Food designer, gastronomic consultant, cuisine & pastry chef
Chef & owner Planta Gastronómica
Ellen Gonzalez is a PhD candidate at DAD PUC-Rio in Food Design, focusing on regenerative and sustainable food systems. With a Master’s in Design from PUC-Rio and a Bachelor’s in Architecture and Urbanism from UFPR, she holds a Grând Diplôme de Cuisine et Pâtisserie from Le Cordon Bleu Paris.
Since 2010, Ellen has been a chef, leading restaurants in Brazil and abroad. In 2022, she became the production chef and operations manager at the Slow Bakery in Rio de Janeiro. Ellen is a member of the Junta Local community with me.confeitaria artisanal pastry since 2016 and a gastronomic consultant with Planta Gastronomia since 2020. From 2018 to 2021, she served as a production chef, Cuisine teacher, and Academic Director at Le Cordon Bleu Rio de Janeiro. Amidst the 2020 pandemic, Ellen coordinated the Cozinhas Solidárias project at the NGO Gastromotiva.
