Ahead of its official opening on January 10, Rosewood São Paulo announced its executive food and beverage team, including Felipe Rodrigues as Executive Chef, Rachel Codreanschi as Executive Sous Chef, Saiko Isawa as Pastry Chef, Felipe Barros as Head Baker and Ana Paula Ulrich as Head Bartender. Under their expert guidance, the hotel will introduce six new immersive dining venues to Jardins, one of the São Paulo’s most vibrant neighborhoods. The new culinary outlets will be complemented by bespoke private dining experiences, in-room dining and curated menus for special events. With the launch of an extensive food & beverage program and the appointment of an internationally acclaimed team, Rosewood São Paulo is now at the forefront of a larger gastronomic renaissance for the destination.
Executive Chef Felipe Rodrigues brings over a decade of experience working in iconic restaurants and hotels in both London and Sweden before returning to Brazil, his home country, where he will now oversee Rosewood São Paulo’s six dining outlets. Prior to joining the Rosewood team, Chef Rodrigues served as an Executive Chef in São Paulo where he achieved a Michelin Star from 2018-2020. Working alongside Chef Rodrigues, Executive Sous Chef Rachel Condreanschi specializes in Kosher cuisine and will helm the hotel’s 24-hour Kosher kitchen. The property is one of the city’s only hotels to offer a full Kosher kitchen and the entire culinary team is proud to have the capabilities to provide this option for guests. A Paulistano, Chef Condreanschi is also thrilled to deliver innovative dining options in her home city.
“I am honored to join such a talented team for the opening of this iconic property in São Paulo,” says Executive Chef Rodrigues. “To be a part of such an extensive culinary program that celebrates the food of our city and complements a thoughtful hospitality project is such a special privilege.” Executive Sous Chef Condreanschi adds, “I am looking forward to creating unforgettable moments for our guests and welcoming visitors to the beautiful city of São Paulo.”
The hotel’s gastronomic experiences that will welcome guests and visitors alike include three signature restaurants: Le Jardin, offering modern cuisine all day; Blaise, a more casual space serving a delicious mix of French cuisine influenced by elements of Brazilian gastronomy, and Taraz, with a South American share-style menu curated by acclaimed Chef Felipe Bronze.
Completing the culinary leadership team is Pastry Chef Saiko Isawa and Head Baker Felipe Barros. Originally born in Tokyo, Chef Isawa has spent over ten years as a pastry chef with endeavours taking her from Brazil to Tokyo to Paris. From working in Michelin Star restaurants to being named Best Pastry Chef of the 50 Best in Latin America in 2017 by The World’s 50 Best, Chef Isawa’s knowledge of classic French confectionery will be showcased at each of the six dining outlets. Born into a family of bakers Chef Barros began his professional baking journey at the age of 13 and has since worked with renowned chefs from around the world. Named one of the best bakers in Brazil and Baker of the Year in 2020 and 2021 by The Brazilian Baking Magazine, Chef Barros will helm the hotel’s patisserie.
Developing and launching the property’s beverage program is Head Bartender Ana Paula Ulrich, an award-winning mixologist, recognized by Mixology News for "Bartender Revelation of the year" in 2020. Ulrich brings several years of experience in the hospitality and beverage industry to her new role, along with unique creative expertise in menu development and training.
Rosewood São Paulo’s curated beverage program will be showcased across Rabo di Galo, an intimate jazz bar featuring bespoke libations and classic Brazilian bar snacks, Emerald Garden Pool & Bar offering light bites and cocktails and Belavista Rooftop Pool & Bar, an exclusive adults-only space that encapsulates the spirit of Brazil with panoramic views of the city.
“We are thrilled to have Chef Rodrigues at the helm of our culinary program, and he is joined by the extraordinary talents of Chef Condreanschi, Chef Isawa and Head Bartender Ulrich. Each an expert in their specialities, together they are working tirelessly to curate each of the unique dining experiences available at Rosewood São Paulo,” says Edouard Grosmangin, Managing Director of Rosewood São Paulo. “Across all of these concepts, our goal is to create memorable spaces that embody the Rosewood brand’s guiding A Sense of Place philosophy with a variety of menu options for all to enjoy.”
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