A Japanese descent who has been working for over 10 years as a chef of the best Japanese restaurants in the state of São Paulo. Chef Aldenir Santos, better known as Japa, left the state of Piauí when he was younger in order to figure out a better life to live. As soon as he arrived Sao Paulo, he quickly discovered that his gift is an art, but besides a brush and a frame, his master piece is produced by a knife. Very professional and uniquely talented, Chef Aldenir was a hot pick for most renowned Japanese restaurants in Sao Paulo. Now, he is 32 years old, but he felt that something was missing in his career, that’s why he joined the Tao Sushi Orlando, Aldenir wants to write his own story in Orlando and represents their descendants. 

 

From a Chinese family and raised in his parents' restaurant, Chef Luan Hou has not denied his vocation, since his 18 years old he worked with his father, Chef Hou Qi Cheng, in order to have one of the best Chinese restaurants in Sao Paulo. Graduated in gastronomy and specializing in Asian cuisine, Chef Luan has already won the best restaurant award of his hometown, and recently, he got the Best Chinese Restaurant of Sao Paulo Award (Hou Chinese Cuisine) by the magazine “Veja Comer e Beber”.

Now, with only 27 years old, he has boarded on his newest challenge, Tao Sushi Orlando. Along with his friends and renowned Chefs (Matheus and Japa), Chef Luan has a lot of experience to spread through Orlando, with a new model of Japanese Cuisine.

 

Coming unexpectedly to our team, we have Chef Matheus. He is a 21-year-old boy that came to Orlando to get his degree in business administration, but when he realized that his passion was in the kitchen, he quickly moved to culinary school. In Brazil, Matheus Pena worked as a chef and entrepreneur at Vikings Steak & Sandwiches, where the restaurant won the “Globo restaurant award” simply 3 times in a row, and this has brought him more opportunities than he ever imagined. Decided to move to another country to build his own life, on his new journey in Orlando, he felt in love with Japanese cuisine, and with great humility, dedication and hard work, he became one of the prodigies in the Japanese culinary.