André Mendes

Chef André Mendes’s culinary philosophy is deeply rooted in a contemporary reinterpretation of Brazilian gastronomy, enriched by his extensive international experience. After nearly a decade honing his craft in Michelin-starred establishments across Europe—including the Eleven in Lisbon and working alongside luminaries like Sergi Arola and Quique Dacosta—Mendes returns to Brazil with a profound commitment to reconnecting with his origins and the flavors that shaped him. His core ethos centers on valuing national ingredients and seasonality, aiming to craft a more authorial and current cuisine that speaks to Brazil's rich culinary identity. Mendes believes that culinary excellence transcends the plate, residing in the meticulous details, unwavering consistency, and, crucially, in the people behind the craft. He champions the strength of a cohesive team and a leadership style that fosters culture and identity, aspiring to translate this vision into every guest experience at Palácio Tangará. This approach blends his refined technical mastery, acquired globally, with a sensitive appreciation for local sourcing and the vibrant, evolving landscape of Brazilian ingredients, aspiring to a lighter, more modern interpretation of fine dining. Chef André Mendes’s signature approach is characterized by a precise fusion of refined international techniques—honed in top European kitchens—with a deep reverence for Brazilian ingredients and seasonality. His style marries technical rigor with creative sensitivity, aiming for a lighter, contemporary fine dining experience. He is poised to give particular prominence to fish and seafood in his menus. Mendes's technical mastery allows him to elevate classic and modern dishes with precision, while his creative vision ensures a unique identity. Among the emblematic dishes and creations developed under his leadership are the crispy octopus with romesco sauce, grilled wagyu with pear purée, and a renowned sea bass with spices and sweet-and-sour jus. Other notable mentions include bacalhau with watercress and pil pil sauce, and glazed Wagyu with artichoke purée, broccoli, and ancient mustard sauce, showcasing his ability to integrate sophisticated flavors with a focus on premium ingredients.

Career

• Executive Chef at Palácio Tangará (Oetker Hotels), São Paulo, Brasil
• Sous Chefe de Cozinha at Four Seasons Hotel Ritz Lisbon, Lisboa e Região, Portugal
• Chef de cozinha at Restaurante Eleven, Lisboa, Portugal
• Chef at Arola y Lab (Penha Longa Resort), Sintra, Lisboa, Portugal
• Chefe de Cozinha at Conceito Food Store, Bicesse, Lisboa, Portugal
• Estagiário at Quique Dacosta Restaurante, Denia, Valencian Community, Spain
• Chefe de Cozinha at Arola Vinte Tres, São Paulo, São Paulo
• Cozinheiro Chef de Partida at Dalva e Dito, São Paulo, São Paulo
• Estagiário at DOM restaurant, São Paulo, São Paulo

Mentored by Chef Joachim Koerper, Quique Dacosta, Alex Atala.