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Frederico Guerreiro was pursuing a career in psychology before his heart lead him to the kitchens at ICE. Since completing his externship at Degustation in New York City, his job has taken him all over the globe. Shortly after graduating from ICE, Guerreiro began working in Europe, first as the Chef de Partie at Pedro e o Lobo in Lisbon and later, at Viajante in London. During his tenure as the Chef de Partie at Victoria Vilamoura in Portugal, he was a contestant on Portugal’s version of the hit show Top Chef. In 2012, he traveled to Tokyo to work under Seiji Yamamoto at his renowned restaurant Ryugin, which is number 28 on the S. Pellegrino’s list of the "World’s 50 Best Restaurants". Recently, he returned to Portugal to serve as Chef de Cuisine at Pedro e o Lobo. Guerreiro says his goal is to combine Iberian flavors and ingredients with Japanese cuisine. When he describes how ICE helped him find his culinary voice, he says, “ICE´s amazing faculty and staff really help promoting the passion for the hospitality industry. The instructors were very knowledgeable and up-to-date. Towards students, they are both motivated and motivating. The versatile and eclectic programs, variety and quality of products and fully equipped and functional facilities helped broaden my culinary horizons.”