Mauro Sierro’s Sea Breeze recipe is an inspiration

Femina asked them to prepare their best summer recipe. The fifth candidate to come up against our jury is Mauro Sierro.

Mauro was born twenty three years ago in the town of São José do Rio Pardo, a municipality in the state of São Paulo in Brazil. He attributes his love for cooking to growing up in a family environment active in the food sector. His introduction to the culinary arts and gastronomy began in 2009 when he enrolled in the food technology program at the University of Senac, in Brazil. After graduating, internships in Brazil and Spain’s luxury hotels convinced Mauro he wanted to pursue his dream of becoming a world class Chef. With this goal in mind, he knew the best place to turn his dream into reality would be in Switzerland at the César Ritz Culinary Arts Academy in the Bouveret. The college nestled on the Valais side of Lake Geneva, is known around the world for its reputation of excellence in teaching the art, technique and practice of gastronomical cooking.

Accustomed to both fine dining and competition Mauro enjoys challenge and aspires to being the best and has recently completed an intensive six month internship in the kitchen of Didier de Courten, the famous chef from the Terminus Hotel in the Valais (19 points in the Gault&Millau guide), with flying colors.

His future? Mauro has graduated and is heading back to Brazil with his diploma in hand to sharpen his many talents. This ambitious young man wants to be recognized for his culinary and creative abilities and plans on playing a major role in the world of gastronomical cooking.