September
Thomas Troisgros - 11/09
Fourth generation of a family that shaped French cuisine, from his grandfather Pierre, one of the creators of Nouvelle Cuisine, to his father Claude, a fundamental reference in Brazilian gastronomy, he graduated from the Culinary Institute of America and worked at establishments like Mugaritz and Arzak before putting down roots in Rio. At the helm of Toto and Oseille, in Ipanema, he develops a cuisine that dialogues with French heritage without surrendering to it, with a keen eye for the acidity and richness of Brazilian biodiversity. Thomas proves that heritage and identity don't need to exclude each other, but can coexist and reinvent themselves in the same kitchen.