Former Trade Executive Opens Ayurveda-Inspired Restaurant in Santos, Brazil
Gabryela Arapehy Fernandes, a 45-year-old entrepreneur, has transitioned from a 20-year career in foreign trade to open a restaurant in Santos, São Paulo, Brazil. The establishment, named Curae, is inspired by the ancient Indian system of medicine known as Ayurveda, which originated over five thousand years ago. Ayurveda posits that health is achieved through the balance of body, mind, and lifestyle. Fernandes explained that in its culinary approach, Ayurveda considers not only nutritional content but also digestion, food combinations, seasonality, and the use of spices.
Fernandes, now an Ayurveda therapist, discovered the profound impact of diet on physical and mental well-being through her studies. She noted the specific benefits of ingredients like ginger for gastric comfort, turmeric for its anti-inflammatory properties, and cumin for reducing bloating. The restaurant Curae aims to offer a practical and accessible way to share this knowledge, serving food prepared with care, quality ingredients, and principles that promote health and balance.
Located in the Boqueirão neighborhood, Curae operates from Monday to Saturday, 12 PM to 5 PM. The menu is entirely guided by Ayurvedic principles, featuring organic, natural, gluten-free, lactose-free, and refined-sugar-free dishes. Fernandes emphasizes thoughtful ingredient combinations, purposeful spice usage, seasonal produce, and preparations designed for nourishment and easy digestion. The menu changes seasonally to align with Ayurvedic recommendations for adapting to climate shifts, offering warming foods in winter and lighter options in summer. Fernandes is actively involved in all aspects of the restaurant, from menu creation and recipe development to brand management, daily operations, kitchen oversight, and supplier relations.
This career pivot reflects a growing global interest in holistic wellness and traditional healing modalities, particularly within the food sector. The restaurant's focus on organic, natural, and seasonally adapted ingredients aligns with contemporary health trends and a desire for mindful consumption. From a systems perspective, Fernandes's venture leverages the established principles of Ayurveda, a practice with millennia of empirical observation, to address modern concerns about diet-related health. The success of Curae may hinge on its ability to effectively communicate the nuanced benefits of Ayurvedic cuisine to a broader audience, navigating the intersection of ancient wisdom and contemporary market demands. This trend suggests a potential future where food is increasingly viewed not just for sustenance but as a primary tool for personalized health and preventative well-being.
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