Lara was born in Rio de Janeiro, Brazil, but was raised in rural South America. She grew up playing in mounds of dried rice husks, running through coffee fields, line-fishing in piranha infested rivers and exploring endless pastures on her horse. Her father taught her to hunt and her mother taught her to cook. In Paraguay, suckling pig was roasted over a gleaming fire for hours on end; in Chile, lamb was skewered across from dancing flames; in Uruguay, partridges and hare were braised in the depths of the clay oven. For Lara, food and fire have always been a causal effect. In the rustic farmhouse that is her family home to this day, the wood fire stove is still her haven.

She went on to a career in social impact and sustainability, working with rural development and poverty reduction projects for over five years. She decided it was time to transform her passion into the tools needed to achieve her goals in life. A year's study at Le Cordon Bleu, and Lara completed the Grand Diplome in Cuisine and Patisserie and then the Diploma in Culinary Management - where Faisca ceased to be an idea buried in her mind and became a plan.

Food and fire are the concept, underpinned by a fundamentally sustainable approach to food production, management and waste and social inclusion. Here, she takes the first steps into this journey.