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Meet the team

Meet the team
Meals at home don’t need to taste the same everyday. Have you ever thought of transforming your kitchen into a warm and cozy place, from where delicious dishes will comfort you and your family?

Mayra Abbondanza Abucham and Patricia Abbondanza can teach you how.

“We want people to have more pleasure eating, especially at home. We teach them how to prepare several dishes, best places to shop for groceries, how to properly store products and how to bring those special family recipes back into their eating routine. Our goal is to rescue the pleasure of a simple thing, so  many times overlooked, that is to prepare and eat food every single day. ” say the chefs.
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History
At Abbondanza’s family events, the passion for cooking is such that each one prepares a special dish. The tradition comes from the 19th century when the great grandfathers of Mayra and Patricia arrived in Brazil from Italy. They inaugurated the Pastificio Abbondanza to spread around Sao Paulo the traditional craft of making artisinal handmade pasta selling “maccheroni alla chitarra”. Much later, in the 1980′s a part of the family opened the restaurant chain Vivenda do Camarao.

Being raised in a such a gourmet environment, these two cousins found out that the pleasure of eating and preparing meals could turn into their business project.

Mayra and Patricia had gone though different paths and finally established a partnership to offer personal chef services.
For more information check our press kit or contact us!

Mayra Abbondanza Abucham majored in Food Engineering at Escola de Engenharia Mauá and became a chef at Culinary Academy of Long Island, New York. She worked in New York with renowned chefs such as François Payard from Payard Patisserie & Bistro, Jean Georges Vongerichten from Jean Georges (Relais Gourmand) and Ron Ben-Israel, from Ron Ben-Israel Cakes.

Rafaela Norbert majored in Food Engineering at Escola de Engenharia Mauá and became a chef at Le Cordon Bleu, Paris. Rafa joined Dedo de Moça to teach and manage Tá na Mesa! and is also a personal chef for Casa Gourmet.

Natalia Ullmann enjoys cooking for as far as she can remember. When she was a girl she would spend her days in the kitchen, watching and stiring pans. Born and raised in Rio Grande do Sul, later she moved to São Paulo and majored in Gastronomy at Universidade Anhembi Morumbi. She worked at restaurants like Magary, Capim Santo and Buffet Fasano. Nati joined Dedo de Moça to be a personal chef for Tá na Mesa!

Andrea Regis, not far back, didn’t know how to boil water. She moved to Europe and had to choose between cooking or starve. Then she fell in love with cooking and it became her daily hobbie. She believes taht food has teh power to feed the body and soul. Besides cooking she is a journalist, specialized in marketing and comunication. Dea is responsible for editing all written material and other special projects.

Amaury Abbondanza majored in Gastronomy in Florianópolis (SC) and worked at world renowned restaurants like Jean Georges and Nobu in NY. He spens two years in Spain working at El Bulli, with famous chef Ferran Adriá and team. Since he arrived in Brazil he’s been cooking at private events making tasting menus with wine pairing in São Paulo and Santa Catarina. He wishes to awake in his clients a more refined taste. Amaury develops tailored and special recipes and teach them at client’s home.

Patricia Abbondanza majored in Gastronomy at the University Anhembi Morumbi and became a Pastry Chef at the Culinary Institute of America, New York. She worked at restaurants, petit committees and opened her own restaurant in 2005.

Fernanda Surian majored in Gastronomy at Senac Águas de São Pedro. Since she was a girl she has always enjoyed spending time in the kitchen. The habit cames from her italian family, that have always reunite people around the stove. Fernanda worked at Grande Hotel Águas de São Pedro, contemporary restaurants, and special events. Fê is responsible for preparing all tailored material for clients, developing recipes and producing them to be photographed for our blog. She is also a personal chef for Tá na Mesa! and Casa Gourmet.

Paula Tanaka Camara

After majoring in Food Engineering at Unicamp, she was granted a scholarship from the Food Science Department at McGill University (Canada). Later on, she pursuit her career as a chef, graduating from the French Culinary Institute, in NY. She worked at Le Bernardin, one of the best NY restaurants and 3 Michelin stars. While in the US she was a correspondent for Blog Comidinhas (IG) and volunteered for Seeds In the Middle, working against child obesity in Brooklyn. Paula also has her own blog, Cozinhando Sempre. Paula is a personal chef for Tá na Mesa!, creates posts for our blog and manages the service of Guided Tours for Gourmet Visitors.

Marcelo Abbondanza became a chef at Italian Culinary Intitute for Foreigners (ICIF). He spent a year in Italy and worked for Ristorante Lido Lido, winner of one Michelin star. Back in Brasil he started to work as a intern at D.O.M., one of the top ten restaurants in the world by Alex Atala. Now he is responsible for Atala’s events. At Dedo de Moça he develops recipes and menus for Petit Comité.