i. Biography
She creates authorial menus rooted in Italian tradition and creative flair.
Coming Up
Italian tradition is the anchor in Bia Freitas’ cooking, but the work reads as authored rather than fixed. Her training at Escola Superior de Propaganda e Marketing (ESPM) gave her a formal base, and the first kitchens that followed demanded range, timing, and consistency. In São Paulo, Brazil, she worked as chef at Clandestino, then moved into a run of New York, United States addresses that widened the technical frame of her practice: chef at Estela in New York, United States, chef at Cosme in New York, United States, chef at Luksus in New York, United States, chef at Chefs Club in New York, United States, and chef at Flora Bar in New York, United States. Across those rooms, Bia Freitas built a language shaped by repetition, pressure, and the discipline required to keep a plate aligned with intent. Return work brought that same structure back to Brazil. As chef de cozinha at Pasta Shihoma in Vila Madalena, São Paulo, Brazil (2021–2025), Bia Freitas carried an international pace into a local setting while staying close to the line of Italian tradition and creative flair that defines her menu work. The role points to broader kitchen responsibility, and it marked a stage where accumulated experience could be organized into a clearer point of view. She is now Executive Chef at Shan Hai Nan Yan in Fuzhou, China, extending that practice into another culinary context without losing the through-line of rigor and authorship.
Where They Are Now
At Shan Hai Nan Yan in Fuzhou, China, Bia Freitas is working from a career built across São Paulo and New York, United States, with Pasta Shihoma in Vila Madalena, São Paulo, Brazil (2021–2025) as the most recent chapter before her current post. The sequence matters here: Escola Superior de Propaganda e Marketing (ESPM), Clandestino in São Paulo, Brazil, Estela in New York, United States, Cosme in New York, United States, Luksus in New York, United States, Chefs Club in New York, United States, Flora Bar in New York, United States, and Pasta Shihoma in Vila Madalena, São Paulo, Brazil (2021–2025) describe a chef whose practice has been shaped by movement, scale, and the need to make a kitchen identity legible through service.
Career - chef — Clandestino, São Paulo, Brazil - chef — Estela, New York, United States - chef — Cosme, New York, United States - chef — Luksus, New York, United States - chef — Chefs Club, New York, United States - chef — Flora Bar, New York, United States - chef de cozinha — Pasta Shihoma, Vila Madalena, São Paulo, Brazil (2021–2025) - Executive Chef — Shan Hai Nan Yan, Fuzhou, China Education: Escola Superior de Propaganda e Marketing (ESPM)
FAQ Where did Bia Freitas train or study? Bia Freitas trained at Escola Superior de Propaganda e Marketing (ESPM). What recognition has Bia Freitas received? Melhor Trattoria (VEJA São Paulo Comer & Beber).
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