CHEFS

Saturday 16.11.2013   |   RESERVE TABLE

South American Splendour

Chef Rodrigo Oliveira

Rodrigo Oliveira

South American Splendour

Rodrigo Oliveira, 32, is the chef-owner of Mocotó, an acclaimed Brazilian cuisine restaurant in São Paulo, Brazil. Rodrigo was named Chef of the Year in 2012 and the restaurant was awarded Best Brazilian Cuisine Restaurant in 2012 by Prazeres da Mesa, the main gastronomic magazine in the country.

FACTFILE
Rodrigo Oliveira
Rodrigo Oliveira

Mocotó

Brazil

Passionate about his hometown and its gastronomic heritage, Rodrigo Oliveira uses native Amazonian ingredients and lets them shine through in all their glory.

 

‘The chef remains focused on serving traditional north-eastern Brazilian dishes.’

THE CHEF WAS pointed as one of the 5 most influential young chefs in the world by Elle à Table magazine and Mocotó pointed as one of the 10 coolest restaurants in the globe by The Restaurant magazine. This and other accolades from the most important vehicles are just the confirmation of restaurant's 40 years success. Created as a grocery by Rodrigo's father, Mr. José Almeida, the always busy, low-profile and non-reservation Mocotó, has people waiting for a table any day in the week. Since the young chef assumed the business, the northeast cuisine made at Mocotó is gaining attention from press like Food and Wine, Wall Street Journal, Le Figaro, El País, and more.

 

The chef patron of Mocotó restaurant – originally founded as a grocery store and part of his family since the 1970s – in Sao Paulo, Oliveira transformed the modest eatery, where he used to help out as a child, in secret while his father was away on a trip. It was a bold move, but in doing so, he has made Mocotó a true food destination and placed it on the world culinary map. The risk was clearly worth it: considered the city’s most promising young chef, he has since picked up numerous accolades. Maintaining his family’s philosophy, the chef remains focused on serving traditional north-eastern Brazilian dishes, which he has reinvented to appeal to an international audience.

 

Passionate about his hometown and its gastronomic heritage, Rodrigo Oliveira uses native Amazonian ingredients and lets them shine through in all their glory


TAT
Gert De Mangeleer