Chef Joao Pinto

Joao has started his professional cooking journey in a different way that most of the chefs. After he finished his nutrition degree, he realised that learning specific diets and cooking methods was what he liked the most during the four years he spent in the uni.

Joao then launch himself in kitchen world and started travelling around to see, try and learn everything he could about food and ingredients. He spent one year working in small restaurants in northern Italy, searching the essences of the Italian cuisine.

In the US he had the opportunity to work and see much bigger operations working at Harrahs cassino central kitchen.

It was in 2015 when Joao made his way to Australia and decided to call it home. Since then he worked in great restaurants such as Pendolino, bells at killcare and pretty beach house. Lately launching his new adventure as private chef leading the aroma catering.