André Wunderlich Ramos da Silva
São Paulo
Summary
Culinary Professional with a successful background in Michelin-starred dining, luxury hospitality and remote locations. Specializing in Brazilian and Italian cuisine I have a passion for creating exceptional dining experiences. I am seeking new opportunities that will challenge me to grow and acquire new skills.
Overview
7
7
years of professional experience
Work History
Executive Chef
Ilha Do Cajú Private Island and Natural Reserve
08.2023 - 03.2025
- Company Overview: Ilha do Cajú is the new project of Casana Hotel owners. A private island that will be home to a new boutique hotel, offering a luxurious experience surrounded by nature and local culture.
- Designed seasonal menus focused on fresh local ingredients, supporting sustainable agriculture practices within the community.
- Played a role in designing the new kitchen layout, as well as budgeting for and procuring the necessary equipment and utensils for its operation.
Executive Chef
Casana Hotel
11.2021 - 03.2025
- Company Overview: Luxury Boutique Hotel located in the northeastern region of Brazil, focused on providing its guest with a fully tailored experience according to their tastes and preferences;
- Developed new recipes, menus and experiences focused on haute cuisine based on seafood and regional ingredients to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Monitored food safety practices for compliance with health regulations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Head Chef
Dinner in the Sky
08.2020 - 11.2021
- Company Overview: Dinner in the Sky, a Belgian concept from 2006, is a unique dining experience offered in over 60 countries, including Dubai, Las Vegas, London, and São Paulo. Guests dine at a table suspended 50 meters in the air, enjoying stunning panoramic views.
- Head Chef of the 2020 and 2021 season of Dinner in the Sky in São Paulo City.
- Developed the ability to quickly adapt to changes in a non-traditional work environment by making rapid decisions and finding creative solutions to everyday challenges.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Chef De Partie
Caffè La Crepa Restaurant
07.2019 - 12.2019
- Worked with the chef and owners to develop the restaurant's new gelateria during the summer season.
- Developed the technical skills to produce and create Italian gelato recipes.
- Worked at Caffé la Crepa during the off-seasons of Dinner in the Sky, between 2019 and 2020.
Sous Chef
Dinner in The Sky
03.2019 - 07.2019
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Monitored food production to verify quality and consistency.
Line Cook
Tuju
07.2018 - 03.2019
- Company Overview: A two-star Michelin Brazilian Restaurant based in São Paulo that combines typical Brazilian flavors with modern techniques to create contemporary dishes.
- Worked as Line Cook and the meat station was above my responsibility.
- Monitored food quality and presentation to maintain high standards.
- Cultivated strong communication skills by practicing active listening and engaging in the chef's daily pre-service briefings with the team.
Intern
Caffè La Crepa Restaurant
12.2017 - 04.2018
- Company Overview: Considered one of the best Italian Trattorias with 15 prizes of 3 Gambero in the Italian Gambero Rosso Guide and Bib Gourmet prize in the Michelin Guide
- Intern at the kitchen as part of the ICP course
Intern
Angelo Sabatelli Ristorante
12.2017 - 04.2018
- Company Overview: One-Michelin-starred restaurant in Puglia, led by Chef Angelo Sabatelli, specialized in a fusion of Italian and Oriental cuisine with an emphasis on fresh seafood.
- Intern at the kitchen as part of the ICP course
Education
ICP Program - Culinary Program
ALMA - Scuola Internazionale Di Cucina Italiana
Colorno PR, Italy04.2018
Bachelor of Arts - Advertising
University Anhembi Morumbi
São Paulo, Brazil12.2016
Skills
- Strong work ethic
- Reliable
- Team Worker
- Team leadership and Communication
- Adaptability
- Hospitality Focused
Languages
Portuguese
English
German
Italian
Personal Information
- Date of Birth: 01/22/94
- Nationality: Brazilian German
Timeline
Executive Chef
Ilha Do Cajú Private Island and Natural Reserve
08.2023 - 03.2025
Executive Chef
Casana Hotel
11.2021 - 03.2025
Head Chef
Dinner in the Sky
08.2020 - 11.2021
Chef De Partie
Caffè La Crepa Restaurant
07.2019 - 12.2019
Sous Chef
Dinner in The Sky
03.2019 - 07.2019
Line Cook
Tuju
07.2018 - 03.2019
Intern
Caffè La Crepa Restaurant
12.2017 - 04.2018
Intern
Angelo Sabatelli Ristorante
12.2017 - 04.2018
ICP Program - Culinary Program
ALMA - Scuola Internazionale Di Cucina Italiana
Bachelor of Arts - Advertising
University Anhembi Morumbi
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