Manoella “Manu” Buffara, born into an agricultural family in the state of Paraná, brings a deep connection with nature to her dishes. Awards such as Latin America's Best Female Chef (2022) testify to her ethical and sustainable approach of local ingredients and continuous search for territorial essence.
Growing up in rural southern Brazil, Manu Buffara developed a keen appreciation for the products of the earth as a child. She initially pursued other studies, but soon decided to follow her passion for Brazilian cuisine. After attending specialty courses and working alongside professionals in restaurants of international significance, she focused on enhancing the resources of the land and the direct relationship with small producers.
In 2011 she opened the restaurant Manu, in Curitiba, distinguishing herself by her commitment to reducing waste and promoting sustainability. Collaborations with local farmers and a focus on natural processes led her to create a menu that reflects a connection to regional biodiversity. In 2022, her dedication was honored with Latin America's Best Female Chef recognition by The World's 50 Best Restaurants, solidifying her position as a benchmark in continental gastronomy.
The chef has undertaken community training initiatives, supporting urban garden projects and nutrition education. She has always emphasized giving a voice to those who make the variety of raw materials possible. Through travel and exchanges with other professionals, Buffara has deepened a philosophy based on seasonality, essential techniques and attention to detail. The success of his restaurant is also evidenced by additional gastronomic awards, while his dishes offer a constant dialogue between territory and creativity.
