João Paulo Lourenço Alexandre initiated his culinary education and formation in Brazil and abroad, becoming:

Initiator of formal culinary studies

Co-founder of “Com Saber the Maracujá”, a project dedicated to flavor knowledge, tropical ingredients, and cultural gastronomy

A culinary researcher and practitioner with studies and experiences across the world

Chocolate Master trained in Verona, Italy, with deep specialization in cacao transformation, ceremonial chocolate, and sensory composition

His work reflects a union between ancestral wisdom and modern culinary mastery..