Brazil-born, Paris-trained Mariana Campos D’ Almeida is a chef forged from two culinary worlds that couldn’t be worlds apart. One she calls home and underpins a thriving and ethnically diverse culinary scene at the cusp of a gastronomic explosion, and the other a bastion of tradition and heritage where her culinary foundations lie. Having worked as a chef in both Brazil and Paris since graduating from the prestigious Institut Paul Bocuse in Lyon, France, the nomadic chef now finds herself in Asia for her next challenge – to breathe new life into Singapore’s foremost gluten-free bistro The Butcher’s Wife.
With a background in wild fermentation that sees her experiment with all manner of funk—creating her own kefir, kombucha, yogurt and cheese from scratch—Mariana’s approach to cooking is one that is skewed towards sustainability in its most natural, zero-waste form. At The Butcher’s Wife, she combines her foundation rooted in classic French “haute cuisine” traditions with modern day alchemy to create fresh flavours and new-fangled combinations out of locally sourced produce that would excite any palate, favouring the simplicity of a good product and letting nature (with a few good nudges) take its course. What’s presented on every plate is an innovative dish that is rich in nutrients, full of flavours; unbelievably delicious yet 100 per cent gluten free.