The company that combines talent and versatility, has something different and innovative. Betting on the preservation of the planet, is that Dolce Luma, a company that performs events, is committed to the use of materials that do not harm the environment.
An example is the invitation of recycled paper with seeds, the same invitation can be planted, from that, a flower can be born.
Different and innovative, it also supports NGOs working on projects to support disadvantaged groups around the world: In Uganda part of the project "OUTREACH" and in Albania, involved in groups that changed their lives growing and selling lavender.
With the corporate vision Chef Eduardo, along with his mother (Lucila) and his aunt (Marila), has excelled in community in Orlando, showing not only his enormous culinary skills but also good taste and creativity in the decorations of the ballrooms. "The joy of customer is our ultimate goal, so we always seek the best, sometimes within small budgets, because creativity and taste go together with giving the economy, is always a pleasing result," said Chef Eduardo.
But to reach his dream, Eduardo Remusat had to leave his career in Brazil, soaring to join this dream, here in the United States.
The professional life of Eduardo started early. At age 14 he worked in the kitchen alongside his mentor, Chef Seraphim Viana. His dream was to study in Europe and become a great Chef. With the help of his stepfather Samuel, who paid his passage to Europe and help of the proud owner of one of the best culinary schools, Le Cordon Bleu (England), who gave a scholarship worth 70% of the course, Eduardo realizes his dream and is recognized as a great Chef. He had the honor of cooking for the royal family of England, working with great names of world cuisine as Anton Edelman (Londrtes Hotel Savoy), Gordon Ramsey and many others.
"Today, besides Dolce Luma, God gave me a great blessing ... be the Head Chef's restaurant Hue in Orlando," said Eduardo. (http://www.huerestaurant.com/)
An example is the invitation of recycled paper with seeds, the same invitation can be planted, from that, a flower can be born.
Different and innovative, it also supports NGOs working on projects to support disadvantaged groups around the world: In Uganda part of the project "OUTREACH" and in Albania, involved in groups that changed their lives growing and selling lavender.
With the corporate vision Chef Eduardo, along with his mother (Lucila) and his aunt (Marila), has excelled in community in Orlando, showing not only his enormous culinary skills but also good taste and creativity in the decorations of the ballrooms. "The joy of customer is our ultimate goal, so we always seek the best, sometimes within small budgets, because creativity and taste go together with giving the economy, is always a pleasing result," said Chef Eduardo.
But to reach his dream, Eduardo Remusat had to leave his career in Brazil, soaring to join this dream, here in the United States.
The professional life of Eduardo started early. At age 14 he worked in the kitchen alongside his mentor, Chef Seraphim Viana. His dream was to study in Europe and become a great Chef. With the help of his stepfather Samuel, who paid his passage to Europe and help of the proud owner of one of the best culinary schools, Le Cordon Bleu (England), who gave a scholarship worth 70% of the course, Eduardo realizes his dream and is recognized as a great Chef. He had the honor of cooking for the royal family of England, working with great names of world cuisine as Anton Edelman (Londrtes Hotel Savoy), Gordon Ramsey and many others.
"Today, besides Dolce Luma, God gave me a great blessing ... be the Head Chef's restaurant Hue in Orlando," said Eduardo. (http://www.huerestaurant.com/)
