Producer Spotlight of the Day: Manoella Buffara

Manoella Buffara

Manoella Buffara, widely known as Manu Buffara, is a leading figure in contemporary Brazilian gastronomy and a dedicated social activist. Based in her hometown of Curitiba, she has transformed the culinary landscape by blending high-level technique with a profound commitment to local ecosystems and community welfare. Her work at her eponymous restaurant, Manu, serves as a laboratory for sustainable practices and a model for how professional kitchens can function as engines for social change.

Background

Born and raised in the countryside of Brazil, Buffara developed an early appreciation for the land, animals, and the origins of food. She refined her culinary skills through international experience, including internships at the renowned restaurants Noma in Denmark and Alinea in Chicago. These formative years helped her develop a unique, authorial voice that emphasizes local ingredients and innovative, conscious cooking. In 2011, she returned to Curitiba to open her own restaurant, Manu, which became the first in Brazil headed by a female chef to serve an exclusive tasting menu.

Signature Work

The cuisine at Manu is deeply rooted in the biodiversity of the Paraná region, with a menu that is approximately 60 percent plant-based. Buffara maintains a rigorous sourcing policy, with 80 percent of her ingredients coming from suppliers located within a 300-kilometer radius of the restaurant. She works closely with local fishermen, farmers, and producers to ensure the highest quality while supporting the regional economy. Her dishes often highlight native Brazilian ingredients, such as Amazonian tucupi juice, alongside fresh seafood and seasonal vegetables.

Philosophy

Buffara views the kitchen as a language and the ingredient as her voice, prioritizing sustainability and human connection above all else. She believes that restaurants should function as social concepts, actively contributing to the health and education of their surrounding communities. Through the Manu Buffara Institute, she leads initiatives like Alimenta Curitiba, which focuses on food distribution, urban gardening, and beekeeping education in vulnerable areas. Her approach is defined by a desire to cook for change, aiming to improve cities and the lives of the people who inhabit them.

Recognition

The culinary world has recognized Buffara with numerous prestigious honors for her innovation and social impact. She was named Latin America’s Best Female Chef in 2022 by the 50 Best organization and has been consistently ranked on the list of Latin America’s 50 Best Restaurants. In 2024, she received the Dawn to Earth Award at the International Alba White Truffle Fair for her commitment to sustainability. Additionally, she has been honored with three knives at The Best Chef Awards, reflecting her status as one of the most influential chefs globally.

Signature Recipe

Scallop with Cashew Nut Milk and Native Honey

A delicate and refined dish that highlights the balance between fresh coastal seafood and the creamy, sweet notes of Brazilian native ingredients.

Prep time: 30 min | Cook time: 10 min | Total time: 40 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 4 large sea scallops, cleaned
• 100g raw cashew nuts, soaked overnight
• 150ml filtered water
• 2 tbsp native Brazilian honey (or high-quality wildflower honey)
• 1 tsp sea salt
• 1 tbsp extra virgin olive oil
• Microgreens for garnish

Instructions

1. Prepare the cashew milk by blending the soaked nuts with 150ml of water until completely smooth, then strain through a fine-mesh sieve and season with a pinch of salt.
2. Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
3. Sear the scallops for approximately 90 seconds on each side until a golden-brown crust forms while the center remains tender.
4. Warm the cashew milk gently in a small saucepan, being careful not to let it boil or separate.
5. Plate the dish by pouring a small pool of warm cashew milk into the center of each bowl, placing a scallop on top, and drizzling with the native honey.
6. Garnish with fresh microgreens to add texture and a bright, herbaceous finish.

Notes

This dish is best served immediately to maintain the temperature contrast between the warm scallop and the creamy sauce. For a variation, substitute the scallops with thinly sliced hearts of palm to create a fully plant-based version of the recipe.