Renata Ferraro
After working front of the house for seventeen years as bartender and beverage manager, Renata enrolled at Le Cordon Bleu of America with the dream of one day opening up her own coffee shop. After graduation, she worked at prestigious hotels and luxury properties in the Caribbean and both the East and West coasts of the US. It was at the Fontainebleau Hotel that she found her true calling in the bread and Viennoserie department. Not bound by traditional rules and never afraid to push boundaries she is now The chef/partner at Flour and Weirdoughs, an artisanal bakery and flour mill founded alongside restauranteur Carlos Flores.
Since his late teens, Carlos worked in high paced high volume Mexican restaurants specializing in Sinaloan cuisine. This sparked his passion for all things food thus enrolling in the Culinary Institute of America. Shortly after graduating he embarked on opening his own restaurant. Running a restaurant at a young age, he saw himself as more of a restauranteur and not just a chef. He went on to manage a high volume fast casual Latin cuisine chain in different locations throughout Miami Dade. Seeing the need for more artisanal bakeries in South Florida, he decided to create Flour & Weirdoughs alongside Chef Renata Ferraro.
