Chef Augusto Piras was born in the city of Sardinia, in Italy, and has lived in Brazil since 2000. In 1983, Chef Augusto studied Hotel and Kitchen at the Instituto Alberghiero di Stato in Alghero, in Italy, one of the most renowned cuisine institutes from Europe.
Chef Augusto Piras has deep knowledge and experience in Mediterranean cuisine from several regions in Italy and internationally, such as England, Switzerland, France, Spain, as well as specialties in Creative and French Cuisine. His main activities range from the organization of the kitchen to purchasing and preparation of the final product, with great knowledge about flavors and the culture related to each region.
Until 2013, he served as chef responsible for the cuisine of renowned restaurants in São Paulo, as well as in Rio de Janeiro, either as an executive, or as a partner-owner. As of this year, he has dedicated his time exclusively to providing services as a Personal Chef and Gastronomic Consultant, working throughout Brazil in high-end restaurants, presenting excellent results to his contractors through the implementation or reformulation of the kitchen, updating the menu, team training etc.
Over the years, he has had an expressive recognition of the quality of his work, whether through the press or through invitations to Personal Chef or Gastronomic Consultant in Brazil and other countries in Europe and the United States.
As a restaurant executive, as well as a service provider, he has received several awards in his category, in addition to invitations to participate in various TV programs, videos, interviews, announcements and workshops.
Since 2014 he serves as Sheraton Grand Rio's consultant for Bene restaurant, located in Rio de Janeiro. He also serves as a Personal Chef at the Italian Consulate of São Paulo and also makes gastronomic seasons, also as a Personal Chef, in Miami and Italy.
Given the Chef's great experience around the world and his immersion in the ancient and contemporary gastronomy, his experience also includes the historical knowledge of dishes and ingredients, some related to curiosities in their respective formations, often linked to the history of the region and event in the world.