Cooking Class: Craft a Brazilian Feast
Dive into the flavors of Brazilian cuisine in this immersive cooking class led by Chef Paulo.
Chef Paulo will teach you traditional Brazilian culinary techniques to craft a pão de queijo, a warm cheese bread made with tapioca starch. Simmer shrimp and salmon in creamy coconut milk for a rich fish stew known as seafood moqueca. Make a side of collard greens seasoned with garlic and onion to eat alongside your stew. Finally, finish your feast with a decadent dessert of brigadeiro. Sweet, Brazilian truffles made with chocolate and condensed milk and covered with coconut flakes will be the perfect way to end your vibrant feast. Book your cooking class today!
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Pão de Queijo
Brazilian cheese bread
With tapioca starch and cheese
Seafood Moqueca
Brazilian fish stew
With shrimp, salmon and coconut milk
Collard Greens
With garlic and onion
Brigadeiro
Brazilian chocolate truffles
With chocolate, condensed milk and coconut flakes
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsDate Night, Fun, Latin, Chocolate Making, Pescatarian, Special Occasion
Outside Reviews for Chef Paulo
Nathalie
28 Dec 2025
Chef Paulo has excellent expertise in tropical Brazilian cuisine and a world of experience in other gastronomies, having lived in Australia and San Diego. In all those places, he accumulated 15 years of experience and excelled at honing his skills and is always excited to share his craft with new and repeat guests.
Event location: San Diego
Chef travels to your location
With over 15 years of experience in the culinary world, Chef Paulo combines creativity with strong team leadership and exceptional kitchen organization. His background spans roles as an executive sous chef, restaurant manager, bartender and general manager, giving him a well-rounded perspective on hospitality. Fluent in English and Portuguese and conversational in Spanish, he brings a global influence to his cooking, blending flavors, aromas and textures inspired by his time in Brazil, Australia, Tucson and San Diego.
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