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History & philosophy
Founders
Gustu Family
“We are much more than a team, we are FAMILY”
History
“The land, its products, and the food systems of the people are essential to their identity and constitute a legacy that must be known, respected, and preserved.”
With a strong belief in this reality, in the mid-90s, Danish gastronomic entrepreneur Claus Meyer began a movement in the Nordic countries, aiming to improve people’s quality of life through food. This sparked a philosophy that embraced local ingredients, the discovery of wild products, and the recreation of traditional dishes with a focus on innovation and simplicity.
With this precedent, Claus Meyer and his Melting Pot foundation took on the challenge of promoting Bolivian gastronomy based on the principles of the Nordic Model. This led to the creation of Melting Pot Bolivia (2012), a non-profit organization whose primary goal is to explore, elevate, and spread Bolivia’s cultural, natural, and productive wealth, and to harness its culinary culture and food heritage as a source of pride and sustainable progress for Bolivians, providing access to the necessary tools to improve their life conditions and those of their families and their communities, therefore creating lasting socio-economic progress in Bolivian society.
The first project of Melting Pot in Bolivia was GUSTU, a culinary school and restaurant dedicated to training young Bolivians in gastronomic arts within the restaurant’s facilities, providing them with the opportunity to study, learn, and receive professional training in an environment with all necessary resources. The goal was to provide them the skills and knowledge to start their own ventures and foster a gastronomic movement centered on the value of native products and Bolivian food systems.
Following GUSTU’s establishment as one of Latin America’s and the world’s most prestigious restaurants, the culinary school evolved into a new independent project. With the support of organizations such as ICCO Cooperation, CAF, I-3 and other institutions, in 2014 Melting Pot Bolivia launched MANQ’A Cooking Schools. These centers provide basic culinary, baking, and pastry education in community centers of impoverished areas, aimed at teaching gastronomy to at-risk youth aged 16-28, providing them the tools needed for dignified and successful employment while also improving the dietary habits and food quality of their families and communities through the use of local products.
In 2018, in collaboration with Wildlife Conservation Society, a leading organization in research, development and conservation, GUSTU starts a series of activities to gain a comprehensive understanding of Bolivia’s food culture and natural pantry. This led to the creation of SABORES SILVESTRES, a project that promotes research journeys to Bolivia’s diverse eco-regions to identify, study, give the proper value and promote the use of products with gastronomic potential. The project establishes direct, respectful, and mutually supportive relationships with producers, productive communities, and indigenous rural communities across Bolivia, whose livelihoods can be improved through the opening of new markets for their products, many of which are at risk of disappearing from Bolivia’s natural pantry.
In 2024 in alliance with the Social Gastronomy foundation and the Coca-Cola foundation, GUSTU launched a new training program with the implementation of SERVICE BOOTCAMPS, focused on training young people for employment in the area of service and customer service in the gastronomic sector.
In 2024, GUSTU also launched the YUPAYCHAY program, oriented to give the proper value to Indigenous American Cuisines from North, Central, and South America to build a platform for research, preservation, revival, and visibility of indigenous cuisines and chefs who keep the legacy of ancestral food cultures alive, with the aim of preserving this knowledge, establishing the rights and intellectual property of these communities over their cultural expressions, and spreading this knowledge to improve the quality of food for the population of the American countries.
In 2025, with the support of the Coca-Cola Foundation, GUSTU launched SUMAQ, a program dedicated to give the proper value to the traditional Bolivian street food.
This initiative trains dozens of street food vendors in hygiene, food handling, food safety and customer service, with the aim of improving the capabilities of this gastronomic sector, restoring its place as one of the pillars of Bolivia´s gastronomic culture, and promoting the growth of its activities within a framework of empowerment, equity, and respect, while promoting the quality of food products offered on Bolivian streets to promote food security of the population by providing direct access to guaranteed products at affordable prices.
In 2025, in partnership with the CCORI Association, GUSTU launched TUKUY, a program created with the aim of responding proactively, practically, and sustainably to the growing food challenge faced by thousands of Bolivian families by providing them with culinary training that promotes the maximum use of products available in local markets, through simple and accessible culinary techniques adapted to the reality of Bolivian households and community kitchens, to help them optimize their food budget and reduce product waste by promoting the use of each product´s full potential.
Philosophy
Yanapakuna!
Let's help each other!
GUSTU promotes its vision of a sustainable, respectful and investigative gastronomy, aknowledged as a living cultural manifestation that begins in the production parcels and extends to hundreds of culinary expressions in all the national territory. Gustu work is based on a deep respect for the gastronomic culture, the food heritage and the natural availability of the products from the different ecosystems of the Bolivian territory; with a fundamental commitment to the comprehension of each product, from its characteristics and qualities to its natural, historical, cultural, and symbolic value within its environment.
GUSTU believes that the cook’s work goes beyond cooking: they have the privilege of using their work to tell de story of each product they use and to pay respect to the producers effort, without which live in the urban centers would be impossible. Therefore, Gustu has a respectful, direct and transparent relationship with its suppliers: small producers, productive associations, rural communities and indigenous nations throughout the Bolivian territory, with whom we collaborate following the principles of the Andean philosophy of reciprocity and community: “I help you and you help me, we support each other, we work together and we all live better.”
- Principles
• WE ARE PROUDLY BOLIVIAN
We believe in Bolivia’s and its people potential; we deeply value its natural and cultural richness and diversity; we promote pride and respect for Bolivia, its cultural identity, biological diversity and food heritage.
• WE ARE SOCIALLY RESPONSIBLE
We believe in social innovation as a fundamental engine for sustainable development in our society. All our initiatives stem from progressive principles and values, grounded in a commitment to implementing sustainable actions, strategies, and programs focused on cultural appreciation, environmental conservation, and human talent development. We are convinced that only through respect, hard work, education, and transparent relationships can we create the opportunities needed to move toward a better future together.
• WE RESPECT THE ENVIRONMENT
We promote the preservation and responsible management of natural resources throughout the Bolivian territory, encouraging the knowledge and respectful use of the country’s food heritage as a path to food security for the population and as a legacy for future generations.
• WE ARE COMMITTED TO TOTAL QUALITY STANDARDS
We are proud of our team, a highly professional staff with proven experience in their areas of expertise, allowing us to ensure that all our services meet the highest standards of quality and attention to detail.
- Mission
GUSTU is a worldwide referent for Bolivian gastronomy that works exclusively with products from our country´s natural pantry to develop an innovative and simple proposal in which, with profound respect and deep understanding of each product, every dish and drink is a tribute to Bolivia, its products and its culture.
- Vision
We highlight and spread Bolivia’s cultural wealth and food heritage to boost a sustainable and respectful Bolivian gastronomy as a source of pride, recognition, and progress for Bolivian people.
Claus Meyer
Danish gastronomic entrepreneur, Claus Meyer is the initiator of the New Nordic Cuisine Movement and co-founder of the Nordic Food Lab. He has presented several television programs of Danish and international cuisine and has written 35 cookbooks.
Meyer co-owns several gastronomic initiatives that employ more than 800 people; is a prominent alumnus and associate professor at Copenhagen Business School, has been named "Social Impact Fellow" at the Berkeley Hass School of Business at the University of California; is a Knight of the Dannenborg Order of the Danish Royal Household; member of the Danish Gastronomic Academy and has been named Plant-Forward Global 50 by the EAT Foundation and the Culinary Institute of America.
Believing in food as an engine for social change, in 2010 Meyer established the Melting Pot Foundation, with the aim of improving the quality and living conditions of people from vulnerable environments in Denmark as well as other countries through projects selected abroad. Currently the organization is present in Europe and Africa, as well as North and South America.
He maintains a permanent commitment to the dream of developing the potential of indigenous food cultures, exemplified by the co-founding and co-ownership of celebrated restaurants such as NOMA (Copenhagen, Denmark) and GUSTU (La Paz, Bolivia).
Melting Pot
MELTING POT Foundation is a non-profit organization established in 2010 by Danish gastronomic entrepreneur Claus Meyer with the aim of improving vulnerable people future opportunities and quality of life through initiatives that have food, flavor and entrepreneurial spirit as recurring elements.
http://www.meltingpotfoundation.dk/IFU - Investment Fund for Development Countries
IFU is an independent government-owned fund that offers advisory services and risk capital to companies wishing to do business in developing countries and emerging markets with the aim of generating positive impacts on local communities through empowerment and education, contributing to its social and economic development.
So far, IFU investments have helped to create more than 900,000 jobs in 100 countries. In addition, IFU’s presence has resulted in a transfer of knowledge and technology, the employees have received training and education, and economic activity and a basis of income have been created for the host countries.
IFU supports projects with socially and environmentally responsible activities but also commercially profitable, because it is not an aid provider or a business subsidies center: it works on a commercial basis with the conviction that business investment is a good way to create lasting economic improvements.
https://www.facebook.com/RestaurantGUSTU/Youtube
SUMAYA PRADO VÁSQUEZ
A Bolivian social communicator with several years of experience in television journalism. She has served as the Head of Press for various media outlets and held the position of National Information Director in her home country for many years. After leaving journalism, she worked with international cooperation agencies, developed communication and outreach strategies for national and international institutions, managed the image and public relations for high-profile Bolivian companies, held managerial positions in top-tier hospitality businesses, and is currently a board member of the Chamber of Gastronomic Entrepreneurs of La Paz, where she consistently promotes actions and strategies to position Bolivia as a prominent tourist destination. Since 2013, she has overseen the national and international promotion of the ventures, initiatives, projects, and programs of Gustu Gastronomía S.A. and Melting Pot in Bolivia, as well as the creation and implementation of their communication and image strategy, including the organization and coordination of national and international events. Since 2023, she has held the position of General Manager at GUSTU, where, with a deep connection to the restaurant's philosophy and principles, she drives the mission to showcase Bolivia’s productive potential, cultural richness, and biodiversity, elevate its culinary heritage, and establish gastronomy as a driver of national socio-economic development.
MARÍA EUGENIA APAZA H.
Born in La Paz, Bolivia, María Eugenia Apaza graduated in Gastronomy from the Fundación Ichuri, affiliated with the Autonomous Municipal Government of La Paz. She entered Gustu’s School in 2014 and graduated as part of the Second Generation of this training program, specializing in Customer Service. She has been the familiar, welcoming face of Gustu since the restaurant’s beginnings, guided by her love for service and a mind always open to learning something new every day. Over the years, she has developed her customer service skills and knowledge of Bolivian coffee, wines, and spirits. Since 2024, she has served as Front of House Manager at GUSTU, where she proudly uses her talent to showcase her country to visitors by providing them with a high-quality experience that transports them from their table to the far corners of the productive and diverse Bolivia that María Eugenia so deeply loves and respects.
ABRAHAM ARO MAMANI
Teo Aro is a Bolivian chef born in La Paz, from a mining family that migrated to the city and dedicated themselves to the culinary trade. After losing his parents and grandmother, he worked from a young age to support his family, starting by drawing on the streets with chalk and charcoal to fund his culinary studies at Bolivia Gourmet Institute. He began his professional career at the restaurant Propiedad Pública, where he started as a dishwasher and gradually rose to the position of second cook. In 2018, he joined GUSTU’s kitchen brigade, where he held various positions until being promoted to Head of Production. In 2022, he embarked on a period of intense learning and professional growth at prestigious restaurants like Mugaritz in Spain and Boragó in Chile. In 2024, he returned to La Paz to take on the Sous Chef position at GUSTU, where he fully develops his capacity and passion for creating theoretical and practical research processes to discover new culinary uses for traditional Bolivian products.
LUIS FERNANDO MAMANI A.
Luis Fernando Mamani, born in La Paz, Bolivia, has a solid background in Gastronomy and Food Services from the Manq’a Schools. He also holds a Technical Degree in Entrepreneurship Management from the Bolivian Catholic University EPC and has completed various courses in fields like Mixology, Content Creation, and Digital Marketing at Conexión Lab. He began his professional career at the Manq’a restaurant as a cashier assistant and waiter. In 2023, he joined GUSTU’s service team, where he is responsible for managing mobile reservations, updating billing systems, welcoming customers, and providing them with personalized attention, ensuring an exceptional experience at all times. Guided by values such as communication, teamwork, and proactivity, he constantly strives to improve his skills and aims to further his training in restaurant management and barista skills, consistently standing out for his dedication and eagerness to learn.
JAZMÍN ADUVIRI CHIPANA
Jazmín Aduviri, a Bolivian chef born in El Alto, is the Meat Chef de Partie at GUSTU Restaurant. Her passion for cooking began in childhood when she helped her grandmother in the family restaurant. She holds a degree in Gastronomy from the Universidad del Valle. Jazmín completed her culinary training with professional internships at renowned restaurants in her home country and began her professional career at Phayawi and Typica. In 2024, Jazmín joined GUSTU's kitchen brigade as Pastry Chef de Partie, ensuring the proper and respectful use of Bolivian native products, aligning with the restaurant's values. With a mindset of constant learning, she focuses on perfecting her techniques and contributing creative ideas to ongoing projects, aiming to grow professionally and support GUSTU's innovative vision.
MARIELA CHOQUE QUEHUI
Mariela Choque, born in La Paz, Bolivia, holds a Bachelor’s Degree in Tourism and Hospitality from Universidad Privada del Valle and a Technical Assistant Degree in Gastronomy from the Manq’a Culinary Schools. After working in the kitchens of restaurants like Manq’a and the service area of venues like Takumi, she joined GUSTU’s service team in 2023, where she stands out for her respect, kindness, and empathy, which are pillars of her work. Currently, in addition to floor service, she is responsible for managing beverage inventory, standing out for her interest in the wine-growing regions of Bolivia. Always eager to learn and passionate about customer service, she is inspired by the idea of providing each visitor with a welcoming experience. Mariela’s future plans include training as a sommelier, opening her own restaurant or café, and designing culinary tours in Bolivia.
DAVID CALLISAYA CHIQUIPA
David Callisaya trained as a Gastronomy Assistant Technician at the Manq’a Schools and joined the GUSTU service team in 2022, where he has developed a passion for mixology. As Head Bartender, David creates cocktails that highlight Bolivian ingredients, aiming to offer customers a comprehensive experience that includes spirits, wines, beers, and non-alcoholic drinks. He firmly believes in the transformative power of service and focuses on being warm and respectful, providing attention rooted in passion. Inspired by his team and family, David avidly researches the characteristics and potential of his country’s products and shares his knowledge about Bolivia’s diversity.
ANDREA A. LOZA MORALES
Andrea Loza, a graduate in General Accounting from the INCOS Technical Institute in La Paz and a Business Administration student at Universidad Mayor de San Andrés (UMSA), joined GUSTU’s administrative team in 2023. In her role, Andrea handles various accounting and administrative tasks, including recording daily income, managing purchase accounts, bank reconciliations, and monitoring accounts payable and receivable. She also manages staff documentation and conducts hiring and termination processes with public entities. Noted for her communication, organization skills, and focus on responsibility and empathy, Andrea is driven by her desire to learn and gain experience. She aspires to establish her own business or work in the banking sector or an NGO.
JHONNY SAUCEDO CHALUP
Jhonny Saucedo Chalup is a Bolivian baker born in La Paz. Trained in Graphic Design and Professional Gastronomy, he studied at the Instituto Técnico Atenea and the Primera Escuela de Hotelería y Turismo (EHT), and has completed online courses to expand his knowledge and skills. A member of the GUSTU kitchen brigade since 2013, he oversees the bread production, an area where he has significantly influenced recipe innovation using native products. His work philosophy is based on team solidarity and a commitment to excellence. Driven by learning and innovation, Jhonny aims to continue his professional growth and launch a project that benefits others through initiatives like bakery and pastry training for people with disabilities.
PAMELA SOTO RIVAS
Pamela Soto, trained as a Senior Technician in Public Accounting at the INCOS Technical Institute in La Paz with a specialization in tax matters, began her professional career at the NGO LIDEMA and DELTA CONSULT LTDA. Motivated by her desire to apply her knowledge in an environment committed to sustainability, she joined GUSTU’s administrative team in 2023, where, following values of honesty, loyalty, respect, and trust, she is responsible for preparing monthly financial statements and meeting the company’s tax obligations. She continuously strives to maintain strict order in GUSTU’s financial management. Her professional goals include furthering her academic training to obtain a degree in accounting, focusing on enhancing her expertise in taxation.
ORIANA A. TORREZ CHAMBI
Oriana Torrez trained as a Flair Bartender at San Andrés Educational Unit, gained experience as a waitress and bartender at Vainilla Bistro and Hard Rock Café, and joined GUSTU’s service team in 2024 with a desire to learn and grow in her career. Guided by values such as responsibility, creativity, resilience, and teamwork, Oriana is currently responsible for keeping the dining area organized, offering diners an exceptional experience, and learning about Bolivian products to share this information with customers. Her main motivation is continuous self-improvement, learning, and facing new challenges. In the future, she dreams of becoming a Service and Bar Consultant and opening a bar with a theme that highlights Bolivia’s biodiversity.
SANTIAGO MORÓN MONJE
Santiago Morón trained in Hotel and Restaurant Management at the School of Hospitality and Tourism, complementing his education with English courses at the Bolivian American Center and French at the Alliance Française. He began his professional career at Phayawi, where he gained key skills for his career. He joined GUSTU’s service team in 2022 and has been the restaurant’s Floor Supervisor since 2024. He is currently responsible for coordinating floor operations and managing events, using his multilingual abilities to provide customers with an exceptional experience. Guided by values of respect and passion for his work, Santiago values connecting with customers and teamwork. Always motivated to improve and grow professionally, he aspires to continue advancing in his career.
MAGALY CHACON MENDEZ
Magaly Chacón trained as a General Accountant at the American Technical Commercial Institute (ITECA) and worked at Dumbo ice cream parlor for ten years in areas like accounting, inventory, and systems control. She joined GUSTU in 2016, where she has since played a key role in procurement management and warehouse administration, handling logistics that include requesting and safeguarding products, as well as supporting strategic administrative tasks. Her experience has enabled her to detect price inflation in supplies, implementing strategies that have led to optimizing restaurant resources. Throughout her years at GUSTU, Magaly has streamlined internal processes, improved staff organization, and ensured compliance with suppliers' product deliveries. She is guided by values such as honesty and commitment and is motivated by working within a team renowned across Latin America. Her objective is to maintain direct, transparent, and respectful relationships with suppliers and to continue contributing to the restaurant's economic stability.
KENZO HIROSE VELASCO
Kenzo Hirose is a Bolivian chef born in San Buenaventura, a rural town north of La Paz. After graduating with a high school diploma in humanities, he moved to La Paz to pursue higher education, entering the Gustu School in 2012 through the Ichuri Foundation, under the Autonomous Municipal Government of La Paz. In 2014, he was part of the first graduating class of the Gustu School, operated by Melting Pot Bolivia. Following an internship period at prestigious European restaurants, he returned to Gustu, where he held various positions. Since 2023, he has been the Head Chef of the restaurant, where he has a significant influence on the innovative and respectful use of native Bolivian ingredients from the Research and Development area, focusing on an in-depth knowledge of the qualities and characteristics of Amazonian products, cultural preservation, and environmental respect.
MARCOS ARTOVAR C.
Born in La Paz, Marcos has a degree in Public Accounting from the Universidad Mayor de San Andrés. He worked in the accounting and administration areas in various mass media before joining GUSTU in 2015. Since 2024, he is in charge of the restaurant´s Administration and Finance Department, position from which he oversees internal processes and ensures the smooth running of the company´s financial operation. Beyond his role, he enjoys baking, racquetball, and cycling, activities he has been involved in since his youth. What he values most about GUSTU is its social focus and the way it connects gastronomy with a commitment to the community. In the future, he dreams of founding his own food factory, combining his administrative experience with his personal passion for cooking.
DANIEL CACHACA PAREDES
Born in La Paz, Daniel discovered his passion for cooking as a child when, at the age of eight he became interested in flavors and culinary techniques. He studied gastronomy for three years at the Puerto de Mejillones Institute in El Alto, training that led him to take his first steps at GUSTU, where he started as an intern in November 2024 to officially join the team few months later, in April 2025. He currently works as a production commis, position in which he is responsible for getting everything ready before each service, ensuring that each preparation is in optimal condition and ready for the chefs. For him, GUSTU is a place of constant learning, surrounded by chefs with extensive experience who inspire him to grow and look toward the future. His motivation is to one day open his own avant-garde restaurant, convinced that, with effort and dedication, you can become whatever you want to be.
FAYDA COAPO CAPIONA
Born in La Paz, Fayda trained at the ESGA Culinary School. Before joining GUSTU, she worked at establishments like Hotel Peonía and Lolo Pastry Shop, experiences that allowed her to perfect her technique and develop her own style. She joined GUSTU in June 2025, where she serves as Chef de Partie: Cold Station. In this role, she is responsible for producing ice cream and desserts, ensuring that each preparation maintains the quality and respect for the products that characterize the restaurant. Fayda speaks Quechua and is currently studying English, convinced that languages are a key tool for continuing to grow in her career. She is motivated by working with prestigious chefs and sharing GUSTU's philosophy, which combines innovation with identity. Her dream is to become part of leading international restaurants, such as Central in Peru, where she can continue learning and show the world the richness of her training and her roots.
YONATAN RODRÍGUEZ CH.
Born in Peru and raised in Bolivia since childhood at the Aldeas Infantiles SOS home in Mallasa, Yonatan developed an early interest in gastronomy and worked in various restaurants, in service and in the kitchen, before arriving at GUSTU. In 2024, he participated in a Service Bootcamp, where he stood out for his commitment and was officially hired in September of the same year. Today, he works as a waiter, offering friendly and professional service, while complementing his training with English classes. For Yonatan, working at GUSTU means learning every day and facing new challenges with each season. Outside the restaurant, he enjoys soccer and wallyball, passions that help him disconnect. His great motivation is to become a chef and, in the future, open his own traditional food restaurant.
SIMEON GIOVACCHINI
Originally from Normandy, France, Simeon trained as a psychologist but decided to devote himself entirely to cooking more than five years ago. While traveling through Bolivia, he discovered GUSTU and, captivated by its philosophy, joined the team in June 2025. He is currently one of its Chefs de Partie, a role in which he ensures the organization and quality of each preparation. In addition to cooking, he is a musician and plays guitar, piano, and produces music on the computer. He speaks French, English, and Spanish. At GUSTU, he values the balance between professionalism and friendship, as well as the opportunity to work with Bolivian products and fermentation techniques, which he finds fascinating. Although he does not usually plan too far ahead, he is clear that he wants to continue traveling and learning, convinced that the kitchen is the place where he always finds motivation.
EDUAR FERRUFINO M.
Born in Cochabamba, Eduar studied Gastronomy at IGA, Industrial Engineering at the Universidad Mayor de San Simón, and complemented his education with graphic design courses. Encouraged by his teachers' recommendations, he moved to La Paz for a stage period at GUSTU, whose team he joined as Commis. In addition to his work, he swims daily and successfully manages a side business selling electronic equipment. What he values most about GUSTU is its prestige in Latin America and the constant learning opportunities. He dreams of gaining international experience, especially in renowned restaurants such as Maido in Peru and, in the long term, opening his own restaurant, driven by the discipline and passion that characterize him.
JHAMIL CONDORI PARI
Born in La Paz, Jhamil was trained in gastronomy at Escuelas Manq’a, where he continues to perfect his skills. GUSTU is his first professional experience in a restaurant, a dream he has had since he began his studies, and he recently joined the team as Commis. Cheerful by nature, he enjoys walking, listening to music, and dancing folklore, passions that reflect his energy both inside and outside the kitchen. What motivates him most about GUSTU is its philosophy and working with Bolivian products, many of which he is discovering for the first time and learning to use. His immediate goal is to continue growing within the restaurant and, in the future, to explore other restaurants as well. His greatest inspiration is his mother and his constant desire to learn more every day.
SANTIAGO AQUEVEQUE B.
Born in Santiago, Chile, Santiago studied Gastronomic Arts and Services Administration at Culinary Chile and began his professional career in various restaurants in his home country and Bolivia. He joined the GUSTU team in September 2025, where he currently works as Commis. Santiago values the professional environment and the demanding nature of the restaurant, which motivates him to grow every day. He is passionate about reading, traveling, and languages, and dreams of traveling to Japan to learn its culinary techniques firsthand and discover new flavors. His main motivation is to constantly improve himself and to continue building a learning path in gastronomy.
MARÍA RENÉ LOPEZ LUPA
Born in La Paz, María René studied Gastronomy at Instituto Nueva Bolivia and began her career working at the Hotel Celina. In June 2025, she joined GUSTU, where she currently serves as Commis, a position in which she supports with the supplies’ preparation and organization and assists the Partie Chefs on a daily basis, ensuring everything is ready for service. Beyond cooking, she has learned a little bit of sign language and enjoys dancing Tinku, a tradition she practices at the community festivity in her neighborhood. What she values the most about GUSTU is the dynamism of the work: there is always something new to do and learn. Looking to the future, she dreams of working abroad and exploring other cuisines, expanding her culinary vision and growing as a professional.