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About
Chef Fred Barros, graduated in Pâtisserie at Le Cordon Bleu Paris, with a refresher course in Chocolates and Entremets at École Lenôtre in France, graduated in Gastronomy at SENAC-PE and Master-baker at Levain Escola de Baking, led by Rogério Shimura.
Professor of French Pâtisserie and Sugar Sciences and Techniques in the Postgraduate Course in Confectionery at SENAC/PE Faculty, he was professor of Confectionery and Bakery at IGA Recife, worked at the Hotel Plaza Ahténée, one of the most sophisticated and important palaces in Paris , joining Executive Chef Angelo Musa's Pâtisserie team (World Cup Pâtisserie champion in 2003 and Meilleur Ouvrier de France in 2007).
He worked for over 30 years as the main executive in the Information Technology area in large national and multinational companies, such as Banco Itaú, IBM, Walmart, Zurich Seguros, Grupo Moura, among others, always leading processes of technological innovation and transformation digital.
He was a professor at Universidade Bandeirantes in the Information Technology courses in São Paulo and also has in his curriculum an MBA in Business and Strategic Management from PUC do Paraná, specialization course in People and Business Management from Fundação Dom Cabral, Management Training course by Fundação Getúlio Vargas in São Paulo and Total Quality by Fundação Christiano Ottoni in Belo Horizonte. In addition to his curriculum, he has a Bachelor's Degree in Computer Science from Universidade Paulista and a Postgraduate Degree in Systems Analysis and Projects from the same university.