Helena Rizzo

Chef Helena Rizzo's culinary philosophy is a rich tapestry woven from diverse influences, deep introspection, and a profound connection to Brazilian terroir and culture. At its core, she blends the precision and intensity of her training at El Celler de Can Roca with the vibrant spirit of her Brazilian heritage and personal childhood memories. Her approach is characterized by a relentless search for authenticity, viewing cuisine not as a fixed concept but as a constantly evolving manifestation of cultural identity. She emphasizes the intuitive process of creation, asserting that 'the moment you get your hands dirty, that’s when things reveal themselves,' allowing the ingredients to guide the journey of discovery. Rizzo draws heavily from Brazil's immigrant cultures—Italian, German, Portuguese, English, Japanese, Lebanese, and Syrian—likening Brazilian cuisine to a 'patchwork quilt' of influences. This diversity is reflected in dishes that seamlessly merge traditions, such as combining Italian and Japanese elements. Her childhood food memories, particularly from the Italian-influenced south of Brazil, are a crucial wellspring of inspiration. Furthermore, her recent experiences spending more time on her countryside property, planting and cooking at a slower pace, have directly influenced new dishes, deepening her connection to local ingredients and traditional preparation methods. She reveres the 'impressive and infinite diversity of plants and ingredients' in Brazil, highlighting tropical fruits like jabuticaba and bacupari as key expressions of Brazilian terroir. Helena Rizzo's philosophy also champions creative freedom and collaboration. Inspired by punk's message of self-expression, she believes in an open-minded approach to culinary development. She sees the kitchen as a shared space where ideas flow from her entire team, ensuring that everyone sees themselves in their work. This collaborative, non-linear research, combined with a deep respect for small rural producers, forms the bedrock of her overarching vision: to continually refine Maní's excellence, push culinary boundaries, and remain intimately involved in the daily creativity of her kitchen. Chef Helena Rizzo's signature approach is defined by an authoritative blend of technical mastery, artistic intuition, and a profound respect for authentic flavors and narratives. Her technical style, honed at renowned European establishments like El Celler de Can Roca, prioritizes precision, especially in temperature control and uniformity in cooking. Yet, this exactitude is always in service of a spontaneous and inventive creativity, allowing fresh ingredients to tell original stories of flavor and seasonality. Her plating is deeply influenced by her background in drawing and painting, evident in her artistic presentations. Rizzo's dishes are a testament to her 'patchwork quilt' philosophy, skillfully merging diverse culinary traditions. Examples include her fusion of Italian and Japanese elements in dishes like squid ramen and her signature Gnocchi with tucupí dashi, or her playful incorporation of Arab flavors like mint and za’atar. She excels at contemporizing traditional Brazilian techniques and ingredients, creating a dialogue between past and present. Among her most legendary signature dishes are: * **Gnocchi with tucupí dashi (Nhoque de mandioquinha com dashi de tucupi)**: A quintessential fusion of Brazilian and East Asian flavors. * **Capellini with mushrooms, butter and Sicilian lemon** * **Ceviche de caju (Cashew Ceviche)** * **Tempurá de quiabo (Okra Tempura)** * **Ovo de sobremesa (Dessert Egg)**: A widely recognized creative dessert. * **Tambaqui moqueado com purê de banana-da-terra e beiju**: Revisiting indigenous smoking techniques. * **Tortei de pupunha com abóbora cabotiá**: A nod to her Italian-Brazilian childhood memories. * **Salada de beterraba defumada**: Demonstrating innovative texture and flavor. * **Da lama ao caos (From Mud to Chaos)**: A complex dessert featuring smoked eggplant, dried curd, Persian lime skin, and black sesame ice cream, showcasing her inventive spirit.

Career

• Chef-Owner at Maní, São Paulo

Mentored by Celler de Can Roca (institution).