Campos

Confirmed Speakers

• Carlos Bertolazzi
  Presenter of the program “Homens Gourmet” and chef of the restaurants Zena Caffe and Spago. Studied in Piedmont, Italy, and worked with renowned chefs of Italian cuisine in Italy and in New York. He wil be the Master of Ceremonies of the 2012 TEDxCampos.
• Tsuyoshi Murakami
  For the master Tsuyoshi Murakami, food is poetry. This premise is conveyed with strength and sensitivity in its cuisine that, not coincidentally, made him one of the most renowned and widely awarded chefs in recent years.
• Paulo Roberto Al-Assal
  Founder and CEO of Voltage, agency of trends and insights applicable to business; Executive Director of the NGO Fuck Cancer, an expert in human behavior, social networks and the influence that people may exert on brands.
• Bruno Cabral
  Born in 1978 in São Paulo and with Graduation in Gastronomy by the School of Hotel Management of Barcelona, Bruno Cabral is an expert in the elaboration of handmade cheese, course offered by the autonomous government of Catalonia. He is currently Executive Chef of Restaurant Donostia in SP and creator of the Brazilian handmade cheese website.
• Ana Branco
  Professor of the Department of Art and Design at PUC-Rio since 1981, where she leads the course “Living with the Biochip”. She organizes the Organic Consumers Solidary Network which consists of virtually harvesting vegetables from producers’ gardens, democratizing cost and distribution.
• Cecilia Sanada
  Quality Manager of Octavio Café in São Paulo, she is the winner of the Brazilian Barista Championship and a reference when it comes to good coffee.
• Romeu Mattos Leite
  Veterinary and founder of the Village Yamaguishi. With a system based on the harmonious coexistence between people and with the equal division of property, the Village is also responsible for producing and selling organic foods.
• Julice Vaz
  Expert Chef in baking. With experience abroad, including courses in bakery in the renowned San Francisco Baking Institute, having worked in some bakeries in France. Now he is ahead the Boulangère Julice Vaz in Vila Madalena, São Paulo, where he masters the technique of natural fermentation.