ANALICIA REQUENA
CHEF DE CUISINE

Analícia Requena is a young chef that manipulates the senses like an alchemist. Graduated in Law School, she gave up of the lawyer career to give continuity to a familiar vocation. Her grandmother was a cooker of antique homes of Paulista Avenue, in São Paulo in the beginning of the XX Century. From her grandfather she inherited the intuitive talent for cuisine and the passion for brazilian seasonings and flavors. Since she was a child Analícia manipulated vegetables and smells, substituting children typical games for culinary experiences. Her power of manipulation light up a passion for the pleasure of eating, celebrate life and friends.

In 1997 she left Brazil to study in Lausanne, Switzerland, the course of the 'basic cooker' and make her recipes real in the restaurant of her father's hotel. In 2003 concluded the master chef of cuisine and the chef Laurent Suaudeau invites her to be part of his team in the axle São Paulo – Paris. Analícia left the City of Lights after working in cuisines of buffet of big events, and with the challenge to amplify her professional limits. Being a woman and brazilian she broke paradigms of the conservative cuisines. Went to the big restaurants like Bouchon, of chef Thomas Keller (top chef of mundial gastronomy) and Budo, of the James Mc Dewwitt (top 5 french-asiatic restaurant) of USA, both in Napa Valley, California.

In Brazil she met Carla Pernambuco and other brazilian chefs with whom she made courses of improvement and got involved to the fusion cuisine with typical ingredients of our country. The contact with them stimulated the creativity of Analícia and made her rediscover flavors.

In Italy the local culinary was found out through chef Giuseppe Scuolla from La Cucina Italiana. In the USA went to the Culinary Institute of America.

In 2004, took charge of the innovator Olive & Co., a restaurant of the French net L'Occitane, installed in Bela Cintra, São Paulo. The mixture of oils and sweet was the introduction of her personal trade: textures and temperatures.

In 2005 becomes a personal chef, signing the menu of special parties. Comes to Brasilia to sign the event Brasil Brasileiro, of Centro Cultural Banco do Brasil and work to public organs. Said goodbye to 2005 signing and harmonization of wine and food to directors and producers of Hollywood that chose the carioca coast to the New Year’s Eve.

On Carnaval of 2006, she was in charge of the Aberto de Tennis in Sauípe's coast, Bahia, with support of Banco do Brasil and Koch Tavares. In June she went to Berlin, World's Cup 2006, representing Brazil, doing her titbit in the brazilian way.

Today she’s in charge of restaurants of Família Manncini (best Italian traditional canteen of São Paulo), restaurant of high Italian gastronomy Walter Manncini, Pizzaria 34 (indicated to prize Gula as the best pizzaria of São Paulo) and jazz restaurant Jeremias.

Her dishes are rigorously tested by a team and reproduced through perfection. Analícia implants a contemporary vision that can be seen in the visual content of her dishes and in the unusual mixtures that combine seasonings, temperatures and textures. Her new parade in Brazil promises season with innovation and sensations the high level palates. "I want to improve the soul of the ones that find in gastronomy a pleasure without guilt" finalizes Analícia.