i. Biography
Luana Sabino is chef at Metzi in São Paulo, a role that sits on top of training, service discipline, and a clear line of technique carried from one kitchen to the next.
The Path
Training at University Anhembi Morumbi gave Sabino the base that shows up in the practical parts of the work: timing, texture, balance, and restraint. The progression into professional service, including a role as chef at Cosme in New York, NY, sharpened that base under the pace of a closely watched food city, where a kitchen voice has to hold up beyond its home room. In 2020, she became chef at Metzi in Pinheiros, São Paulo, Brazil, carrying that accumulated experience into a new setting.
The Work Today
At Metzi in São Paulo, Sabino’s work is centered on clarity and intention. The cooking is described through composition rather than excess, with plates shaped by freshness, contrast, and a controlled hand. That approach gives the food a directness that comes from technique, while leaving room for memory to sit inside the dish without crowding it.
Career - chef — Cosme, New York, NY - chef — Metzi, Pinheiros, São Paulo, Brazil (from 2020) Education: University Anhembi Morumbi
Signature
Sabino’s signature dishes include Salsa Cruda Verde, Tamal with bottarga and cheese foam, and duck confit Tetela with baru. Read together, they point to a kitchen working with vivid ingredients, layered textures, and a measured play between familiarity and surprise. Salsa Cruda Verde suggests brightness; Tamal with bottarga and cheese foam combines richness and lift; duck confit Tetela with baru shows a palate that is composed without being closed off. The thread running through them is attention to detail, but also attention to eating as a pleasure, not a lecture.
FAQ Where did Luana Sabino train or study? Luana Sabino trained at University Anhembi Morumbi. What recognition has Luana Sabino received? Forbes Under 30 (2022).
Explore
In the same rooms
