A Brazilian chef in the UK

Luciana Berry’s mission as a chef in the UK is to showcase the exotic flavours and ingredients that are integral to Brazilian cuisine. She uses classic French techniques to deliver impressive yet subtle tastes from a country which until now few other chefs have successfully exploited. Read more

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For Luciana, creativity is one of the most important factors when recreating Brazilian dishes. By experimenting with a range of ingredients, textures and tastes, she is able to offer new and exciting dishes to suit all her clients’ needs. 

One of Luciana’s favourite ingredients is cassava, a wonderfully versatile root vegetable which is native to South America. By using cassava in her cooking, Luciana is able to offer elaborate menus which include a wide variety of gluten-free recipes.  

From workshops to private dining, Luciana offers the best of Brazilian gastronomy to clients who are keen to broaden their culinary experiences in a fun and innovative way.

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Our next Brazilian Modern cuisine pop up. Book now! @Amala_London https://t.co/GGmKwZoCUR

Flying with @AirEuropa tomorrow. Just hope I won't have the same bad experience as last time. Last chance. Feeling nervous 😩

Amalá Brazilian pop up restaurant com os super talentosos e queridos chefs @brazilianchefuk e… https://t.co/7sQtLYZpfI

This was an amazing dish. Thanks for a fabulous evening of Brazilian-inspired food. @Amala_London https://t.co/r8ZJLzYD4Y

Braised pork belly, pink guava glazed, cassava mousseline, chayote pickled and crispy green. Playing with texture & flavours @Amala_London

Cant wait for some serious Brazilian grub tonight from @brazilianchefuk at @Amala_London

Tonight & tomorrow - Luciana Berry aka @brazilianchefuk 's #Amala #Brazilian #supperclub in #E2 https://t.co/GOL5XRDxiA

This Friday 21st Modern Brazilian cuisine pop up @amala_london more details#brazilianfood #brazilinlondon https://t.co/nyuM2lVDDE

This Friday 21st Modern Brazilian cuisine pop up @amala_london more details#brazilianfood #brazilinlondon https://t.co/nyuM2lVDDE