Patrícia Rosa, a lawyer from Goiás, who discovered the right to freedom in gastronomy. Passionate about cooking since childhood, it was after the birth of her second daughter, in 2016, that she decided to give wings to this love and invested in her dream, traveling to Italy and France, where she studied at the renowned Apicius International school of Hospitality, in Firenze, and Ferrandi l'école Française de gastronomie, in Paris, stopped professionalizing, having returned to Europe even more often for short courses and immersions in gastronomy.
After these courses, the chef started her first gastronomic project, called Menu Rosa, a relaxed cooking class, where diners learn and taste or just taste the creations developed for each dinner, in a decorated environment, with the aim of transforming the experience into a fine dining, not just a cooking class. From her menus, Patricia began to serve as a personal chef in private events.
She also worked as an intern at the Miam Miam Restaurant, owned by chef Roberta Ciasca, who has a strong French influence in her training, and at one of the ventures of Portuguese chef José Avillez, Bairro do Avillez, where the chef was also able to immerse herself in Iberian cuisine, one of her passions. Chef Patricia also serves exclusive menus at one of the biggest delis in Rio, Delly Gil, in Leblon, having set up and performed several tastings there with high-end producers such as Esporão, Caviar Giaveri, Savitar Tartufi, among others.
After these experiences, the chef started a new, very intimate and up-to-date project, which she called “Na Varanda da Chef”, receiving six people on the balcony of her own apartment in Botafogo for an authorial and seasonal menu, where she exercises no only the culinary art, but also his innate talent, hospitality, serving couples, groups of friends and also closed groups of brands ´ such as Adcos, La Roche-Posay and Eucerin.
Graduated in economist with a master's degree from UFRJ, extensive academic experience in consumer behavior analysis; Awarded with a Faperj scholarship as best student in the master's degree at UFRJ in 2007 and master's dissertation nominated for the BNDES award. He also won a scholarship from the important American institution Fulbright, to develop doctoral studies in New York. However, the desire to live business in the real world made her give up and seek experiences in companies in the country.
With an incorrigible entrepreneurial spirit, he has a background as COO of Blumar, the country's largest inbound tourism company, where he gained the know-how to start his own flights. Founder and partner of Amélie, a chain with 4 restaurant units in RJ, in full expansion and formatted for franchises. His curiosity in the broad understanding of the customer, with a focus on bringing the best possible experience, drives his principles at Amélie.
Sharp palate and love for the world of wines make the search for novelties a constant goal, involving field research in Brazil and in the main cosmopolitan capitals of the world. With this background and will, Sálua developed the new Juliette business, combining flavor, charm, modernity and welcoming in a differentiated “packaging”, adding what the restauratrice found most interesting in its forays around the world.
C lara D aitelcvaig
With a bachelor's degree in marketing, she began her professional life in the hotel business, which provided her with a vast experience in excellent service, hospitality, events and gastronomy. However, her gastronomy baggage did not only come from the hotel industry, it is also present in her blood, as Clara is the granddaughter of her maternal, Catholic, Italian grandmother from Rome, and her paternal, Jewish, Russian grandmother from Odessa, both restaurantrices. Growing up amidst this confluence of flavors, aromas and traditions created a great interest in her in the area. Founder of the company Nove Eventos, Clara has been working in the management of convention centers and catering for over 17 years. Its buffet has attended numerous events and major international shows. Clara is an easy figure on the backstage of every major production that takes place in Rio and knows the needs of great artists, as she is the one who supplies all the dressing rooms.
Having lived in England, she facilitated communication with international producers and was recently invited to accompany Cirque du Solei's show Ovo's Latin America tour, as a catering implementation consultant. Clara is also the creator, along with her husband, Reginaldo, of a successful product, Régis Brownie. And, when invited to be part of the wonderful Juliette Bistro Art Déco project, she didn't hesitate and embraced the idea. His experience in services, training, contact with suppliers and his organizational expertise, were of great value in the implementation of Juliette and continues to be in customer service and quality control.
Tiago H addad
Graduated in Physical Education, Yoga and Tai Chi Chuan teacher, Tiago started his professional career in sports training, including the physical preparation of athletes in Brazil and abroad. As the owner of a Yoga Studio in the south of Rio de Janeiro, he found his entrepreneurial side, combining the management of the space, the team of professors and marketing efforts, in addition to teaching classes and courses. In the relationship with the team and customers, he found that the real passion was for people and relationships.
Realizing the importance of excellence in service and service provision, sought to specialize in the management area. He took courses in Planning and Management, at Fundação Getúlio Vargas – FGV, and Strategic Marketing, at Escola Superior de Propaganda & Marketing – ESPM. When the opportunity arose to be part of the creation of Juliette Bistrô Art Déco and join this wonderful team, he had no doubts and launched himself on this new trajectory. His care in managing the team and serving customers can be seen every day by those who visit our charming bistro.