Caroline Giandália

head chef at Gruta

LISBON, PORTUGAL

I'm Caroline Giandália, head chef at the Gruta restaurant in Porto, the city I chose to live in six years ago. Before that, I lived my whole life in Rio de Janeiro, the city of my heart, where my passion for eating and cooking was born. I grew up in a house where food was a daily language. My mother, a skilled baker, insisted that there was always cake and coffee: sometimes more elaborate recipes, other times just a simple "cake." It was there that I learned that cooking is, above all, about caring. I began my culinary training at the Alain Ducasse course, but it was in the intense rhythm of professional kitchens, in the heat of the stove, under the pressure of timers, that I became a true cook. In Portugal, I experienced different realities: from traditional taverns serving gizzards and pork stew to Michelin-starred kitchens. Each of these experiences left marks and lessons that have led me to where I am today. In my kitchen, I seek to elegantly and sensitively combine the techniques and products of Portuguese and Brazilian gastronomy. I value local ingredients, close contact with producers and suppliers, and the creation of an original, honest, and vibrant cuisine. I believe that food is a cultural expression and one of the most powerful ways to create connections between people.