Paula Pezo
Pastry Chef
Portfolio
About
Originally from Brazil, Paula began her career in pastry in 2011 in France, at the École Nationale Supérieure de la Pâtisserie, a member from the internationally renowned Ducasse Centre of Education. After graduation, she was a stagiaire at the Maison Sebastien Bouillet, in Lyon before returning to Brazil where she worked at Michelin starred restaurants lead by Jefferson Rueda and Alberto Landgraf.
After that experience, she travelled to Australia, where she had the chance to work at the hatted Attica and Royal Mail Hotel before settling in Sydney, becoming the head pastry chef at Balcon by Tapavino.
In 2020, she returned home and lead the pastry section at Lasai Restaurante, in Rio de Janeiro, an institution with accolades such as One Michelin star and the 85thposition at San Pellegrino’s 50 best restaurants in the world.
Experience
March 2021 - March 2022
Head Pastry Chef, Lasai Restaurante
Created a rotating and seasonal dessert menu according to produce availability, Handled all aspects of the daily pastry production.
Rio de Janeiro - RJ - Brazil
September 2016 - March 2020
Head Pastry Chef, Balcón by Tapavino
Directed and oversaw the pastry and baking functions of the kitchen, including menu development, inventory and purchasing of supplies.
Sydney - NSW - Australia
May 2015 - January 2016
Pastry Chef, Royal Mail Hotel
Created unique and seasonable items, utilizing produce from Australia's largest working restaurant kitchen garden.
Dunkeld – VIC - Australia
March - April 2015
Stagiaire, Attica Restaurant
Assisted on the daily production and service. Part of the team harvesting the kitchen garden.
Melbourne – VIC - Australia
January 2014 - July 2014
Pastry Chef, Epice Restaurante
Under chef Alberto Landgraf worked on the menu development and standardisation of plated desserts.
São Paulo – SP - Brazil
July - November 2013
Pastry Cook, Attimo Restaurante
Performed baking activities led by Head Pastry Chef Saiko Izawa, Latin America’s Best Pastry Chef Award 2.017 (San Pellegrino’s 50 best).
São Paulo – SP - Brazil
January 2013 - June 2013
Pastry Chef, Jellybread
Responsible for the production of macarons, choux pastries and meringues. under Gustavo Sáez, Latin America’s Best Pastry Chef Award 2.016 (San Pellegrino’s 50 best).
São Paulo – SP - Brazil
February - March 2012
Stagiaire, Maison Eric Kayser
Prepared quality baked goods like pastries, breads, chocolate, pies, and special occasion desserts. Assisted with daily organization of the pastry display counter.
Lyon – Rhône Alpes - France
September 2012 - January 2013
Stagiaire, Maison Sebastien Bouillet
Prepared an assortment of chocolate barks, truffles and other hand dipped and moulded chocolates. Part of the staff responsible to produce 45000 weekly macarons.
Lyon - Rhône Alpes - France
Educational History
2011
French Pastry arts Diploma
ECOLE DUCASSE
YSSINGEAUX - HAUTE LOIRE – FRANCE
2010
Pastry Chef Certificate
SENAI-SP
São Paulo - Brazil
2008
Bachelor Degree in Film
UNIVERSIDADE DE SÃO PAULO
São Paulo - SP
Other Skills
Portuguese, English and Spanish Fluency
Advanced
French Fluency
Intermediary
Chocolate Expertise
Callebaut Chocolate Academy
Chocolate Technology
Callebaut Chocolate Academy
Entremets
Workshop by Bruno Montcoudiol (MOF)
2011
Viennoiserie
Workshop by Damien Baccon
2011
Barista Course
Cafe Octavio
2010
Knowledge in Drawing, Watercolours and Colour Theory
