A pastry chef specialized in French haute cuisine, Paulo Rocha has been working in the culinary world for 20 years. He currently manages the pastry shop of Erick Jacquin's restaurant group in São Paulo, which includes Président, Lvtetia, Ça-Vá Bistrô, Ça-Vá Café, Steak Bife do Jacquin, and Jojô Delivery. He spent years perfecting his techniques to achieve the results that ultimately led him to his current position. His desserts have been evaluated and praised by chefs such as Alex Atala, Emmanuel Bassoleil, Carole Crema, Felipe Bronze, Luccas Corazza, among others. On his path, he learned to work as a team, to manage professionals, to create his own recipes and to teach them to other people. He tries to pass all his knowledge through his Instagram profile, showing people that, despite the difficulties, it's possible to grow and persevere in the culinary arts, like he did. "The secret of haute cuisine is understanding the techniques. I learned them, and now I teach them."