Chef Miguel Sung

My name is Twana Baessa Pinto, a 24-year-old Mozambican-Portuguese cook with a passion for culinary excellence and a diverse background in the culinary arts.

Having completed my studies in Kitchen Management and Production in Lisbon, I embarked on a journey to France to immerse myself in the world of gastronomy. Despite the language barrier, I secured an internship at Domaine de la Pierre Blanche, under chef Patrick Pando where I honed my skills in mise-en-place, service, and dishwashing. The dynamic menu changes every two weeks provided me with exposure to various culinary styles, making it feel like I had experienced multiple restaurants in a short span.

My quest for learning about different cuisines led me to Miramar la Cigale in Brittany, under Chef Xavier Jegoux, where I transitioned from a commis de cuisine to a commis tournant. This experience allowed me to manage breakfast service independently, engage in mep and service across different sections, and further expand my culinary repertoire.

My gastronomic journey continued at L'Amphitryon in Lorient, where I was inspired by the exclusive, attentive, and personalized service. This experience fueled my desire to work in a high-caliber environment that prioritizes quality and craftsmanship. This Lunch at this establishment made me see cooking in a different spectrum.

In Paris, I had the privilege of working at Le Meurice, a palace that demanded excellence from its chefs. Under the mentorship of Chef Thomas Assioma and Chef Kuan Li Chen, I learned the importance of organization during mise-en-place and its profound impact on service. Exposure to Cédric Grolet's patisserie and chef Amaury Bouhours' Michelin-starred restaurant provided me with invaluable insights into both sweet and savory culinary arts.

Eager to broaden my horizons, I accepted a winter contract in Courchevel under Chef Sylvestre Wahid, a French-Pakistani culinary maestro. I embraced the role of communard/cook responsible for staff food, showcasing my creativity in menu planning and execution.

Subsequently, my culinary journey took me to Domaine de Murtoli, an enchanting establishment blending Parisian palace elegance, Blue Hill at Stone Barns charm, and Italian countryside allure. Under Chef Laurent Renard, I started as a Demi Chef de Partie de Tournant, progressing to the position of Fish Chef de Partie for the 1* La Table de la Ferme under Chef Mathieu Pacaud's right-hand sous chef Vil Weder. This period, marked by its challenges, taught me the importance of perseverance and excellence, even in understaffed situations.

I am drawn to restaurant Demo for its reputation for culinary innovation and its commitment to delivering an exceptional dining experience. My diverse experiences have equipped me with the skills needed to express my culinary prowess and give your more than a dinner but a meal and an experience. I am eager to bring my passion for gastronomy, commitment to bring you a gastronomical experience at home where you and yours guests can feel as if someone had pampered you.

Yours truly,

Miguel Sung