Lisbon, Lisbon, Portugal
I enjoy learning from others, solving problems, and helping good ideas grow. In my current role at Web Summit, I speak with startup founders to understand their goals and guide them toward opportunities that support their growth. I care a lot about thoughtful communication and bringing people together, whether through my work in brand development, community projects, or past experiences building something from the ground up. I’m especially interested in work that creates real impact — whether that’s growing a business, sharing culture, building communities or making systems more sustainable.
I want to shine a light on my country and its culture in this part of the world. So, I started Come Eat Dinner in London, Porto, and soon, Lisbon, to introduce diners to our vibrant eating culture. Since the beginning, I have sold out all my dining experiences, with mentions in press such as TimeOut Lisbon. I went on to build an ~2K member community solely through on-the-ground events, organic social media marketing, online community building, and email marketing. I have landed a permanent residency teaching cooking workshops at Lisbon's Museum of the East, and collaborated with huge local brands such as Aquela Kombucha and Sovina Beer to create Singaporean iterations of their product, which have sold out upon launch.
I help Equal Food sell its boxes of imperfect fruits and vegetables to more people, and keep them happy to help us reach our mission of reducing food waste in the world. - Develop and implement marketing strategies to promote Equal Food's brand and mission. - Lead social media management, content creation, and influencer partnerships. - Manage email marketing campaigns and engage with subscribers to foster community engagement. - Collaborate with cross-functional teams to drive efficiency across operations, as well as ensure alignment and consistency in messaging and branding. - Analyze marketing metrics to optimize campaigns and drive continuous improvement. - In charge of customer happiness by managing client inbox and sharing feedback for improvement across the cross-functional teams.
I wanted to work with the very best chefs and produce in the country, and challenged myself to work at a Michelin Star restaurant to further my culinary techniques and skills. - In charge of Starters and Canapes sections, leading a team of 4 for mise en place and service for up to 100 covers a seating. - In charge of goods receiving and organized the kitchen to prevent food wastage and ensure tidiness. - Worked at Hide at Home, a takeaway service during the lockdown, across Starters, Garnish, Sauce and Kitchen Porter positions. Did up to 400 covers for busy holidays such as Christmas and New Year’s Eve.
Whilst marketing was still my passion, I wanted to be more purposeful about the brands I work for. So I decided to take a break and pursue my other passion, cooking. Fresh from a culinary program at HRC Academy, I joined The Langham Hotel in London, a 5* hotel led by acclaimed chef Michel Roux Jr., to establish a firm foundation to my culinary career. - Awarded Most Valuable Colleague (October) out of >500 hotel employees for outstanding performance - Worked in Garnish, Larder and Afternoon Tea sections independently, preparing mise en place and meals for up to >500 covers a day - Mentored and trained new staff under the company’s Buddy program - Assisted the chef in brainstorming new menu items and daily “Catch of the Day” based on seasonal ingredients