Chef Danilo: I received both official and intensely private training. Although I studied culinary arts, my most valuable education came from practical experience and mentors like Gustavo Torres, who helped me develop not just my culinary abilities but also my soul as a chef. Learning the fundamentals of service in small kitchens, I developed gradually one plate, one error, and one lesson at a time.
Q.) What would you say about your cooking style?
Chef Danilo: I have a soulful style. Firmly rooted in authenticity. I combine the subtleties of French technique, the essence of Portuguese tradition, and the complexity of Moroccan and Indian spices. My food tells stories and is more than just a meal. My goal is to prepare meals that have a profound impact on people.
Q.) Do the ingredients matter as much as the chef’s ability to create a delicious dish?
Chef Danilo: Indeed. A chef’s skill is based on how well they treat their food. Carefully cultivated tomatoes are more magical than any method. However, poetry is created when a talented cook and a lovely ingredient come together.
Q.) What does “healthy cooking” and “healthy food” mean to you?
Chef Danilo: Healthy food is more than just calories. It all comes down to intention. It is food that is respectfully cultivated, prepared, and presented. I define healthy cooking as respecting the earth’s and the body’s natural rhythm, utilizing entire, in-season ingredients, and avoiding needless industrial meddling.
Q.) Could you share a recipe or cooking method that people frequently ask you about?
Chef Danilo: People frequently inquire about my Lamb Tagine with Moroccan spices. It is slow-cooked with apricots, cinnamon, cumin, and preserved lemon. The secret? Having patience. Allowing the flavors to meld for several hours. It’s a journey rather than just a meal. I serve it with a slice of Marrakech.
Q.) Do you have a signature dish or one that you most like cooking?
Chef Danilo: One of my signature recipes is saffron seafood Moqueca, a combination of Brazilian heritage with North African and Portuguese influences. It has a simple foundation yet layers of depth. Cooking it makes me think of home, the ocean, and the stories that transcend cultural boundaries.
Q.) Do you specialize in any particular kind of food? What first inspired you to prepare that kind of cuisine? Could you tell us a story about that?
Chef Danilo: Portuguese, French, Indian, and Moroccan cuisines are my areas of expertise. I was inspired by my travels and the people I encountered, including street vendors who gave me a plate of memories, immigrants who offered their recipes, and grandparents who showed me spices. In Fez, I once studied how to balance Ras el hanout for three days with an old cook. He said, “Don’t taste with your tongue — taste with your soul.” For me, that was the turning point.
Q.) Any advice for the upcoming chefs?
Chef Danilo: Be truthful when cooking. Don’t chase fame — chase flavor. Respect your team, your ingredients, and your intuition. The world doesn’t need any more celebrity chefs. It needs more passionate chefs. Remember, food is life. Cook as if it matters — because it does.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
