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The Chef Renata Macena specialized in projects and focused

on functional food with gluten and lactose-free. She found her gluten intolerance just over 11 years ago, a period to which she decided to drop the career sets (shoe designer) to devote herself entirely to gastronomy and to the universe of "gluten free", with a dream to be able to provide safe food for people like her. Formed in gastronomy from Universidade Anhembi Morumbi with specialization in: Confectionery at Senac, Lenôtre, gluten and dairy-free Bread Making at the SFBI-San Francisco Baking Institute (California-USA), Andalusian cuisine at the International School Of Hotel Management-les Roche Marbella (Marbella-Spain) and Italian cooking gluten free by the Italian Culinary Institute for Foreigners-ICIF (Costigliole d'Asti (AT), Italy) and post-graduate in Functional Food.

Nowadays she takes part in some conferences as a scientific coordinator and has an Atelier Studio specialized in functional food. She does consult, organizes and runs coffee breaks, does specialization courses, develops recipes and attends the celiac public or supporters of healthy and organic food. The Chef Renata Macena is the creator of the MAY GREEN Campaign along the E4 Agency.


Young agency, segmented and passionate about nutrition, sports and everything that provides balance and health, aiming at the well-being of body and mind. Their philosophy is to work the marketing responsibly and practice good communication.

Creator of the Gluten Free Brazil that in 2019 arrives in their 10° Edition. Ten years ago, the first edition was marked by the presence of 100 people who attended 6 large lectures and pioneering brands in the industry.

With over 2,000% growth in relation to public and 600% over the number of exhibitors, the event is consolidated in the calendar of the big fairs in Brazil, dedicated to health and nutrition, and it is considered the largest Gluten-Free Latin America event. It receives guest speakers in 26 national and international lectures during a two-day event.

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