Henrique's passion for cooking comes from his father, who fueled his curiosity about food from an early age. The first stage of his trip was to learn everything possible about the ingredients of his homeland, Belo Horizonte, Minas Gerais, Brazil. Since then he has enjoyed the aromas, vibrant colors, subtle flavors. He considers himself very lucky to have been born in an area so rich in culinary tradition. In fact, this region of southeastern Brazil has the largest variety of artisanal products in the country, which makes it one of the de facto capitals of Brazilian cuisine. Its style was consolidated thanks to experiences in the kitchens of Alex Atala, Alberto Landgraf and Massimo Bottura. At Osteria Francescana, in Modena, Henrique met his mentor, Yoji Tokuyoshi, who inspired him not to follow trends, but to create his own identity. And this he did once back in Brazil starting in the kitchen of Belo Comidaria.Com creating a menu dedicated to the local territory. He went to San Sebastian to immerse himself in the Basque culture during Gastronomika and fell in love with the region that he considers one of the capitals of world gastronomy. He is currently involved in new regional cuisine projects, with the "experimental canteiro" circuit. This is work that he already develops in partnership with the Vista Alegre and Dei Falci farms at Rullus Buffet, where he is Executive Chef. He also opened the Tupis Kitchen in Mercado Novo in 2018, in downtown Belo Horizonte, which is already considered one of the great restaurants in the country.