Born and raised in Rio de Janeiro, Chef Camila started her culinary journey in her mom's kitchen, where she baked her first cake and fell in love with sharing her creations with others.
Chef Camila attended culinary school in Brazil before furthering her pastry education at Le Cordon Bleu in Ottawa, Canada. With her formal training complete, she returned to Brazil where she worked under pastry chef Fabrice Lenud, the former pastry chef at Dalloyau and Paul Bocouse, at Patisserie Dulce France.
Missing Canada, she moved to Montreal in 2013, where she joined the Relais & Château’s Europea’s team as Pastry Chef de Partie. In 2015, Chef Camilia had the opportunity to work at Maison Christian Faure (MOF - Meilleur Ouvrier de France) and shortly afterwards became the head pastry chef instructor for the group's pastry school.
At the end of 2018, she joined Ryu Group as Executive Pastry Chef, where she created, developed and managed the production for seven different venues, each with its own unique style.
In 2021, Chef Camila moved out west to Vancouver, where she now lives with her cat, Laloue. She loves working with ice cream, cakes, cookies and viennoiseries. Her favorite pastry chef is Christina Tossi of Milk Bar. In her free time, you can find her tracking down the most interesting and unique ice cream flavors the city has to offer!