Joaquim Cabrita

I'm passionate with the wonders of nature and I see it as very noble work….

Nature=Function

I have done my chef formation in the “haute Ecole Hotelliere de Lausanne” and I have worked in many countries in Europe, my last job was at “Middleton's steak house” as junior sous chef..but I always was passionated with nature and farming, I have grown up in the country side I'm small farm and I love it… I would be happy to work in that sector again…

Chef at haut Ecole Hotelliere de Lausanne