, which were incorporated into his work technique and today reflect his style, techno-emotional, used in his gastronomic consultancies and events and tasting menus. He is currently at the helm of Puro Oyster Bar along with Chef Narbal Corrêa.

Surprise attraction

Chef Rodrigo Bellora

Chef, farmer, and researcher of ingredients as the central focus of his cuisine. Leading projects like Valle Rústico and Tubuna – Gastronomic Culture, he developed the concept of Nature's Kitchen, a proposal that values local and seasonal ingredients, and direct relationships with small producers. He also works as a consultant and curator in gastronomic projects, combining strategic vision, sustainability, and a strong connection with the Slow Food movement.

Chef. William Torres

With a solid career built over 17 years at the Grand Hyatt São Paulo, William Torres has established himself as a reference professional in high-end hotel gastronomy. Currently the Executive Sous Chef at Costao do Santinho, he leads large-scale culinary operations with technical rigor, operational precision, and deep mastery of international excellence standards. His career reflects maturity, strategic vision, and a proven ability to lead complex teams while maintaining performance, consistency, and innovation.