Tasting Santa Catarina

Chef Daniela Damasceno remembers the farm before she remembers any kitchen.

School holidays with her grandmother Maria meant following the preparations, discovering new aromas, and learning the patience that good food requires. Fresh ingredients, simple preparations, and a table that brought people together.

Those early memories continue to shape her cooking at Awasi Santa Catarina.

From Mato Grosso to the coast

At 17, Dani left Primavera do Leste, in Mato Grosso, to study gastronomy at Univali, in Santa Catarina. During her studies, she began working at Ponta dos Ganchos, now Awasi Santa Catarina, where she had her first experience in a fine-dining kitchen.

She later spent time in France at Les Prés d’Eugénie, the restaurant of Chef Michel Guérard.

More than a decade later, she leads the team that once helped shape her career. Over the years, her focus has evolved from technique to a deeper appreciation of what surrounds her: local producers, fishermen, ingredients, and the culinary traditions of the region.

Territory on the Plate

For Dani, expressing a sense of place through food means inviting guests to discover the destination through its flavors. This experience begins long before a dish reaches the table, with the selection of each ingredient and the relationships built with those who produce it.

Oysters from Ribeirão da Ilha, in Florianópolis, are a perfect example. Cultivated by local families, they reflect the character of the coast. A touch of acidity, something fresh, an herb from the lodge’s garden: often, that is all they need.

Regional fish and shellfish are paired with vegetables, herbs, and flowers grown on the property. Even the honey comes from native bees kept at the lodge.

A Menu in Movement

The seasons guide the menu. Summer brings lighter preparations, with an emphasis on vegetables, fruits, herbs, and citrus. As temperatures fall, dishes take on deeper flavors and more comforting preparations.

The garden reveals when each ingredient is ready, while the sea and weather influence what is available. On some days, an ingredient may not arrive, and the menu adapts accordingly.

“Cooking seasonally is understanding that we are not the ones who determine the time of the ingredients,” Dani says. “It is nature that shows us the way.”

Where a Dish Begins

A new dish often begins with a single ingredient: an exceptional fish, a vegetable at its peak, or a product sourced from a small local producer.

From there, Dani and her team experiment with textures, refine flavors, and find the right balance of acidity, richness, and temperature. It is a collaborative process, and often the simplest approach proves to be the most rewarding.

For Dani, sophistication lies not in adding more elements, but in recognizing the value of what is already there.

Beyond the Plate

For guests at Awasi Santa Catarina, each meal offers another perspective on the region.

The coastline explored in the morning reappears at dinner through a freshly harvested oyster, an herb from the garden, or a spoonful of local honey. The landscape becomes part of the dining experience, revealing itself in new and unexpected ways.

Through her cooking, Dani invites guests to discover Santa Catarina through its flavors, its people, and the natural rhythm of its seasons.