Senior Investigator Emeritus with CNRS, the French National Science Center
Claude Fischler
Born in 1947, is a French social scientist with food and nutrition as his central area of research and a strong interdisciplinary bias. A Senior Investigator Emeritus with CNRS, the French National Science Center, he is a founder and former director of the Institute for Contemporary Anthropology in Paris. He received a PhD in sociology under the tutorship of the noted French sociologist and philosopher Edgar Morin.
A member of his team at Ecole des Hautes Etudes en Sciences Sociales in Paris, he collaborated on Morin’s now classic work « La rumeur d’Orléans » (1970), participated in or led various larger scale sociological studies, e.g. on the use of and belief in astrology in contemporary societies (La croyance astrologique moderne, 1981); on urban-industrial planning and development and the emergence of the ecological movement (1972-1976).
As early as the 1970s, Fischler realised that food had been neglected and understudied by the social sciences. He set about developing a unifying "fundamental anthropology" approach, i.e. research that attempted to integrate both the unity and diversity of the human relationship with food, the social and cultural as well as the biological dimensions. He developed cross-disciplinary approaches to food cultures and their evolution, to eating behaviour, to medical vs lay perceptions of the relation of food and health and to the perception of risks associated with food. After his 1990 book « L’Homnivore », a synthesis on food and nutrition trying to bring together knowledge and questions from both the social and other sciences (then a first, still in print and, according to its Wikipedia entry, « a classic »), Fischler developed cross-cultural comparative studies on collective views of food and health in European and Western countries. Results showed considerable differences in eating patterns and attitudes, matching significant variation in prevalence of non-communicable diseases and obesity. Fischler also contributed to the field of well being and happiness, in collaboration with Daniel Kahneman and his team, again in a cross-national comparative perspective. His recent and current focus is on sustainable food systems and on the anthropology of commensality (sharing food, eating together – or not) and on a multi-country comparative project on what is perceived as traditional or modern in food across cultures. Fischler also published, among other works, a book on wine (Du Vin) and edited « Selective Eating: The Rise, Meaning and Sense of « Personal Dietary Requirements » ». He sat on various national and European level committees and boards, including the French National Program for Nutrition and Health (PNNS), the European Food Safety Agency and the board of its French counterpart.
Deputy Director of Fiocruz and coordinator of the Brazilian Observatory of Food Habits (OBHA)
Denise Oliveira
Denise Oliveira e Silva is the Deputy Director of Fiocruz Brasília and a Public Health researcher at the Oswaldo Cruz Foundation. She holds a Master's degree in Food Science from Ghent University, Belgium (1992), a Master's in Public Health Sciences from the National School of Public Health at Fiocruz (1995), a Ph.D. in Health Sciences from the University of Brasília (2000), and a Postdoctoral degree in the Anthropology of Food from the École des Hautes Études en Sciences Sociales in Paris, France (2012).
She contributed to the development of the National Food and Nutrition Policy, the Health Policy for the Black Population, the Organic Law on Food and Nutritional Security, and the SISVAN (Food and Nutrition Surveillance System) at the Ministry of Health. She previously served as Director of Fiocruz Brasília and was an advisor to the National Council on Food and Nutrition Security (CONSEA). She currently coordinates the Food, Nutrition and Culture Program at Fiocruz Brasília, the Brazilian Observatory of Eating Habits (OBHA), and the Journal of Food and Culture of the Americas (RACA). She also teaches in postgraduate programs.
The Journal of the Food and Culture of the Americas
Gabriel Sola, a rural producer and Secretary of Agriculture of Atibaia-SP since 2021, temporarily held the position of Secretary of Economic Development in 2022 and was in charge of the Municipal Coordination of Employment and Income of Atibaia from 2019 to 2020. He was an elected member of the Municipal Youth Council for the 2014/2016 term.
Specialist in Agribusiness from USP/ESALQ, graduated in Law from the University of São Francisco de Bragança Paulista and currently studying Agronomy at the University of São Francisco de Itatiba.
Among its main achievements, the public policies aimed at strengthening local agriculture and preserving the Environment stand out.
Organizer of events such as the 10th National Strawberry Symposium, the 1st and 2nd Meetings on Stingless Bees, and the 8th Sheep Expo.
The importance of public policies in strengthening agriculture, retaining people in the countryside, and preserving the Environment.
Doctor in Geophysical Engineering from the University of California - Berkeley.
He was Director of the Emilio Goeldi Museum (1982/1985).
Rector of the Federal University of Pará-UFPA (1985/1989). He was the first Rector of the Federal University of Western Pará - UFOPA (2009/2013). He was Director of the National Institute of Amazon Research - INPA (1992/1995). Secretary of Coordination of Legal Amazon Affairs of the Ministry of the Environment. For ten years (1987-1997) he was President of the Association of Amazonian Universities (UNAMAZ).
Since 2017, he has been CEO of the BioTec-Amazônia Association.
Pan-Amazon Cooperation for the development of regional gastronomy
Training Biologist (Gama Filho University) and Doctor in Food Science from UFRJ. Professor at the Institute of Microbiology of UFRJ, where he coordinates the Food Microbiology Laboratory.
He participated in the Board of Directors of the Brazilian Society of Food Science and Technology (Rio de Janeiro Branch). He actively participates as a consultant and in reports on food safety on TV channels.
He was a consultant and co-host of the program Santa Ajuda - of the cable TV channel GNT.
Fermented ethnic foods: a look beyond cultural tradition
Professor Emeritus of Marketing at the University of Stockholm, and formerly Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at the Copenhagen Business School. Berg was president of the Swedish Academy of Culinary Arts and Food Sciences 2022-24 and president of the Stockholm Gastronomy Conference 2023. He was responsible for the Stockholm Program of Place Branding (STOPP) research program and one of the initiators of the International Place Branding Association (IPBA).
One of his research lines has focused on place branding and regional development, for example, "Branding Chinese mega cities" (Berg, P.O. and Björner, E. 2014) and "City branding" (Lucarelli, A. and Berg, P. O. 2011), as well as in the sensory and affective elements in the brand of places through food and gastronomy (Berg PO, Sevón G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.
Reframing gastronomy – from subdisciplines towards a hybrid research area
Paulo Machado is plural. He is a master in hospitality, chef at the Paulo Machado Institute, TV presenter for the Modo Viagem channel of Rede Globo, and a gastronomy columnist for CBN, in addition to teaching gastronomy classes throughout Brazil and around the world.
Since 2013, he has been conducting Food Safaris, gastronomic expeditions that promote a deep immersion in the food culture of the regions they visit.
In Paulo's resume, there are still studies and work periods in restaurants in Europe and Brazil, where he is the menu designer for the tours: Recanto Ecológico Rio da Prata and Estância Mimosa in the Bonito region, one of the main ecotourism destinations in the world.
Has already promoted Brazilian Cuisine Festivals in more than 15 countries, notably: Thailand, Kenya, Italy, Peru, China, Singapore, and Japan.
In 2015, the chef and researcher received the Dólmã Award for best chef in the national category, and in 2018, he won the contest on the Fantástico program with the best stroganoff in Brazil, made with alligator meat.
Co-creator of the Pantanal Culinary Route, he promotes the Pantanal at the biggest tourism fairs in the world. In 2019, he received the Pantanal Merit Collar from the government of Mato Grosso do Sul, and the commendation at the Knight level of the Order of Rio Branco from the Brazilian federal government for his work as an ambassador of the pantaneira and Brazilian cuisines, respectively.
Currently residing in Barcelona, the starting point for his gastronomic expeditions around the planet.
President of the Ibero-American Academy of Gastronomy
Rafael Ansón Oliart
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy and Co-President of the European Community of New Gastronomy.
He has collaborated with educational institutions as a teacher, advisor and project director, such as the Chair of Gastronomy at the Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at the Francisco de Vitoria University and the IE Gastronomy project at the Instituto de Empresa. Founder and Secretary General of the Spanish Nutrition Foundation, he has spent years promoting healthy, supportive, sustainable and satisfying eating (the New Gastronomy of the “four S’s”).
Author and co-author of several books on gastronomy such as “La Cocina de la Libertad”, “La comida saludable” and “Los cocineros del vino”. He maintains a constant presence in events and the media.
Most of his professional activity has been dedicated to the field of communication and political consultancy, being General Director of RTVE during the Transition and advisor to President Adolfo Suárez.
Renata Cabrera is a food researcher, author of the book From the Field to the Table - How to Create Your Own Gastronomic Tourism Roadmap and former secretary of Culture and Tourism of Jarinu (SP). With more than a decade of experience in agroecological food systems and sustainable tourism, he has developed projects that connect culture, territory and gastronomy, valuing Brazilian sociobiodiversity. His work invites travelers to become curators of their own experiences, promoting authentic itineraries that respect local knowledge and foster the creative economy.
From farm to table: biodiversity as pathway to the future
Faculty of History of the Federal University of Pará
Sidiana Macedo
Sidiana da Consolação Ferreira de Macêdo.
Adjunct Professor of the Faculty of History of the Federal University of Pará of the Ananindeua Campus. She has a master's degree in Social History of the Amazon, author of the book "From what you eat: a history of supply and food in Belém (1850-1900). She has a doctorate in Social History of the Amazon, from the Graduate Program in Social History of the Amazon at the Federal University of Pará. With the thesis entitled "The mestizo kitchen. A history of food in Belém. (Late 19th to mid 20th centuries).
She is an accredited teacher in the Professional Master's Degree in History (History). She is a collaborating professor of the Graduate Program in Social History of the Amazon - PPHIST.
She is a food historian, leader of the Alere research group-Research Group of the History of Supply and Food in the Amazon, a group registered and certified on the CNPq Research Groups Platform. She is a collaborating researcher of the Diaita Transnational Network - Food Heritage of Lusofonia. He is the leader of the GHAIA Research Group (Food History Group in Ibero-America). Author of the blog @daquiloquesecome. She is an effective partner of the Historical and Geographical Institute of Pará, chair number 36, whose patron is Raymundo Cyriaco de Alves. She is a member of the Editorial Board of Scientific Journals such as the Brazilian Journal of Gastronomy RBG and the Magazine Mangút: Gastronomic Connections (UFRJ- INJC). She is a collaborator of the Historical and Genealogical Institute of Campinas.
"The Amazonian Kitchen" on the table about territorial experiences of regional gastronomy
Ambassador for the Diffusion of Japanese Culture and Cuisine
Telma Shiraishi
Nascida em São Paulo, mas criada no interior, Telma Shimizu largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais artístico em múltiplos interesses, como flores, arte e animais. Na época, auge dos anos 90, Telma foi trabalhar como assistente do estilista Fause Haten e, com o tempo, começou a participar também das criações de coleções. Por fim, deixou também a moda e, aos poucos, foi migrando para a cozinha – pela qual realmente sentia paixão. Começou a fazer jantares e coquetéis para amigos e eventos, até abrir o Aizomê.
The body of work earned the chef, who is also in charge of the kitchen at the Consulate of Japan in São Paulo, the title of Ambassador for the Diffusion of Japanese Culture and Cuisine, granted by the Japanese government. Telma is the first Brazilian professional and one of the few women in the world to receive this honor.
The recognition of her work also earns awards from specialized media. Under her leadership, Aizomê was elected the best Japanese restaurant for three consecutive years by Melhor de São Paulo, a special guide from the newspaper Folha de S. Paulo, and Telma herself was chosen as chef of the year for 2019 by the same jury - here, too, the first woman in the history of the publication to carry the title.
In 2021, a chef was a finalist in Latin America’s 50 Best Restaurants 2021, in the category Estrella Damm Chefs' Choice Award - Best Reinvention, for having established a new Aizomê at Japan House São Paulo and for leading the social project Água no Feijão, which has distributed more than 250,000 meals since the 2020 quarantine. Telma was also named the best Japanese cuisine professional in the Melhores da Gastronomia awards by Prazeres da Mesa magazine in 2022 and again in 2024. The name of the category even had to change when Telma won the award for the first time – it was previously called 'best sushi chef.'
Currently, the chef is dedicated to exploring the theme of a Nipo-Brazilian cuisine, bringing back the stories, flavors, and adaptations of recipes and ingredients that became necessary in the various Brazilian regions that welcomed Japanese immigrant communities.
The goal is to document and value the meeting of the two cultures, resulting in something unique and rich in diversity and flavors, combining the best of Brazil and Japan.
Nippo-Brazilian culinary: the contribution of japanese imigrants and their descendants to the construction of Brazilian food diversity
Claude Fischler
Born in 1947, is a French social scientist with food and nutrition as his central area of research and a strong interdisciplinary bias. A Senior Investigator Emeritus with CNRS, the French National Science Center, he is a founder and former director of the Institute for Contemporary Anthropology in Paris. He received a PhD in sociology under the tutorship of the noted French sociologist and philosopher Edgar Morin.
A member of his team at Ecole des Hautes Etudes en Sciences Sociales in Paris, he collaborated on Morin’s now classic work « La rumeur d’Orléans » (1970), participated in or led various larger scale sociological studies, e.g. on the use of and belief in astrology in contemporary societies (La croyance astrologique moderne, 1981); on urban-industrial planning and development and the emergence of the ecological movement (1972-1976).
As early as the 1970s, Fischler realised that food had been neglected and understudied by the social sciences. He set about developing a unifying "fundamental anthropology" approach, i.e. research that attempted to integrate both the unity and diversity of the human relationship with food, the social and cultural as well as the biological dimensions. He developed cross-disciplinary approaches to food cultures and their evolution, to eating behaviour, to medical vs lay perceptions of the relation of food and health and to the perception of risks associated with food. After his 1990 book « L’Homnivore », a synthesis on food and nutrition trying to bring together knowledge and questions from both the social and other sciences (then a first, still in print and, according to its Wikipedia entry, « a classic »), Fischler developed cross-cultural comparative studies on collective views of food and health in European and Western countries. Results showed considerable differences in eating patterns and attitudes, matching significant variation in prevalence of non-communicable diseases and obesity. Fischler also contributed to the field of well being and happiness, in collaboration with Daniel Kahneman and his team, again in a cross-national comparative perspective. His recent and current focus is on sustainable food systems and on the anthropology of commensality (sharing food, eating together – or not) and on a multi-country comparative project on what is perceived as traditional or modern in food across cultures. Fischler also published, among other works, a book on wine (Du Vin) and edited « Selective Eating: The Rise, Meaning and Sense of « Personal Dietary Requirements » ». He sat on various national and European level committees and boards, including the French National Program for Nutrition and Health (PNNS), the European Food Safety Agency and the board of its French counterpart.
Claude Fischler
As early as the 1970s, Fischler realised that food had been neglected and understudied by the social sciences. He set about developing a unifying "fundamental anthropology" approach, i.e. research that attempted to integrate both the unity and diversity of the human relationship with food, the social and cultural as well as the biological dimensions. He developed cross-disciplinary approaches to food cultures and their evolution, to eating behaviour, to medical vs lay perceptions of the relation of food and health and to the perception of risks associated with food. After his 1990 book « L’Homnivore », a synthesis on food and nutrition trying to bring together knowledge and questions from both the social and other sciences (then a first, still in print and, according to its Wikipedia entry, « a classic »), Fischler developed cross-cultural comparative studies on collective views of food and health in European and Western countries. Results showed considerable differences in eating patterns and attitudes, matching significant variation in prevalence of non-communicable diseases and obesity. Fischler also contributed to the field of well being and happiness, in collaboration with Daniel Kahneman and his team, again in a cross-national comparative perspective. His recent and current focus is on sustainable food systems and on the anthropology of commensality (sharing food, eating together – or not) and on a multi-country comparative project on what is perceived as traditional or modern in food across cultures. Fischler also published, among other works, a book on wine (Du Vin) and edited « Selective Eating: The Rise, Meaning and Sense of « Personal Dietary Requirements » ». He sat on various national and European level committees and boards, including the French National Program for Nutrition and Health (PNNS), the European Food Safety Agency and the board of its French counterpart.
Denise Oliveira
Denise Oliveira e Silva is the deputy director of Fiocruz Brasília and a researcher in Public Health at the Oswaldo Cruz Foundation. She holds a Master's degree in Food Science from the University of Ghent, Belgium (1992), a Master's in Public Health from the National School of Public Health, Fiocruz (1995), a PhD in Health Sciences from the University of Brasília (2000), and a Postdoctoral degree in Food Anthropology from the École des Hautes Études en Sciences Sociales in Paris, France (2012). She has worked on the formulation of the National Policy on Food and Nutrition, the Health Policy for the Black Population, the Organic Law on Food and Nutritional Security, and SISVAN at the Ministry of Health. She was the director of Fiocruz Brasília and an advisor for CONSEA. She coordinates the Food, Nutrition, and Culture Program of Fiocruz Brasília, the Brazilian Observatory of Eating Habits (OBHA), and the Journal of Food and Culture of the Americas (RACA). She serves as a lecturer in graduate programs.
Gabriel Sola
Gabriel Sola, a rural producer and Secretary of Agriculture of Atibaia-SP since 2021, temporarily held the Secretariat of Economic Development in 2022 and led the Municipal Coordination of Employment and Income of Atibaia from 2019 to 2020. He was an elected member of the Municipal Youth Council during the 2014/2016 term.He is a specialist in Agribusiness from USP/ESALQ, graduated in Law from the São Francisco University of Bragança Paulista, and currently studying Agricultural Engineering at the São Francisco University of Itatiba.Among his main achievements are: public policies to strengthen local agriculture and preserve the environment.He is the creator of events such as the 10th National Strawberry Symposium, the 1st and 2nd Meetings on Stingless Bees, and the 8th Sheep Expo.
José Seixas Lourenço
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently the President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy. He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at Francisco de Vitoria University, and the IE Gastronomy project at the Institute of Business. Founder and Secretary-General of the Spanish Foundation for Nutrition, he has dedicated years to promoting a healthy, supportive, sustainable, and satisfying diet (the New Gastronomy of the "four S's"). He is the author and co-author of several books on gastronomy, such as "The Kitchen of Freedom," "Healthy Food," and "The Cooks of Wine." He maintains a constant presence at events and in the media. A significant part of his professional journey has been dedicated to communication and consulting. ...
Marcos Antônio Lemos Miguel
Biologist by training (Gama Filho University) and Doctor in Food Science from UFRJ. Professor at the Institute of Microbiology at UFRJ, where he coordinates the Food Microbiology Laboratory. He participated in the Board of the Brazilian Society of Food Science and Technology (Rio de Janeiro branch). He actively participates as a consultant and in reports on food safety on TV channels. He was a consultant and co-host of the show Santa Ajuda on the cable TV channel GNT.
Per Olof Berg
Emeritus Professor of Marketing at Stockholm University, and previously Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at Copenhagen Business School. Berg was president of the Swedish Academy of Culinary Arts and Meal Sciences 2022-24 and president of the Stockholm Gastronomy Conference 2023. He was responsible for the Stockholm Program of Place Branding (STOPP) research program and one of the initiators of the International Place Branding Association (IPBA). One of his research lines has focused on place branding and regional development, for example, 'Branding Chinese mega cities' (Berg, P.O. and Björner, E. 2014) and 'City branding' (Lucarelli, A. and Berg, P. O. 2011), as well as on the sensory and affective elements in place branding through food and gastronomy (Berg PO, Sevón G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.
Paulo Machado
Paulo Machado is a multifaceted professional. He has a master's degree in hospitality, is a chef at the Paulo Machado Institute, is a TV host on Rede Globo's Modo Viagem channel, and is a food columnist for CBN. He also teaches gastronomy classes throughout Brazil and around the world.
Since 2013, he has led Food Safaris, gastronomic expeditions that provide a deep immersion in the food culture of the regions he visits.
Paulo's resume also includes studies and work experience in restaurants in Europe and Brazil, where he creates the menu for the following tours: Recanto Ecológico Rio da Prata and Estância Mimosa in the Bonito region, one of the world's top ecotourism destinations.
He has promoted Brazilian Cuisine Festivals in over 15 countries, notably Thailand, Kenya, Italy, Peru, China, Singapore, and Japan.
In 2015, the chef and researcher received the Dólmã Award for best chef in the national category, and in 2018, he won the Fantástico competition with the best stroganoff in Brazil, made with alligator meat.
Co-founder of the Pantanal Gastronomic Route, he promotes the Pantanal at the world's largest tourism fairs. In 2019, he received the Pantanal Merit Collar from the government of Mato Grosso do Sul and the Knight of the Order of Rio Branco from the Brazilian federal government for his work as an ambassador for Pantanal and Brazilian cuisine, respectively.
He currently resides in Barcelona, the starting point for his culinary expeditions around the world.
Rafael Ansón Oliart
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy.
He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at the Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at the Francisco de Vitoria University, and the IE Gastronomy project at the Instituto de Empresa. Founder and Secretary-General of the Spanish Nutrition Foundation, he has dedicated years to promoting healthy, supportive, sustainable, and satisfying eating (the New Gastronomy of the "four S's").
He is the author or co-author of several books on gastronomy, such as "La Cocina de la Libertad," "La comida saludable," and "Los cocineros del vino." He maintains a regular presence at events and in the media. Much of his professional career was dedicated to the area of communication and political consultancy, having been General Director of RTVE during the Transition and advisor to President Adolfo Suárez.
Renata Cabrera
Renata Cabrera is a food researcher, author of the book From the Field to the Table - How to Create Your Own Gastronomic Tourism Roadmap and former secretary of Culture and Tourism of Jarinu (SP). With more than a decade of experience in agroecological food systems and sustainable tourism, he has developed projects that connect culture, territory and gastronomy, valuing Brazilian sociobiodiversity. His work invites travelers to become curators of their own experiences, promoting authentic itineraries that respect local knowledge and foster the creative economy.
Sidiana Macedo
Sidiana da Consolação Ferreira de Macêdo.
Professora Adjunta da Faculdade de História da Universidade Federal do Pará do Campus de Ananindeua. É mestre em História Social da Amazônia, autora do livro "Do que se come: uma história do abastecimento e da alimentação em Belém (1850-1900). É doutora em História Social da Amazônia, pelo Programa de Pós-Graduação em História Social da Amazônia da Universidade Federal do Pará. Com a tese intitulada "A cozinha mestiça. Uma história da alimentação em Belém. (Fins do século XIX a meados do século XX).
É professora credenciada no Mestrado profissional de História (Profhistória). É professora colaboradora do Programa de Pós-Graduação em História Social da Amazônia- PPHIST.
É historiadora da alimentação, líder do grupo de pesquisa Alere-Grupo de Pesquisa da História do Abastecimento e da Alimentação na Amazônia grupo cadastrado e certificado na Plataforma de Grupos de Pesquisa do CNPq.É pesquisadora colaboradora da rede Transnacional DIAITA- Património Alimentar da Lusofonia. É líder do Grupo de Pesquisa GHAIA (Grupo de História Alimentação na Ibero- América). Autora do blog @daquiloquesecome. É sócia-efetiva do Instituto Histórico e Geográfico do Pará, cadeira de número 36, cujo patrono é Raymundo Cyriaco de Alves.É membro do Conselho Editorial de Revistas Científicas como a Revista Brasileira de Gastronomia RBG e a Revista Mangút: Conexões gastronomicas (UFRJ- INJC).É colaboradora do Instituto Histórico e Genealógico de Campinas.
Telma Shiraishi
Nascida em São Paulo, mas criada no interior, Telma Shiraishi largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais artístico em múltiplos interesses, como flores, arte e animais. Na época, auge dos anos 90, Telma foi trabalhar como assistente do estilista Fause Haten e, com o tempo, começou a participar também das criações de coleções. Por fim, deixou também a moda e, aos poucos, foi migrando para a cozinha – pela qual realmente sentia paixão. Começou a fazer jantares e coquetéis para amigos e eventos, até abrir o Aizomê.
O conjunto da obra rendeu à chef, que também está à frente da cozinha do Consulado do Japão em São Paulo, o título de Embaixadora para Difusão da Cultura e Culinária Japonesa, concedido pelo governo japonês. Telma é a primeira profissional brasileira e uma das raras mulheres no mundo a receber a honraria.
O reconhecimento de seu trabalho também rende prêmios da mídia especializada. Sob sua batuta, o Aizomê foi eleito, por três anos consecutivos, melhor restaurante japonês pelo Melhor de São Paulo, guia especial do jornal Folha de S. Paulo, e a própria Telma escolhida como chef do ano de 2019 pelo mesmo júri – aqui também, a primeira mulher da história do veículo a carregar o título.
Em 2021, a chef foi finalista no Latin America’s 50 Best Restaurants 2021, na categoria Estrella Damm Chefs' Choice Award - Best Reinvention, por ter concretizado um novo Aizomê na Japan House São Paulo e por encabeçar o projeto social Água no Feijão, que já distribuiu mais de 250.000 marmitas desde a quarentena de 2020. Telma também foi eleita a melhor profissional de cozinha japonesa na premiação Melhores da Gastronomia da revista Prazeres da Mesa em 2022 e novamente em 2024. O nome da categoria inclusive precisou mudar quando Telma conquistou o prêmio pela primeira vez – antes chamava-se “melhor sushiman”.
Atualmente a chef se dedica a explorar o tema de uma culinária nipo-brasileira, resgatando as histórias, os sabores e as adaptações de receitas e ingredientes que se fizeram necessárias nas várias regiões brasileiras que receberam as comunidades de imigrantes japoneses.
O objetivo é registrar e valorizar o encontro das duas culturas, resultando em algo único e rico na diversidade e nos sabores, juntando o melhor do Brasil e do Japão.
