Speakers

Gabriel Sola

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.

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José Seixas Lourenço

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.

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Marcos Antônio Lemos Miguel

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.

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Per Olof Berg

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.

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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.

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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.

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Telma Shiraishi

Born in São Paulo but raised in the countryside, Telma Shiraishi dropped out of medical school at USP because she felt the need to develop her more artistic side in multiple interests, such as flowers, art, and animals. At the time, during the height of the 90s, Telma worked as an assistant to the designer Fause Haten and, over time, began to participate in the creation of collections as well. Eventually, she also left fashion and gradually migrated to the kitchen – a field she was truly passionate about. She started hosting dinners and cocktails for friends and events, until she opened 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.

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