Born in Brazil in 1981, Felipe Rodrigues is undoubtedly one of South America’s greatest chefs right now – and South America is a land of great gastronomic traditions.
His training, however, is anything but Brazilian, and encompasses experiences with some of Europe and Peru’s most renowned chefs. It began in London, at Ristorante Belvedere with Marco Pierre White in 2007. It continued in Sweden, with the great Mathias Dahlgren in Stockholm between 2009 and 2013.
This was followed by a radical change in Rodrigues’s training when he returned to South America, whose cuisine had in the meantime reached heights that had been unimaginable until a few years prior, thanks to the uniqueness of its products and the rediscovery of ancient techniques and ancestral flavours.
During a year in Lima, Rodrigues worked at the three best restaurants in Peru: Virgilio Martinez’s Restaurante Central, Gaston Acurio’s Astrid & Gaston, and Maido, which was considered the best restaurant in South America at the time.
He finally returned to São Paulo, as Executive Chef at the Grand Hotel Palácio Tangará, which he then left in 2022.
The chef is now Head Chef at Rosewood Complex in São Paulo.
