Like any legitimate descendant of Italians, chef Ellen Vitorino inherited an appreciation for the arts and cuisine, which led her to specialize in international cuisine. She developed the art of adapting traditional recipes to vegan and vegetarian styles, without losing their good looks and original flavor.

In her 20 years of experience abroad, she spent 4 years in charge of the kitchen at the Wildwood Lifestyle Center and Hospital, in Georgia, a SPA known for its vegan diet.

The following year she headed the International Bar at Southern Adventist University, Collegedale, Tennessee. And as Sus Chef At Cohutta Springs Conventional Center, in Georgia.

Responding to invitations, She was also in Argentina, providing vegetarian gastronomic consultancy and participating as a speaker in culinary workshops in Buenos Aires and San Martin.

Back in Brazil, she acquired technical training in nutrition and offers her knowledge through lectures and courses introducing people to the art of vegan and vegetarian cuisine.

She also worked as a contributor to Revista dos Vegetarianos (The Vegetarian’s Magazine) offering guidance on how to make your kitchen more functional, healthy, beautiful and still tasty. She is also the author of tow cook books,

*Vegetarian flavors ( Sabores Vegetarianos) and Tofu - Sabor e saúde em 56 receitas (tofu - health and flavor in 56 recipes)

Published in Brazil and soon to be launch in English.