2006 – São Paulo. The beginning of Gastromotiva.

David Hertz, Ernani Gouvea and Uridéia Andrade co-created the organization’s first format: A social buffet. Within a short time, what began in a home kitchen needed more counter space, stoves and structure. Then, Universidade Anhembi Morumbi opened its doors allowing more young people living in situations of socioeconomic exclusion to participate free of charge in the Professional Cook Training.

2013 – Contributing in Rio de Janeiro.

In 2013, the “Mesa ao Vivo Rio de Janeiro” was held.In partnership with Gastromotiva, local entrepreneurs and great chefs gathered, including the then-number one chef in the world, Daniel Humm, alongside the talented Claude Troisgros, Felipe Bronze, and Flávia Quaresma.Also present at this event was chef Kátia Barbosa, born and raised in the community, who at that moment would become the sponsor of the project in Rio. She and David, from atop the morro (hillside slums), looked out over the city and spotted Centro Universitário Augusto Motta (UNISUAM).Together, they made the phone call that would end up forging the academic partnership with UNISUAM–Bonsucesso.

2016 – Many changes. Even more impact.

Curitiba, the hometown of Gastromotiva’s founder, and Universidade Positivo received and welcomed Gastromotiva’s educational and social-impact methodology.

Ushering in its operations abroad, part of the Brazil team traveled to Mexico City in May to understand the local socioeconomic scenario and train the new partners of Grupo Son Restaurateur with academic support from Aliat Universidades.

That same year, in partnership with the ICT and Sorrell Foundation in Cape Town, two programs were implemented: Entrepreneurship: Make and Sell, and the methodology of Action Work in Communities. Both programs adapted to local needs and challenges.

Meanwhile, in Rio de Janeiro, the other part of the Gastromotiva team was seeking out sponsors and partners to open the Refettorio Gastromotiva in partnership with the chef elected number-one that year, Massimo Bottura, and journalist Ale Forbes.

2017 – San Salvador

Thanks to the partnership with the UN World Food Program, it was possible to expand Gastromotiva’s operations to El Salvador. Faced with a troubled socioeconomic context, with a young population returning from frustrated attempts at immigration, the international agency indicated Social Gastronomy as a way of restoring peace.

GLOBAL INSTITUTIONAL

David Hertz
Founder

Nicola Gryczka
CEO

COMMUNICATION AND MARKETING

Mariana Vilhena
Communication Manager

João Zorek
Audio-visual

Roberta Sávio
Marketing Manager

Joana Dupre
Digital Marketing and Social Media

Isabella Godoy
Design

Jasmine Ferreira
Internal communication

REFETTORIO GASTROMOTIVA

Rodrigo Sardinha
Kitchen

Clícia Couto
Operational

Wallace pacífico
Security

Gil Ventura
Kitchen

Najara Mendes
Venue Maintenance

Marcelo de Oliveira
Security

Suzana Torres
Kitchen

Natalia Rosa
Venue Maintenance

André do nascimento
Security

EDUCATIONAL

Samantha Souza
Impact Manager

Jordana Vieira
Impact Supervisor

Fernanda Nascimento
Teaching Assistant

Jander Lima
Educational Assistant - Rio de Janeiro

Winnee Louise
Project Assistant

Leandro Josué
Educational Assistant - Curitiba

Diego Santos
Educational Coordinator - São Paulo

Ezequias Alves
Educational Assistant - São Paulo

Daniela Maza
Course Coordinator - México

Silvia Camacho
Educational Coordinator - México

INSTITUTIONAL

Patrícia Krepp
Administrative and Human Resources Coordinator

Alexandre Bastos
Financial Administrative Coordinator

Ana Cláudia Temperini
Financial Analyst

Thamires
'Young Apprentice'

PARTNERSHIPS, FUNDRAISING AND NEW REVENUES

Clarisse Ivo
New Revenues

Zaya Namjildorj
Partnerships Assistant

Milena Villanova
Partnership Assistant

Marina Meyers
Partnership Assistant

SOCIAL GASTRONOMY MOVEMENT

Charlotte Schaus
Movement Coordinator

Kiu Coates
International Community Coordinator

Glicia Peclat
Movement Trainee