Manu Buffara is the Executive Chef and Owner of Manu located in Curitiba, Brazil, which has received critical acclaim for its tasting menu that has been recognized by World’s 50 Best. She also opened the sister restaurant Ella in New York City to share Brazilian Food Culture.

Paving the way for gastronomy in Brazil, Manu celebrates the culture and produce unique to the region of Paraná.

Formerly studying journalism, Manu found her passion for cooking, realizing her way of communicating was not through words but taste.
Inspired by her family and background, Manu learned the value of land and animals growing up in the countryside and incorporates this in her everyday technique. At Manu, she uses organic ingredients from carefully selected suppliers and her own garden.

Manu’s devotion to sustainability and quality ingredients stems into her commitment to Curitiba, working with local communities to transform abandoned sites into urban gardens and educating locals on how to care for the gardens and feed themselves. We want to learn more about her work and brazilian food culture as well as her collaboration with local farmers and local communities.

Why is this important for her and what do restaurants add value to neighbourhoods? What is more to a chefs role than to process food? Has that role changed and if so, how?

SPEAKER

 
Manu Buffara is the Executive chef and owner of Manu in Curitiba, Brazil. Paving the way for gastronomy in Brazil, Manu celebrates the culture and produce unique to the region of Paraná.

Formerly studying journalism, Manu found her passion for cooking, realizing her way of communicating was not trough words but taste. Inspired by her family and backround, Manu learned the value of land and animals growing up in the countryside and incorporates this in her everyday technique.  At Manu, she uses organic ingredients from carefully selected suppliers and her own garden. Manu´s devotion to sustainability and quality ingredients stems into her commitment to Curitibata, working with local communities to transform abandoned sites into urban gardens and educating locals on how to care for the gardens and feed themselfs.