Cozinha do Felipe

About Cozinha do Felipe

The creation of Cozinha do Felipe arose from my desire to put in practice my ideas about food and cooking, after returning from New Zealand in 2004, where I accidentally started my career as a cook.

After a few months the idea has taken form as well my increased dedication in the food sector as well as my investiment in knowledge and education.

Almost 20 years later, Cozinha do Felipe has increased its presence as a bakery, a consultancy business and catering for small to medium events in Sao Paulo (Brazil), Portugal (Lisbon and Porto) and Singapore.

COMMUNICATING EMOTIONS THROUGH FOOD

What is the ultimate role of haute cuisine if not proposing emotional messages through our senses. The cook has the challenge to achieve an intense, positive and memorable experience with no space for the ordinary.

PROFESSIONALISM & ATTENTION TO DETAIL

A cook’s responsibility goes beyond the commitment to sensory excellence offered to their customers.

Producing hundreds of meals daily implies ensuring food safety, organization and control of everything that is produced.

About Felipe Muniz

HETERODOXY & POLYVALENCE

Every time I am asked to synthetize my professional profile, terms as heterodox and polyvalent come up to surface. I have always been curious and fascinated for a myriad of subjects, and my educational background speaks volumes with mechanical engineering, molecular sciences, sports and food science.

There is no better place to make the most out of my set of skills than the professional kitchen, where a chef de cuisine must master a multitude of competences from an artistic inspiration, a scientific method and the soft skills of a leader able to put ego aside and believe in the collective success.

CAREER PATH

Over the last two decades dedicated to the professional cuisine, hospitality and the agri-food business, I am still motivated, passionate, and inspired by this instigating industry.

From my accidental debut in the professional kitchen until today, it has been a nice and fruitful experience despite the odds of being a cook.

I have invested heavily on my knowledge, culminating in my Master in Food Science.

I have also travelled and experienced the cuisine on more than 42 countries!

My chef career has been also unexpectedly international, having the chance to work in Italy, Portugal, Germany, Brazil, Singapore and France.

Professional time line

2022

Versailles, France

Le Grand Contrôle by Alain Ducasse

Michelin-starred restaurant in Paris, France

2022

Porto, Portugal

Entrepreneurial activitiy

Full pizza and meal service, from menu creation, preparation and execution.

2021

Lisbon, Portugal

Master in Food Science and Engineering

Master's degree in Food Engineering from the renowned Instituto Superior de Agronomia (ISA) and the University of Lisbon.

2019

Lisboa, Portugal

Consultancy for Caffè di Marzano

Consultancy for the development of the menu and kitchen installations of the charming Caffè di Marzano in the heart of Bairro Alto, Lisbon.

2018

Curtarolo, Italy

Advanced Breadmaking Techniques

Professional baking techniques at the invitation of Agugiaro & Figna Molini S.p.a mills

2017

Lisbon, Portugal

Application accepted for Master in Food Engineering

The Master in Food Engineering plays a fundamental role in deepening knowledge in fermentation, enzymology and microbiology of lactic bacteria (LABs), yeast. Technology and management of food production, among many other concepts.

2017

Safer Food Group, UK

HACCP Level II Certification

Certification in Hazard Analysis and Critical Control Points, level II (UK).

2016

Sao Paulo, Brazil

Launch the production of Breads with natural fermentation

After 2 years of studies with natural fermentation, it starts the production and sale of breads with natural fermentation.

2016

Sao Paulo, Brazil

French baking techniques at "France Panificação"

Fundamental concepts of French natural baking with master Jacques Paulin, from France Panificação.

2015

Milan, Italy

EXPO Milan 2015

Invited to work at EXPO Milan 2015

2015

Costigliole d'Asti, Italy

ICIF

Diploma in Culinary Arts and Oenology from the Istituto di Cucina per Stranieri (ICIF).

2012-2017

Singapore

Entrepreneurial activity - Bread King

Co-founder and partner of Bread King Bakery in Singapore. Regarded as one of the finest bakeries in town and official provider of viennoiseries for the French Embassy.

2008-2014

Dubai, UAE

Emirates Airline

42 countries, 5 continents and 7 years delivering world's finest dining experience at 40000 feet!

2007

Flores da Cunha, Brazil

Classic Italian Cooking (ICIF)

Specialization in classic Italian cuisine at the Istituto di Cucina per Stranieri (ICIF) and the University of Caxias do Sul.

2006

Sao Paulo, Brazil

Associação Brasileira de Sommeliers

Wine tasting and knowledge course offered by Associação Brasileira e Sommeliers, São Paulo.

2005

Sao Paulo, Brazil

Cozinha do Felipe

Where it all started! A backyard kitchen, little knowledge and a great desire to learn.

2003

Sao Paulo, Brazil

Pizzaiolo

My first contact with professional kitchen couldn't be different. I always had passion for pizza!

2001

Sao Paulo, Brazil

Universidade de São Paulo (USP)

Bachelor in Physical Education from the University of São Paulo