Vivianne Pontes, a food researcher, brings a diverse perspective shaped by her Biochemistry and Molecular Biology background. Her Brazilian roots enrich her exploration of cultural foundations in food. Vivianne has authored pioneering content on aquafaba and gained professional experience as a head chef and consultant in the UK’s pub and restaurant industry. She continues to innovate and experiment with flavors, contributing to Made in Hackney’s class program and hosting popular community classes. Asked about her deep love for food, she explains, “Because I am always hungry—for food, for knowledge, for sharing.”