COCINIERO is a space for sensorial, biological, philosophical, and cultural investigation of flavor.
The project was born from a deep curiosity about how we perceive, remember, and assign meaning to what we eat. Here, flavor is not treated merely as pleasure or a biochemical reaction but as a complex phenomenon — one that crosses senses, anchors memories, and seeps into culture.
It begins in the kitchen but goes far beyond the plate. It moves through science, philosophy, gastronomy, and lived experience, seeking to understand how flavor shapes who we are and how we relate to the world.
It’s a project for those interested in food but also in cognition. In molecules, but also in memory. And in questions. Many questions.
About Getulio Ribeiro
Engineer. Cook. Someone who observes the world through photography.
Today, as a gastronomic scientist, I bring all to explore flavor, not as a mere detail of experience, but as something that connects body, mind, language, and everything we feel without knowing why.
I spent over 18 years in the corporate world, working on telecommunications projects, strategy, and quality. In parallel, I carried a fascination, or perhaps an obsession, with flavors and why some of them touch us so deeply.
That led me to the traditional Le Cordon Bleu, to Spain, to a master’s in gastronomic sciences at the Basque Culinary Center, and, most importantly, to the creation of a methodology for investigating flavor perception.
Today, I work across research and development of food products and gastronomic experiences, always with a human-centered approach, focused on what happens between the mouth, the brain, and memory.
I don’t seek ready-made answers — I like to investigate.
I believe flavor is more than pleasure: it’s a way of knowing, remembering, and maybe, transforming.