About The Chef

When Heloisa Monteiro was a young woman living in her native country of Brazil, she studied art and art history.  While she spent her professional working years as an international private banker for American Express, Coutts & Co. and other large banks, she never lost her passion and eye for fine art. Today her medium is flour, butter, spices and yeast.



Valrhona Grand Ecole du Chocolat, Chocolate desserts

Granbery Institute, MG, Brazil, Liberal Arts and Sciences, General Studies and Humanities