Luis Vilela is an experienced pastry chef and manager with a diverse background in the culinary arts. From August 2008 to December 2014, Luis served as Corporate Pastry Chef for MSC CRUZEIROS DO BRASIL LTDA, where responsibilities included creating dessert menus and training staff in pastry and bakery across South American ships. Since December 2014, Luis has held the position of Pastry Chef and Manager at Eataly Brasil, overseeing the bakery and gelato operations. Prior experience includes roles such as Corporate Chef and Field Operations Specialist at Flavio Federico Com. Doces and Sub Chef at Peccati Gelato & Dolce. Luis is a graduate of multiple culinary institutions, including Gelato University, Vancouver Community College, Universidade Anhembi Morumbi, and Pacific Institute Art in Vancouver, specializing in gelato, pastry, hospitality, and baking.
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