In the heart of Belo Horizonte, chef Pedro Barbosa is transforming the humble ice cream cone into a gourmet experience at his establishment, Uaiê. Everyday, he meticulously finalizes desserts, whether it's placing an artistic flower atop the ice cream or perfecting the cone's structure, emphasizing that no detail is too small. Barbosa attributes his passion for cooking to his upbringing in Paracatu, where he was surrounded by home-cooked meals and an appreciation for aesthetics learned from his grandmother.

At Uaiê, Barbosa departs from traditional ice cream parlor norms by crafting a weekly menu of delectable and innovative combinations. He takes pride in testing recipes and harmonizing flavors, offering customers an experience that goes beyond mere sweetness. This creative process allows him to explore and express his culinary identity, turning ice cream into a canvas for artistic expression.

Barbosa's culinary journey began in Brasília before he honed his skills in São Paulo at the renowned Maní under chef Helena Rizzo for eight years. His diverse background and experiences have equipped him with the precision and creativity needed to elevate simple desserts into high gastronomy, aiming not only to delight palates but also to engage the senses.