Originally from São Paulo, Brazil, she came to the United States and one of her first jobs was as a pastry cook at the Ritz-Carlton hotel in Denver, and then Naples, FL. After almost 3 years with the company, she moved to New York City to work at Jean Georges. In 2012, she began a five-year tenure with Eleven Madison Park. In early 2017, she became the Executive Pastry Chef of Manresa. Developing sweet complements to the three-Michelin-star cuisine of Chef David Kinch, Renata’s powerful devotion to her craft shines through as she incorporates unexpected ingredients into impressive, yet familiar desserts. Ameni leads the restaurant’s chocolate program as well.