i. Biography
Coming Up
The work at Shihoma in Vila Madalena, São Paulo, Brazil, is where Bia Limoni built the discipline that reads as rhythm in service: precise timing, repeatable execution, and confidence earned by doing the same job well, day after day. That role, held until 2025, gave the kitchen a steady hand rather than a loud signature, with consistency carrying more weight than display. The years at Shihoma in Vila Madalena, São Paulo, Brazil, also set the terms for what came next. Service pressure, the need for exactness, and the habit of making each detail count shaped Bia Limoni’s working method, leaving a practical base that remained visible after 2025. The chapter closed, but the standards it established stayed in place. At Sel et Poivre, Bia Limoni brings that same measured approach into a new room. The move to chef of Sel et Poivre suggests continuity in practice as much as a change of address: the same standards, now applied in Brunehaut, Hainaut, Belgium, with the calm of experience behind them.
Where They Are Now
At Sel et Poivre, the craft is carried by composure: the ability to stay clear at the pass, keep pace under pressure, and hold the line on consistency. Bia Limoni’s current role reads as an extension of the discipline formed at Shihoma in Vila Madalena, São Paulo, Brazil, where timing and exactness became part of the working method. The result is quiet confidence, not because the work is simple, but because the repetition has been earned.
Profile updated July 2026
FAQ
Asked of Bia
What is Bia Limoni's current role?
As of 2026, Bia Limoni is Chef.
Where did Bia Limoni work before?
Bia Limoni's earlier career included Shihoma.
