Issue 04

She worked at Noma and was voted the best chef in Latin America. Now cooking in Comporta

When Manu Buffara arrived in the United States at the age of 17, professional cooking was not part of his plans. The Brazilian had crossed the continent to work at a ski resort, but encountered a small problem upon arrival: there was no snow. He ended up in a hotel, first in the living room and, shortly after, among pots and pans. It was like this, [ ]