VI Chef's Cycle

It's time for another Chef's Cycle!

This year's event will take place in August, and this time was Chef Laurent Suaudeau who invited the greatest Chefs from Brazil to participate. Every weekend we will have a diversified cuisine, with menus especially prepared by Chef Laurent Suaudeau (Escola das Artes Culinárias Laurent), Renato Carioni (Così) and Tsuyoshi Murakami (Kinoshita).

LAURENT SUAUDEAU - 06 - 08 August

Laurent Suaudeau is now the most renowned Chef of French cuisine in our country, famous for the delicacy of his dishes, prepared from the mixture of classical French cuisine with typical Brazilian ingredients, resulting in wonderful culinary creations.

Cook by an early vocation, around his twenties he was already working with Chef Paul Bocuse at the famous restaurant "Collonges-au-Mont-d'Or". The expert, who immediately recognized young Laurent's talent, invited him, in December 1979, to head the kitchen of "Le Saint-Honoré", at the Meridien Hotel in Rio de Janeiro. He was then 23 years old. Before this, he had also worked at the restaurant Les Pres, Les Sources d'Eugenie, with Chef Michel Guerard, another three-star by Michelin.

In 1986 he opened his own restaurant, "Laurent", soon after coming to be considered the best restaurant in Rio and getting the best rating in "Guia Quatro Rodas". In 1991 he moved to São Paulo, bringing the restaurant along and always being rated as the best and receiving numerous awards in the prestigious Quatro Rodas and Veja magazine.

The Chef has released two books: "O Sabor das Estações" (Taste of the Seasons) and "Cartas a um jovem Chef" (Letters to a Young Chef) and, in 2000, created the Laurent School of Culinary Arts in São Paulo, in order to improve the Brazilian cuisine and teach the cooks and kitchen professionals.

Some Achievements...

- In 2004, Laurent becomes "Maître Cuisinier de France", being part of this worldwide organization designed to house the world's best Chefs.
- Chef of the Year and Best French Restaurant in São Paulo, Revista Gula, 2003;
- Best Chef of the Year, Best French Restaurant in São Paulo and Best Dessert of São Paulo, Veja São Paulo, 2003;
- Chef of the Year, Gula Magazine, 2000;
- Best French Restaurant in São Paulo and Best Chef of the Year, Veja Magazine, 1999;
- Knight of the Order of Rio Branco, by President Fernando Henrique Cardoso, 1997;
- Knight of Order of the Agricultural Merit, by President Jacques Chirac during his official visit, 1997;

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RENATO CARIONI - 13 - 15 August

Known for his creative recipes, Chef Renato Carioni has an enviable trajectory. Right after completing his initial course at Senac Aguas de Sao Pedro, he moved from Florianópolis to Europe, where he lived for 10 years, aiming to solidify and expand his knowledge of the classical French and Italian cuisine techniques at renowned restaurants. He started at the Ritz Hotel in London, later working at the La Villa des Lys and the Majestic Hotel in Cannes; then went to Florence, in Italy, to work in one of the world's most famous restaurant, the Michelin-three-starred Enoteca Pinchiorri. He finished his European tour returning to France, this time as Sous Chef at the also legendary Chateau la Chevre d'Or, a hotel in the small medieval village of Eze, between Nice and Monaco, restaurant that has two Michelin stars and the chef at the time, Philippe Labbé, is today considered one of the five best chefs of France. After nearly ten years working in starred kitchens, Carioni returned to Brazil to command the dishes at Cantaloup and, currently, conducts Così restaurant along with his partner, Leonardo Recalde. Follower of the gastronomic trend "Bistromania", which has emerged in recent years in France from modern bistros run by young chefs, offers its clients the culinary excellence of the modern Italian cuisine at a price slightly below the market.

Some Achievements...

- Così: Best New Restaurant, Guia da Folha de S. Paulo, 2009;

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TSUYOSHI MURAKAMI - 27 - 29 August

Chef and owner of the restaurant Kinoshita, Tsuyoshi Murakami makes very good use of the great moment in his career and enjoys the success of his restaurant, which brought to Brazil the Kappo Cuisine, a new concept of Japanese haute cuisine, which seeks to bring out different feelings from exotic combinations of textures, bouquets and flavors of rare delicacies.

Murakami was born in Hokkaido, Japan, and arrived in Brazil in 1961. When young, he decided to spend a period in Tokyo, where he had his first experience at a restaurant. Soon he fell in love with Japanese cuisine and desired to pursue a career. In the search of new culinary concepts, Murakami went on a trip to Asia, Europe and USA. In Tokyo, he worked at the Ozushi, in New York, at the Shabu Shabu and, in Barcelona, at the Kiyokata. Back to Brazil, he joined the Kinoshita restaurant, constantly wining numerous awards.

Some Achievements...

- Chef of the Year, Prazeres da Mesa, 2009;
- Kinoshita: Modern Best Restaurant, Best Chef, Best Setting and Best Service, Made in Japan, 2009;
- Kinoshita: Best of the City of São Paulo, Guia da Folha de S. Paulo, 2009;
- Kinoshita won the categories Barman and Japanese, this last one as the best representative of the cuisine in the city, Go Where Gastronomy, 2009;
- Chef of the Year, Veja São Paulo, 2008;
- Best Chef of Brazil, Guia Quatro Rodas, 2008;
- Best Chef of Brazil, Veja Magazine, 2008;
- Chef of the Year, Gula Magazine, 2008;
- Chef of the Year, Guia da Folha de S. Paulo, 2008.
- Chef do Ano, Guia da Folha de S. Paulo, 2008.


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