Born in Brazil, Carla Viana discovered cooking at the age of six through her grandmother. When her grandmother fell ill and later passed away while Carla was still a child, she began cooking for her family. It was then that cooking became much more than a passion for her: a way of caring for others and maintaining a living connection to her roots.
Although cooking had always been her first calling, she initially chose to study law in Brazil, where she worked as a lawyer for two years. In 2016, a university exchange program in Rouen introduced her to France, a country she quickly fell in love with. She returned in 2019 to pursue a Master’s degree in Human Rights, with the ambition of gradually moving closer to the world of gastronomy and hospitality.
The COVID-19 pandemic marked a decisive turning point in her journey. While completing a thesis on gender inequalities in the labor market, she began cooking from home for friends in order to support herself financially. What was meant to be a temporary solution soon became the starting point of her professional culinary career.
She later earned both a CAP Cuisine and a BP Arts de la Cuisine, training in several renowned establishments, including a Michelin-starred restaurant. In 2023, she took part in Objectif Top Chef, the first edition of the Sustainable Cooking Competition, and was selected as an ambassador for the Paul Bocuse Foundation.
Today, Carla runs her own business, Chez Carla, where she works as a caterer, private chef, trainer, and culinary workshop facilitator.
Knowledge sharing has become the heart of her commitment. Alongside the Paul Bocuse Foundation, she contributes to numerous educational and social initiatives. One of the most meaningful projects involved working with the Ekylia Business School to support young people with disabilities in building confidence, autonomy, and professional skills through cooking.
She also contributes to various initiatives with organizations such as À Deux Mains, Escale Solidaire de Lyon, and the City of Lyon, working with vulnerable communities. These experiences have strengthened her conviction that cooking is a powerful tool for inclusion, education, and social connection.
Alongside her work as a caterer and private chef, Carla teaches future hospitality professionals. Deeply committed to environmental issues, she promotes a creative, seasonal, and sustainable cuisine.
