Fourth generation of a chef’s clan who built much of modern gastronomy, Thomas Troisgros began his personal culinary career when he was 10 years old, when he spend a time in France with his grandfather Pierre. There, guided by world renowned Michel Troisgros, he learned the importance and the value of land ingredients, the aroma and the texture of fresh products.
Graduated at Culinary Institute of America, Thomas had internships in renowned restaurants until return to Brazil in 2006. It was when he took over the kitchens in partnership with his father, Claude.
Engaged in search of the roots of Brazilian cuisine and the best use of our ingredients, always makes sure to highlight these discoveries in events that participates around the world.