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Brightwater Adjunct Chef Instructor for Advanced Breads Gabriel Camargo grew up in Brazil, but his family is originally from Cosenza, Italy and Beira Litoral, Portugal. It was in his Italian-side grandmother's kitchen that Gabriel developed his first ideals of bread aromas, understanding the crucial role artisan breads play on gathering people around the table for a long and lively family lunch.
Gabriel holds certificates of completion in Artisan Baking and viennoiserie from the San Francisco Baking Institute. Previous education includes a BA in Orchestral Conducting and Composition from Faculdade de Artes Alcantara Machado, an MBA in Economics from Fundação Getúlio Vargas in Brazil and a certificate in Artificial Intelligence Strategy from MIT Sloan School of Business. Gabriel is also the Managing Director at Frontinus Consulting, working in a wide range of financial technology projects and startups around the globe.
Gabriel spends a lot of time on the road guest baking at renowned artisan bakeries in the US, France, Portugal and Brazil. He brings to Brightwater a scientific approach to bread baking in line with a real production environment. He joined Brightwater to share with students his passion about breads and contribute to a high performing bread baking culture in Northwest Arkansas.
During his free time, Gabriel enjoys camping, learning new things and, of course, bread baking.
- MBA in Economics, Fundação Getúlio Vargas
- BA in Music, Conducting and Composition, Faculdade de Artes Alcantara Machado
- Certificate of Completion in Artisan Baking and Viennoiserie, the San Francisco Baking Institute
- Certificate in Artificial Intelligence Strategy, MIT Sloan School of Business
- Advanced Breads