Manu Buffara

The Climb

Service, study, and repetition shaped Manu Buffara before the restaurant did. Her early work moved from front of house to formal training to kitchens abroad, and each step added a usable layer: how to read a room as a waitress at hotel in United States, how to build technique as a student at culinary school in Piemonte, Italy, how to work under pressure as a cook at Da Vittorio in Bergamo outskirts, Italy, and how to hold precision inside intensity as a cook at Noma in Copenhagen, Denmark. The path is not framed by shortcuts or theatrics; it is a career built by accumulation, then returned home in the form of an owner and executive chef role that has also extended to service as fixed juror of Basque Culinary Center (2019–present).

Today

Since 2011, the work at Manu has been defined by ownership and executive responsibility in Curitiba. When the role is stated more simply as chef and owner in 2021, the reduction does not change the point: the kitchen and the house sit under the same discipline, with daily decisions tied to what the restaurant can produce and protect. Place is not treated as backdrop in this work. It is part of the method, and Manu Buffara has described it through family, geography, and memory: “It’s super important. I grew up in the countryside; my grandparents from my mom’s side came to the South coastal area of Brazil from Lebanon, during the first World War, so we really have that connection with the sea and with nature.”

Career - owner and executive chef — Manu, Curitiba, Brazil (2011–present) - fixed juror — Basque Culinary Center (2019–present) - waitress — United States - student — culinary school, Piemonte, Italy - cook — Da Vittorio, Bergamo outskirts, Italy - cook — Noma, Copenhagen, Denmark

Signature

Manu's signature dishes include Metamorphose tasting menu, Fresh in the Garden, and Chocolate and olives. Read together, they point to a kitchen that works through change, freshness, and contrast, with sweet and savory held in close conversation rather than kept apart.

In Their Words “I opened Manu 12 years ago and I started working and looking around for producers and products to help me understand the history of my state and of South Brazil in general.” “It’s about an understanding of the ingredients, and how the chef can transform them. That’s our job. It’s our job to create a sensory experience.”

Recognition

Manu's honors include The Best Chef Awards worldwide ranking number 21, Latin America's Best Female Chef (2022), and Miele One To Watch Award. The list places Manu Buffara on a wider circuit of recognition, while the work itself remains tied to Curitiba and to the practical study of producers, products, and regional history.

FAQ What is Manu Buffara's current role? As of 2026, Manu Buffara is owner and Executive Chef. Where did Manu Buffara work before? Manu Buffara's earlier career included culinary school and Da Vittorio.