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Chef, trainer and consultant of natural cuisine, which includes macrobiotic, Mediterranean, vegan, plant based and Japanese temple cuisine. Marco researches in the field of natural fermentation, with microorganisms and probiotic and prebiotic cuisine. He has a huge passion for a conscious, healthy, varied, tasty and unrestricted diet. What makes him happy is not only the kitchen, but also personal and spiritual development through food. At work and in life, he seeks to combine several approaches: ecology, lifestyle, health, spirituality. He believes that when we discover new ways of adapting to the constant changes in life, we can be more aware and freer. Born in 1976 in a family linked to the restaurant and traditional Portuguese cuisine. For three years, he studied macrobiotics at the Macrobiotic Institute of Portugal, in Lisbon, and in 2008 he started collaborating with the clinic and hotel Sha Wellness, in Alicante, Spain. There he had the opportunity to work with the Tokyo Kushi Institute team. He is a teacher and cook of natural cuisine. He collaborates with several cooking schools and has been a trainer in Spain (Pamplona, ​​San Sebastián and Valencia), Italy (Aosta and Roma) and Switzerland (Lugano). It is committed to share with the public natural food and for this reason, Marco frequently participates in debates, lectures and television programs. It also collaborates with events that promote ecology and a balanced diet, such as Organii Ecomarket among others. He is the co-founder of Beatroot, a brand focused on the development of healthy food and vegan products.
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