Pamella Tomio

From the southern region of Brazil, Lona Misa Head Chef, Pamella Tomio embodies Latin American cuisine, mixing bold and spicy flavours with fresh ingredients to create dishes representative of her homeland.

From the age of seven, Tomio’s playground was her mother’s industrial kitchen. Here, she watched her mother grow the business from humble beginnings, instilling values of patience, leadership and commitment which Tomio carries with her to this day.

From opening a restaurant with her brother in Brazil at 21, to various kitchen roles across different cuisines including French, Italian and Latin American, Tomio brings a wealth of knowledge to the hospitality industry.

After arriving in Australia at 27, her first major gig as Head Chef was at artisanal bakery and café, Rustica where she learnt more about Australian culture and food style – it was also her first connection with the veganism movement.

Starting at Ovolo Hotels in 2021 Tomio worked under the guidance of British-born, award-winning chef and food director, Ian Curley (French Saloon and Kirk’s Wine Bar) and leading Australian plant-based chef, Shannon Martinez (Smith and Daughters), where she found her love for experimental dishes and passion to create unique vegan culinary experiences.

Tomio’s work approach is rooted in the belief that no one is ever too smart to stop learning and to maintain a positive attitude and a willingness to grow. 

“I never thought that working in a vegan restaurant would become my passion, but it has opened my eyes to the endless knowledge and flavours that can be created from fresh produce,” says Tomio.

Away from work, you will find Pamella Tomio enjoying home cooking, watching movies, dabbling in photography, and diving into the amazing food and cultural experiences Melbourne has to offer.

ENDS

Hi-res images: HERE

About Lona Misa
​Hospitality legends and renowned Melbourne chefs Shannon Martinez of Smith & Daughters and Ian Curley of French Saloon, Kirk’s Wine Bar bring Lona Misa to life. In the kitchen, yin meets yang; North meets South, and oil meets vinegar to curate a heavily vegan menu offering vegetarian additions. Lona Misa is a produce-led vegan restaurant, paying homage to Martinez’ Latin roots, and sees the duo collaborate as Creative Culinary Partners. Martinez and Curley oversee the menus across the vegan restaurant and bar, working closely with local farmers, providers and producers, to source all fresh ingredients.

For media enquiries, please contact:
​Madeleine Guthrie | Reymond Communications
​E madeleine@reymond.com.au | M +61 425 702 613