Business & Innovation
Marcos Livi
Chef and businessman from Rio Grande do Sul, Marcos Livi is one of the most important names in Brazilian gastronomy. Founder of the Bah Group and creator of the A Ferro e Fogo project, he brings authentic cuisine to the table, made from fire, memory and affection. At the head of Vistta_SC, in Santa Catarina, he is responsible for the concept of high-altitude cuisine, which combines flavor, nature and experience.
Chef Ivonaldo da Costa Filho
With a degree in Gastronomy from UNESA in partnership with Alain Ducasse Formation, the chef has built his career in leading restaurants in Rio de Janeiro, such as Formidable Bistrot and Giotto. Today, as Private Chef, he combines refined technique and creativity to enhance Amazonian ingredients and Acre's regional cuisine in contemporary gastronomic experiences.
Chef Rosane Garcia
Rosane Garcia (Pasta e Brodi) is a 45-year-old entrepreneur specializing in handmade pasta and a personal chef. With a background in gastronomy and tourism, she changed careers after thyroid cancer and now combines her culinary skills with rural tourism in Portão.
Chef Marcelo Figueiredo Ferreira
Graduated in Gastronomy, Plastic Arts and Pedagogy, born in Mococa SP, he is a member of the Tourism and Travel Secretariat Program, Sabor de São Paulo, representing the Alta Mogiana Gastronomic Route, Raízes do Campo and Lagos do Rio Grande in national and international events such as Madrid Fusion, owner and chef of Mirabile Restaurante.
André Bertolucci and Ricardo Campos
Olivas de Gramado and Miroh Chocolates have teamed up to present a curious and irresistible fusion: the encounter between award-winning olive oil and artisanal chocolate from the Serra Gaúcha. In this experience, two local producers share their careers and explore how innovation can be born out of respect for origin. A combination that awakens the senses, values origins and celebrates the authentic flavor of our region, bringing together the best of Olivas de Gramado and Miroh in an unprecedented creation.
Wilde Raimondo
A sommelier with over 25 years' experience in gastronomy, he represents the fourth generation of a family dedicated to artisan cheese production in Colonia, Uruguay. He joined Villa Celina Turismo Rural after his professional training at Colegio Gato Dumas and founded gastronomic establishments such as Buen Suspiro and Típico Nuestro. Today, he is a partner in the Vinoteca de la Colonia, a member of La Ruta del Queso and Origen Colonia cocina de cercanía.
Raul Lemos
Runner-up in MasterChef Brasil 2015, Raul Lemos won over the public with his creative and humorous style. After the show, he graduated from La Scuola di Cucina in Tuscany, Italy, and now runs CasaLab Gastronomia, a space that combines experiences, dinners and workshops. He also presents MasterChef HQ, on the show's official YouTube channel.
Rafael Jacobi
Chef at the Nature Vinho & Gastronomia restaurant at the Don Giovanni winery in Pinto Bandeira (RS), Rafael Jacobi's contemporary cuisine values local ingredients and refined techniques. Inspired by world gastronomy, he brings creative reinterpretations of classic dishes with a regional identity, such as the harmonized menu in homage to the Italian colonization of Serra Gaúcha.
Eliezer Lima
Presentation of the project to create the Hortênsias Gastronomic Hub and the Technical Cooperation Agreement signed between Abrasel Hortênsias, the Gramado Municipal Department of Agriculture and Emater/RS-Ascar, which aims to strengthen integration between local family agro-industries and restaurants in the region.
Marcelo Wazlawick
Presentation of the project to create the Hortênsias Gastronomic Hub and the Technical Cooperation Agreement signed between Abrasel Hortênsias, the Gramado Municipal Department of Agriculture and Emater/RS-Ascar, which aims to strengthen integration between local family agro-industries and restaurants in the region.
Gabriele Grespan
Presentation of the project to create the Hortênsias Gastronomic Hub and the Technical Cooperation Agreement signed between Abrasel Hortênsias, the Gramado Municipal Department of Agriculture and Emater/RS-Ascar, which aims to strengthen integration between local family agro-industries and restaurants in the region.
Janete Costa
Presentation of the project to create the Hortênsias Gastronomic Hub and the Technical Cooperation Agreement signed between Abrasel Hortênsias, the Gramado Municipal Department of Agriculture and Emater/RS-Ascar, which aims to strengthen integration between local family agro-industries and restaurants in the region.
Deivid Schu
A traveler who has visited more than 10 countries and several destinations that induce Brazilian tourism, he has a degree in Business Administration, a specialization in Innovation and Strategy, and a Master's degree in Creative Industry, all from Feevale University. He has worked for more than 7 years in municipal and regional public management of tourist destinations, sectoral chambers and councils in areas related to market observatories, culture and creativity, historical heritage and urban development.
Biel & A Doce Mar
A couple of confectioners who have conquered Brazil with their talent and charisma. Biel, highlight of Bake Off Brasil and "people's champion", and Mari, a national reference in cookies, have thousands of followers and partnerships with brands such as Fini, Aurora, Mago and Festpan. Together, they inspire professionals and lovers of confectionery with content, courses and workshops across the country.
Michel Bitencourt
Gaucho entrepreneur and tea sommelier Michel Bitencourt is CEO of Tea Shop, the largest chain of premium European teas in Brazil. With a degree in Business Administration from PUC-RS, an MBA from EADA (Barcelona) and an AMP from IESE (Navarra), he was responsible for bringing the brand to the country in 2013. Today, he leads more than 40 operations throughout the country, spreading the culture of tea, well-being and gastronomic innovation.
Arika Messa
Chef, consultant and teacher graduated from Unisinos, Arika Messa is a reference in the appreciation of the cuisine of Rio Grande do Sul with an authorial and contemporary look. Born in Porto Alegre and based in Canela (RS), she works at Senac and on consultancy projects, combining technique, affection and purpose. She took part in The Taste Brasil (GNT) and, in 2025, is part of the reality show Chef de Alto Nível (TV Globo). With her philosophy of "food with soul", Arika transforms ingredients into emotion and inspires through her strength, authenticity and empathy in and out of the kitchen.
Mercedes and Mateo
Chefs specializing in gastronomic tourism, with extensive experience in hotel and gastronomic management, and in developing culinary experiences that reflect the cultural and territorial identity of northern Uruguay. Their work combines innovation, creativity and strategy, turning gastronomy into a vehicle for tourism and regional promotion. They specialize in designing and presenting authentic gastronomic products, incorporating local ingredients, culinary traditions and narratives that allow visitors to learn about the region's history, culture and heritage through food.
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