Her interest in gastronomy, well-being, alternative medicine and healthy eating led Vanessa to create Menudavida Organic Food Culture, a consulting and organic catering company that proposes a new dimension of conscious eating, consumption, health and nutrition.

“We have created a 100% organic catering, Biocuisine academy, an ephemeral restaurant and eco-beach bar. We also offer culinary design consulting,” adds Vanessa, whose catering is the most requested by exclusive firms.

Her five star favorite products: Umeboshi, an unripe plum consumed in Japan, fermented almost for two years; Tamari, a Japanese fermented soy sauce; miso, fermented soy paste; and amasake, a drink made with fermented rice.