Author Profile: Morena Leite and the Alchemy of Affection in Brazilian Cuisine
Morena Leite, the author of Brazil Rhythms and Recipes, is one of Brazil’s most well-known chefs but she more than just a chef. She is an artist of flavors, a passionate educator and a tireless social entrepreneur. Her work goes far beyond the kitchen—she connects people, transforms communities and plants seeds of food consciousness wherever she goes. Interviewing her I saw a sparkle in her eyes, a guiding faith behind her actions, and a clear life purpose. Morena is a unique individual—not just for her achievements or her singular name, but because she inspires generations through food made with love, technique, and intuition.
Born in São Paulo, Morena Leite and her parents moved to Trancoso in Bahia when she was just a year old. It was there, among paradisiacal beaches and a welcoming community, that she developed a deep sensitivity to nature, people and, of course, food. Her childhood memories, surrounded by the rustic beauty of the village and the strong influence of her parents—founders of the Capim Santo restaurant—form the foundation of her cuisine: a natural, sustainable gastronomy made by people, for people. Through her fruitful and prolific career, Morena has become somewhat nomadic, always on the move but with her heart douteeply rooted in Brazil — especially Trancoso.
Morena Leite graduated in Gastronomy from the prestigious Le Cordon Bleu in Paris, one of the world’s top culinary schools (check out ckbk’s Le Cordon Bleu bookshelf which includes more than 30 titles from Le Cordon Bleu’s chefs). Her French training gave her technical mastery and culinary precision, but her heart always beat for Brazil and its flavors. Combining academic knowledge with Brazilian soul, Morena developed a culinary style that is both sophisticated and deeply rooted in popular traditions. She has taught around the world—including at Le Cordon Bleu itself—and led projects in various countries, without ever losing touch with her origins.
Morena now leads the Capim Santo Group, including the restaurant of the same name which has become one of the most respected restaurants in Brazil, known for celebrating local ingredients, artisanal techniques, and showing a deep respect for nature and culture. She has built a name not only for her skills as a chef but also for the way she weaves gastronomy with education, art, sustainability, and social inclusion. For her, cooking is a way of communicating with the world—and her language is affection. She believes Brazilian cuisine is, above all, emotional.
Morena Leite’s first cookbook, now available on ckbk
One dish that, according to her, best represents this identity is Farofa — the perfect side dish to go with a good Feijoada. Simple, versatile, and present in homes across all social classes, it symbolizes warmth and welcome at the table. Whether served with feijoada or any other dish, Chef Morena is passionate about farofa and calls herself a farofeira (farofa lover). As for ingredients, the one that stands out most in her view is mandioca (cassava), the ancestral, indigenous starchy root that is he base of countless traditional Brazilian recipes such as Morena’s Cassava croquettes with shrimp. Mandioca is very flexible and capable of multiple transformations—for example it can be processed to produce tapioca, as used in recipes such as Shrimps with tapioca and Brazil nuts.
Cassava croquettes with shrimp from Brazil Rhythms and Recipes by Morena Leite
Shrimps with tapioca and Brazil nuts from Brazil Rhythms and Recipes by Morena Leite
Chef Morena believes healthy habits begin at home. Cooking together, choosing food consciously, and letting children help with meal preparation are, in her view, actions that help create an emotional and healthy palate and raise individuals who are more aware, happier and more connected to their food culture. Chef Morena’s Cheese Rolls recipe is perfect for moments like these.
This goes beyond the home and into schools—which is where her visionary project, “Bem-Querer nas Escolas”, comes in. Developed in public schools, it brings an educational approach to eating. Morena believes food should betasty, safe, healthy, sustainable, emotional, artisanal and cultural— a seven-step mandala. The project values the whole food experience, going far beyond its nutritional function. It teaches children and young people to build a better relationship with food, their bodies, the environment, and one another.
Another initiative led by Morena is the Capim Santo Institute, which offers culinary training for people from low-income backgrounds. The proposal is simple and revolutionary: teach a profession, promote autonomy, and open doors. Instead of offering only food, she offers tools so that others can “cook their own future.” The institute promotes both individual and collective empowerment through conscious, sustainable gastronomy — a tool for connection, inclusion, and social mobility. Its network-based approach generates impact, reduces inequality, and strengthens bonds between individuals, their communities, and the planet.
Sustainability is a central concept in her work. But for Morena, it's not enough to adopt eco-friendly practices unless they are connected to care for people. She believes that, to care for the planet, we must first care for those who inhabit it. Her production chain is carefully planned - from producers to consumers, from the origin of ingredients to waste management. But more than a practice, this concern is a philosophy of life.
She often says that cooking should be based on four pillars: love, technique, planning, and intuition. Love for what you do, for the people you cook for, for the stories food carries. Technique, to ensure well-executed dishes. Planning, so nothing is wasted and everything is used. And intuition, to allow for creativity, improvisation, and feeling.
Crab frittata from Brazil Rhythms and Recipes by Morena Leite
Coconut cookies from Brazil Rhythms and Recipes by Morena Leite
Brazil nut pudding from Brazil Rhythms and Recipes by Morena Leite
This balance of rigor and sensitivity is also reflected in her publications. A prime example is her book Brazil Rhythms and Recipes, where she blends gastronomy with music. More than just a collection of delicious recipes—such as Crab Fittata, Coconut Cookies and Brazil Nut Pudding, a special favorite of Morena’s—the book is also a celebration of Brazilian culture with a soundtrack that blends with its flavors. Morena is passionate about music—with artists like Caetano Veloso, Mariana Aydar, and Vanessa da Mata among her favorites—and she often says that, like food, music also has the power to touch souls. When I asked what inspired the book, she replied:
"The desire to share and spread Brazilian culture. I believe both food and music cross borders, transcend language, and reflect a people’s identity."
Beyond the kitchen and her social projects, Morena is a radiant presence. She’s described as energetic, upbeat, generous, with a spark in her eyes and contagious energy. Deeply connected to family and faith, she doesn’t follow a specific religion but says her religion is faith itself. Her spirituality runs deep, expressed through her actions and worldview. For her, spreading knowledge is a mission — knowledge is meant to be shared. And she does it brilliantly.
My impression is that cooking alone isn’t enough for her—she is someone deeply concerned with people, the environment, health, family, and sharing what she knows to empower and uplift those around her. When asked how she balances it all—family, children, future projects—she replied:
"That’s exactly how I feel, you know... always working, never working; always on vacation, never on vacation; always tired, never tired; always on a diet, never on a diet!"
Morena Leite is, in short, a woman who cooks as a form of care. Who teaches as someone who truly believes. Who leads by serving. Her journey shows that gastronomy can—and should—be a tool for transformation. That feeding is not only about nutrition, but about love. And that in a Brazil full of flavors, the most powerful ingredient is still affection.
About the author
Luciana Corrêa is a Brazilian pastry chef with over 20 years of experience, known for her creative approach to both traditional and festive desserts. She began her career crafting personalized fondant sweets and intricate cake toppers that brought joy and storytelling to celebrations. Over time, she shifted her focus to more classic, comforting treats—cakes with generous fillings and toppings that combined homemade warmth with professional flair. Her passion for teaching led to the creation of popular online courses, including one on Pavlovas, where she shared her secrets to mastering the delicate dessert, and another on Tiramisù, guiding students through every step from biscuits to mascarpone. Luciana also maintains a thriving blog dedicated to pastry, where she explores vintage recipes, uncovering their histories and reviving forgotten flavors. This deep dive into culinary nostalgia inspired her first book, Escreva, Lily!, a playful and informative celebration of old recipes and their stories. As an entrepreneur, writer, and instructor, she continues to share her knowledge and passion through various platforms. Her love for classic recipes and dedication to culinary heritage also led to her role as an ambassador for ckbk in South America, where she promotes the preservation and appreciation of global food culture.
Watch Luciana make Coconut Cookies from Brazil Rhythms and Recipes:
Keep the recipes you need available in an instant using our new pinned recipe feature!
Our ongoing 7-part series will give you the tips and tricks you need to capture great shots of your culinary creations
Roberta Muir on the Australian chef seen by many as the father of East-West fusion food