Caroline Martins’ journey into professional cooking began far from the kitchen. Raised in the suburbs of São Paulo, she spent the first decade of her career pursuing science, completing a PhD and working as a plasma physicist in academia in Texas. But the structured world of research never satisfied her creative instincts, and a growing passion for food eventually prompted a dramatic career change.
After appearing on MasterChef Brazil, Martins moved to London in 2017 to study at Le Cordon Bleu before gaining experience in kitchens including Galvin La Chapelle, Pidgin and Kitchen Table. She later moved to Manchester, where a series of pop-ups, private chef work and appearances on BBC’s Great British Menu led her to open her own place.
In 2024 she launched SAMPA, an intimate 12-seat chef’s table that quickly built a four-month waiting list. Now Martins is expanding with BRASA, a new Brazilian barbecue concept centred on traditional churrasco cooking. Set to open at Freight Island this spring, the more casual venture will focus on fire-led dishes, shareable plates and prime cuts cooked over flame.
What first sparked the idea of leaving science for the kitchen?
I went into physics because it felt secure and my parents encouraged it, but I’ve always loved cooking. By 26, I had reached a postdoctoral position at the University of Texas in Austin, but I wasn’t happy. Most of my time was spent on bureaucratic tasks - guiding students, reviewing theses, and teaching. I found myself counting down the hours just to go home and cook for friends. Physics also had limits: without resources, my work couldn’t progress no matter how hard I tried. Meanwhile, my passion for cooking kept growing, and I realised I had to follow it.
What was the biggest challenge you faced when changing your career?
From my family, from MasterChef, and from people around me, there was no one that really said, “If you love this, go for it.” I had no one to guide me, so it was just a gut feeling - I had to do it for myself. The hardest part was facing everyone’s opinions and learning to trust my own instincts while chasing happiness.
How did you know it was the right move?
I feel like my higher self was guiding me. I’m always looking for signs from the universe, and every decision I make feels like confirmation that I’m on the right path. I see things as aligning perfectly, and I truly believe everything will work out.
Brazilian barbecue is more than just meat - it’s a rich, versatile culinary tradition.
Does your scientific training influence your career as a chef?
Yes, I think the principles are the same. You can be the best chef in the world, but if you’re disorganised, you won’t get far. You need to manage your time, prioritise important tasks, and stay organised. I focus on this when training younger chefs, teaching them structure and discipline. I give them clear steps and tools to get everything in order. It’s like applying the scientific method in the kitchen - planning and organisation make all the difference.
What advice would you give someone looking to make a dramatic change to their career?
I would say go for it, because life is too short and no one else lives your life for you. The only person you need to live for is yourself and your own mind. In the end, everything will work out. Even if things don’t go as planned, you’ll find a way - we’re survivors by nature.
Tell us about your career as a chef
When I decided to start a career in cooking, I had two options: use my life savings to attend culinary school or try my luck on MasterChef Brazil. I got onto the show, and although I didn’t win, the experience motivated me to pursue cooking seriously. At 29, I used my savings to study at Le Cordon Bleu. After graduating, I wanted to learn pastry but had no money left. So, I sent my CV to about 50 restaurants in Italy, offering to work for free in exchange for food and accommodation. Only one replied - a hotel restaurant near Merano in the Alps - where I spent six months working and learning as much as I could. Soon after, my British boyfriend proposed, and we decided to move to London, where I worked in several kitchens, including Galvin La Chapelle, Pidgin and Kitchen Table. Then we moved to Manchester, where I opened SAMPA, and here we are, set to open BRASA.
Describe BRASA
I wanted to create a more casual concept centred on Brazilian barbecue, so I spoke with the team at Freight Island about taking over one of their kitchens. The idea is a menu of small, shareable dishes, all connected to the barbecue and smoky flavours. At the centre will be a barbecue with around 10 counter seats, so guests can watch the cooking and interact with the chef. Other seats are also available, or guests can take their food and enjoy the entertainment. It offers both quick, affordable small plates and larger dishes like steak.
Why did you decide to open BRASA?
As the waiting list for the chef’s table kept growing, I realised I wanted to expand - but not by opening another restaurant doing the same thing. I wanted something more casual and accessible, which is how BRASA was born. I also felt people were getting tired of the same cuisines. While there are plenty of options for Chinese and Italian food, it’s much harder to find places focused on Latin American flavours, techniques, wines, and cocktails. In Manchester especially, people are excited by something different.
You can be the best chef in the world, but if you’re disorganised, you won’t get far.
How does it differ from SAMPA?
SAMPA is a fine dining tasting menu with one sitting for 12 people and includes some barbecue elements. BRASA is more casual - still inspired by Brazilian cuisine and some flavours from SAMPA - but offers a broader experience where guests can book or walk in. Everything at BRASA is barbecue, with smoke and fire in every dish, reflected in the name, which translates to ‘embers’.
What drew you to the churrasco style of cooking?
BRASA focuses on traditional churrasco because, in my region of Brazil, barbecue is a daily, family tradition. Every day, meals are cooked over the grill, even simple staples like corn. It’s not just about serving steaks - it’s about the full experience of fire, smoke, and communal cooking. I wanted to bring that authentic, traditional element to BRASA, showing that Brazilian barbecue is more than just meat - it’s a rich, versatile culinary tradition.
What inspired you to open SAMPA?
I started doing pop-ups, but when lockdown hit, I had nowhere to cook. So, I began messaging the wives of Brazilian footballers in Manchester on Instagram, offering to cook for their families. That led to private work, connections, and more pop-ups where I could test my Brazilian food concept. I also made appearances on the Great British Menu in 2022 and 2023. Eventually I took over a unit in Manchester’s Northern Quarter and opened a 12-seat chef’s table, where I cook and talk guests through Brazilian ingredients and dishes.
What are the strengths and limitations of BRASA’s format compared with SAMPA?
The main advantage is that I’ll be able to serve more guests. At SAMPA we only have 12 seats, which limits how many dishes I can showcase, but with this setup people can order from a menu, giving them more choice and allowing me to present more of my food. The downside is that I can’t sell alcohol because the venue manages the drinks. However, I’ve been speaking with the beverage manager, and they’re planning to serve caipirinhas – a classic Brazilian cocktail and possibly Brazilian beer, so guests can order food from BRASA and simply walk across the hall to get their drinks.
Even if things don’t go as planned, you’ll find a way - we’re survivors by nature.
Why did you decide to open restaurants in Manchester?
If I tried to do this in London, it would be very expensive, and I’d have very little visibility. The sense of community there can feel quite spread out. So, my husband and I decided to explore other cities - we visited Leeds, Manchester and Birmingham to see what might work for a smaller place. We found the atmosphere up north incredibly friendly. After spending just one Saturday in Manchester, we knew it could be the right city for us.