• Glatt Kosher Le Mehadrin
• Chalav Israel
• Without Kitnyot
• Matza Shmura

MEET OUR CHEFS

CHEF SALOMÃO HAIFAZ  / Berô eventos
Salomon Bero graduated Master Chef from Senac Grand Hotel, in the city of Campos do Jordao. Owner of meat and dairy restaurants in the prime area Jardins located in São Paulo Brasil, And With an extensive resume as Head Chef with participation in national and international activities, such as Gastronomic Festivals Kasher in five star hotels, located in Sao Paulo Great Hotel Senac Campos do Jordao, Grand Hotel Senac São Pedro and Blue Montain. In Rio de Janeiro, the Club Med Creek, Blue Tree Park Angra Melia Angra, achieving total success in these respective events.

Chef Bero began his culinary experience in Jewish schools. In "College Yavneh" he managed the kitchen and its logistics for 10 years, from 1992 to 2001. In addition, he developed a point of sale to the public by creating an alternative income for the school.
He has taught cooking classes and has consulted numerous Yeshivot and Jewish schools. In São Paulo, the Yeshiva of Cotia, Magen Avraham, Yeshiva Lubavitch Synagogue Beit Hassofer. And in Rio de Janeiro- Yeshiva of Petropolis, College TTH Bar-Ilan, cafeteria and restaurant, and both divisions of Liessin College.
He Administered for five years as the butcher Kosher Express Current Livenn and held the International Maccabiah Games, in 2011/12 almost 2,000 daily meals .

He managed Beit Yaacov School, for 15 years, and the Renascença School since 2006 (10 years), in the canteens: meat and dairy, and cafeteria.

With his vast experience in Kosher cuisine, 26 years, he was a pioneer in development and distribution of kosher food in Brazil such as: Kosher Pizza delivery Alameda Franca ,in 1996, Importing "Tnuva" btand cheese, 1997 ,Opening the first canteen pizzeria on Padre João Manoel st. 1997, in 1997, Kosher meat caster in Brazil, 1999 - on Yavneh college (250 people), The first kosher Gourmet restaurant, with the creation of special cuts of meat
The first to perform Kosher Festivals Gastronomic in hotels, from the year 2000 until today, the Jewish holiday of Passover, Sukkot, including holidays, etc.

CHEF PATRICK FERRY  / Hotel Jequimar
The beginning of Ferry's career was as a confectioner in the northeast region of France, and due to that background, he has always given special attention to the presentation of each and every dish. After some time, the chef left Paris and worked in the luxurious hotel Sofitel in Saudi Arabia, United Arab Emirates, Ivory Coast and Moscow.

The chef has won IMPORTANT TITLES, such as the "Chevalier in French Gastronomy" received from the French Government, and silver medals in the "Saudi Food 1973" IN the CATEGORIES of Wedding cakes and chocolate.

The chef arrived in Brazil in 1997, invited by the Sofitel Hotels, and since then has created his own culinary masterpieces, that unite the gastronomic tradition of his country of origin with that of the other countries Where he has passed through, incorporating typical Ingredients to the national cuisine. As head of the Sofitel São Paulo Ibirapuera, he has won the Taste Award to OESP as the second best creative cuisine of São Paulo, and the runner-up prize for the best Restaurant Hotels, By Gula Magazine, with Restaurant P. Verger.