I’m Chef Caro, a Brazilian-American chef, culinary creator, and F&B consultant with over 12 years of experience in creative leadership roles. I worked as an editor at Epicurious for five years and later pursued a graduate degree from the Natural Gourmet Institute. In 2012, I co-founded Comodo and was part of the Colonia Verde team, which received recognition from prominent publications. I went on to become the Executive Chef of American Bar and so thereafter, the Culinary Director for Grandtour Hospitality, which operates both Saint Theo’s, a modern Italian concept. Since then, I expanded to the global culinary scene, having lived in countries like Switzerland, Brazil, Mexico, Canada, Russia, and Portugal. Most recently, I have taken on consulting as the Culinary Director at The Well as well as consulting for Sage + Sound. Since leaving the restaurant business full time I've gone on to continue the art of cooking through personal and brand collaborations, partnerships, food consulting and menu development. I’d like to say that I see myself as an artist, a storyteller, and a culinary creative.

My involvement with numerous brands showcases my diverse network, including partnerships with The James Beard Foundation, Weight Watchers, Lalo Tequila, Hexclad Cookware, Blue Cove Fish, and Lily’s CBD. Moreover, I have engaged in collaborations, spanning recipe development, culinary talent, and chef dinner series like Dannon, Refinery 29, Dr. Pepper, Eclipse, Bou, Beyond Meat with Michael Strahan, Mara Hoffman, Acqua Spark, Great Jones, Kin Euphorics, Califia, and many others. I have extended my presence beyond the kitchen to TV appearances such as the TODAY SHOW and AM NY,  speaking engagements like CHEF ROULETTE and HERITAGE RADIO NETWORK, and TASTING TABLE. I have also contributed to articles and recipes for publications like Bon Appetit’s Healthy-ish, Mindbodygreen, Furthermore, and Clean Plates. Learn more through my EPK.