Chef Da Fonseca experience includes an apprenticeship under the strict classical French teachings of Chef Jaques Arpi from Choron in the Southern French Region of France. Chef Da Fonseca studied Italian cuisine under the teachings of Chefs Enzo Barbetti and Gisella Isidori of Sienna and Umbria Regions of Italy.
Chef Da Fonseca owned and operated his own Creekside restaurant as well as Flavor Source Sauces and Catering Services, which he still owns, working with several wineries in the California Wine Country. Flavor Source Fonte Sabor today is a food lab focusing on the research, study, documenting and developing dishes for the divulgation of the cuisines of Brazil ‘The Brazil Project’.
Chef Da Fonseca is the author of ‘The Brazil project’ a book exploring the
cuisines of Brazil ‘18. After selling his restaurant, Chef Almir became the Corporate Executive Chef for Marconi Conference Center, coordinating food operations and catering special events for numerous state and local dignitaries. During this time he participated in the consultation and opening of several restaurants and a culinary program for a high school in San Francisco. He completed a certification course in nutrition at San Mateo Medical Center and moved on to the position of Corporate Chef and Manager for Compass Group USA, where his duties included private chef for the California Federal Judges.
January 2015 Chef Almir achieve the ranking of Full Professor of Culinary Arts. Chef Almir work as an Ambassador to the cuisines and cookery of Brazil and display the research and work on the website www.chefalmirdafonseca.com. In February 2019, Chef Almir released his book ‘The Brazil Project’, a book celebrating his research, travels and knowledge in the regional cookery of Brazil.
Sessions
Spotlight on South America; Flavors of Coastal Brazil