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A Brazilian born professional chef, world traveller, dilettante photographer and blogger currently based in cozy southern Germany.
After attending a CIA Culinary Arts program in New York, I started to work with some of the most talented and cool chefs of my generation. 


Get to know more about Chef Connie

Work History

Oct 2015Nov 2015

Interim Main Galley Senior Sous Chef

Chrystal Cruises - Conde Nast Best Cruise Line in the World for the past 23 years.

    Assuming full responsibility for the entire Hot Galley operation including food preparation for the Dining Room, Lido Café, Room Service and various Buffets throughout the ship as well as controlling of all costs for the Hot Galley. 

      Taking active part in the actual food preparation and to ensure that products are consistently prepared according to the highest possible standards. 

        Managing the Hot Galley Staff and to ensure that Galley equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times. 

          Establishing regular work schedules, section plans and rotations for the Hot Galley Staff in conjunction with the other Sr. Sous Chef Hot Galley, Chef de Cuisine Main Galley and the Executive Chef. 

          Ensuring that a six star service is provided at all times and to deal with Guests complaints and comments in an efficient and timely manner.

          Feb 2014Present

          Culinary consultant, online culinary content writer and blogger.

          Free lancer blogger

          Providing high-quality culinary online content, going one step further in analyzing the educational process, labor law issues, daily routine challenges, career strategies and technical culinary content, targeting not only culinary professionals but also the hospitality industry as a whole.

          Jul 2012Jan 2014

          Interim Executive Chef

          Independent Interim Culinary Consultant

          Assessment of the client needs(based on realistic expectations and possible outcomes) against the scope of the interim manager's contribution. A first diagnosis is performed in order to access the current situation in order to understand it, how it came about, what are the culinary and business requirements. We ensure that objectives have been met and that the client is satisfied. We focused on the success of the assignment and not simply the length of the tenure, which means that this stage can be carried our professionally and objectively.

          Aug 2011Jan 2012

          Executive Chef

          Al Barari Firm Management LLC

          Executive Chef Development and implementation of a new organic culinary dining concept, based on a Menu Matrix(guest can make their own choices regarding ingredients combinations). Hot and cold Kitchens, Pastry and bakery operations. Team selection and induction training. Culinary business strategies and food costs analyses. Analyses and correction actions regarding physical installations and equipments. Visual culinary concept and media integrations. HACCP and Food handlers implementations and trainings. Manual and Guidelines development, implementation and handover. Directory with all the recipes and pictures book.

          Jun 2010Dec 2010

          Executive Sous Chef

          Oceania Cruises

          Executive Sous Chef My role aboard of MS Insignia was to ensure that the high culinary standards implemented under the legendary and iconic Master Chef Jacques Pépin-Executive Culinary Director. The daily operation involved the supervision of the many outlets around the ship, special events such as Gala Buffets and Culinary shows. I had under my direct supervision a team of around 40 Chefs in from different competencies." Nothing need be ever rushed or produced en masse. Menus artfully reflect the regions where our ships sail, enhancing the experience, adding authenticity and ensuring tremendous variety." This reflects Oceania commitment with high culinary standards since the food was prepare only when requested.

          Sep 2007Jan 2010

          Chef de Cuisine of La Parrilla

          Jumeirah Hotels and Resorts

          Chef de Cuisine of I was fully responsible for the daily outlet operations, menu design, kitchen and Team management. My daily duties key duties included: Developing and implement new menus that were focused on Steaks and Latin American culture, but with a modern and fresh accents. Supporting the La Parrilla and other outlets Culinary teams.

          Jan 2003Sep 2007

          Chef de Cuisine Specialty - Michel Roux

          Celebrity Cruises

          As Chef de Cuisine Specialty at Celebrity Cruises, under the supervision of Three Star Michelin - Master Chef Michel Roux, I was fully in charge of the daily kitchen operations of the Specialty Restaurant at the assign ship at the moment:
          The Olympic - Celebrity Millennium
          Murano - Celebrity Century
          Ocean Liners - Celebrity Constellation
          The Normandie - Celebrity Summit
          I was trained at The Waterside Inn - Bray, under the personal supervision of Monsieur Michel Roux. Doing so, I was not only able to understand, follow and implement new Roux menus, but also to trim and ensure that his guidelines and philosophy were followed.
          I started at Celebrity as Sous Chef, but in a fast pace, I reach higher level through hard work and total dedication. This was at one point recognised by Corporate Chef Christophe LeCras that not only incentive about my talent but also opened the opportunity for me to become a Specialty Chef with Three Star Michelin training.
          The idea was to give a real taste of Three Star Michelin dining experience on board the vessels.
          Each one of the dining rooms had their one atmosphere and decor.
          This time was one of the most fascinating and rich of my whole career.

          Jun 2001Jan 2003

          Chef de Partie

          Grand Hyatt Sao Paulo

          At this time, I had the unique experience into what its takes to open a brand new World Class 5 Stars Hotel, and not less a new French Cuisine Restaurant "Eau". At Eau I worked under the supervision of the french Chef Pascal Valero. He came to Brazil just out from a tenure with Alain Ducasse in Monaco.
          Working with Chef Pascal gave me the first real taste of not only what means to be a professional Chef, but taught me to face it as a religion where only dedication and total commitment pays off.
          I also spend some time at Banquets, learning the daily operation and how to manage a large team and production.

          Nov 2000May 2001

          Specialty Brazilian Chef

          Royal Caribbean Cruises, Ltd

          Specialty Brazilian Chef This was my first experience on board a 3000 passengers capacity floating Hotel. I was approached by a Culinary Headhunter, and offered to help to implement not only the logistics for supply chain, since this was the first time that Royal Caribbean operates in Brazil; but also to create and supervise the authenticity of the Brazilian Menu served on board. Royal Caribbean went the extra mile to be sure that all the requirements regarding products were sourced and as result, we were able to offer not only a delicious but also a new level of experience either for Brazilians or foreigners guests on board.

          Nov 1999Oct 2000

          Sous Chef

          Carlota Restaurants

          One of my first jobs after finishing Culinary School. Carlota was, at the time, making hiOne of my first jobs after finishing Culinary School. Carlota was, at the time, making history in Sao Paulo. With reviews from NYTimes to places to see in Conde Nast Traveller, Carlota was the place to be in South America. Carla Pernambuco spent some time in New York with Alain Passard and Jean Georges learning Fusion Cuisine and the New Yorker lifestyle.
          I don't need to stress the fact that I was learning from the best by symbiosis. We were a highly motivated, young team that was hungry to learn and excel. I learned a lot and contributed a lot.



          Food, Beverage and Restaurant Management

          Cornell University

          This course demonstrates that, by manipulating meal duration and price, restaurant managers can maximize revenue using the restaurant revenue management approach. Learn the key concepts of revenue management, and find out how others have implemented this approach successfully, increasing revenue from two to five percent.

          May 2006Jun 2006

          Culinary Arts/Chef Training

          The Waterside Inn - Three Star Michelin Training

          Specialty Restaurant Training Program comprehends the mastering of all the basics and advanced culinary techniques that will allow the Chef the Cuisine to understand, implement, monitor and delivery a real taste of the Michel Roux gastronomic philosophy.
          During this period, I learned not only how to perfectly cool each one of the menu items, but also I worked at the main kitchen at The Waterside Inn.
          I have the pleasure to work very close with all the Chefs and in all the stations; from checking the daily ingredients delivery to helping to prepare the basis; from learning how to do the perfect soufflé to understanding the table settings.
          It was an extraordinary journey that consolidate my culinary skills and opened new horizons for me as a true professional cook.


          Culinary Arts

          Culinary Institute of America and Senac Aguas de Sao Pedro

          Culinary Arts  
          Developing a command of both classic and contemporary culinary methods and techniques in the Unique series of hands-on classes—starting the very first week.
          Understanding the many global cuisines that drive today’s industry.
          Basic baking, nutrition, menu development, food safety, writing, communication, and cost control.
          15-week externship at one of more than 1,200 food industry employers.
          Courses in management, communication, and finance.


          Maheesha 'M' Ratnayake - Director of Food and Beverage at Nobu Hospitality

          Chef “Connie” is a world class culinarian with a management style that breathes professionalism, charisma and success. We worked on a project to open a ground breaking concept that introduced new industry leading operating models in a market that is arguably the most demanding in the world. 

          Her attitude and personality is infectious. He persona and skill level commands respect without her even trying. There will come a day where she and I will collaborate once more and I hope that will be soon. 
          She is not just a chef, she is a leader in a new world of culinary design, innovation and flair.

          July 9, 2014, Maheesha 'M' managed Connie at Al Barari Firm Management LLC

          Jeremiah Gichia - Pastry Chef at JEAN-GEORGES DUBAI

          Chef Connie is such a great mentor, an icon that I and many other up coming young chefs get inspirations from. I had the pleasure to work under her unique and exceptional leadership skills at The Farm. 
          My role at The Farm was made effortless due to the fact that Chef Connie had already created a professional environment. 
          She was strongly dedicated into developing culinary skills of the kitchen brigade. 
          It would be of such a great honor to be part of her culinary team again.

          July 9, 2014, Jeremiah reported to Connie at Al Barari Firm Management LLC

          Andre John - General Manager - Food & Beverage at Dubai Sports City

          through her open and positive attitude, she managed to uplift the spirit of her team. With her extensive experience and collected working knowledge, she always deliver professional services with the highest possible results. Her personal and professional flair combined with her ability to manage a multicultural team of people was guarantee for her team to succeed.

          August 18, 2014, Andre managed Connie at Jumeirah Group / Jumeirah Hotels & Resorts

          bilal zitawi - Back Of House Manager

          "I worked together with Chef Conceicao in Jumeirah Beach Hotel. She is a great Chef with deep knowledge of the Culinary Arts and a good colleague to work with. She is a great leader in the work place." 

          July 16, 2014, bilal worked directly with Connie at Celebrity Cruises, Inc.



          English - Native or bilingual proficiency

          Portuguese - Native

          Deutsch - Advanced

          Spanish and French - Intermediate

          Honors and Awards

          Timeout Dubai Best Latin American Restaurant 2009Timeout Dubai Magazine January 2010