Free live demo: August 10th (4pm – 5pm)

Born and raised in Brazil, Tulio lived all his life there until at the age of 19 came to Canada, for new adventures. While studying English in Toronto, he also started working in restaurants learning how to deal with several kinds of cuisine.
With a passion for food starting in his life he decided to take it serious and go to school. His career started with Italian cuisine, passing through Brazilian and South American fusion places. After taking the French Culinary Management Program at George Brown College and staging at Jump(Oliver & Bonacini), he tried to diversify his kitchen background at Salt Wine Bar (Spanish tapas fusion) as a Chef de Partie and after a while went to work at Chiado (Portuguese fine dining). From there Tulio helped opening Lil Baci (Yonge location) being the Sous Chef, after 1 year he became the Chef the Cuisine of the restaurant improving his sense and knowledge of food and also improving his management skills. Looking for new adventures he worked briefly as a Poissonnier of Nota Bene Restaurant, working at the Business district in a fast paced and exceptional kitchen experience. Chef Tulio just to open his first restaurant (Mata Petisco Bar) with a group of investors known from him in the last few industry years including Felipe Faccioli (former Chef de Cuisine of FishBar and Lil Baci) and Patrick Fraser (former Chef of Two Bite Saloon and IndieAle House).

Tulio will be making Pasteis de Carne, which are small pastry envelopes stuffed with ground beef, harb-boiled eggs and fresh herbs on August 10th at 4pm.