My name is Fabrizio Naturalli, i'm a brasilian private chef. I have experience working as yatch and private chef, and also corporative chef. I have 20 years experience on this industry and love my profession. My favorite cuisine is italian and peruvian. And for my food can made people always happy.

Exclusive Experience with Chef Fabrizio Naturalli

Chef Fabrizio offers an exclusive gastronomic experience celebrating the vibrant flavors and diversity of Brazil. Each dinner is an immersion into the ingredients, techniques, and traditions that make Brazilian cuisine a unique fusion of cultures.

The menu is presented in four courses, called “seasons” — Spring, Summer, Autumn, and Winter — and paired with a carefully curated wine list by sommelier Clara Mei. It’s a journey through the tastes of Brazil in an intimate and sophisticated setting, in an apartment located in the traditional Higienópolis neighborhood, surrounded by Brazilian art and furniture.

"To speak of Brazil is to speak of the world. Here, ingredients and techniques from all over the world have blended with regional cuisines and ingredients so seamlessly that we sometimes forget they are not native to the land. The Brazilian table is warm, abundant, colorful, and rich — this is the spirit of this menu."

Experience Format:

• Table for up to 6 guests, ensuring an intimate and personalized experience.

• Tasting menu with carefully crafted dishes and wine pairings.

• Experience available in Portuguese, English, Spanish, and French.

“Flavors of Brazil” Menu

Spring

• Pork belly with lime caviar

• Palm heart deep-fried dumpling with Brazilian pepper mayonnaise

• Manioc croquet with dried meat and Brazilian cream cheese

• Filo crust filled with Brazilian cheese and tropical fruit jam

Summer

• “Bread Delícia” — traditional bread from northeastern Brazil / Broa, traditional corn flour bread

• Mini Cuscus Paulista vegetarian (Cuscus Paulista is a traditional preparation from São Paulo, inspired by Arabic couscous)

• Grilled shrimp with pink lemon hollandaise sauce and shrimp ballotine

• Duck in tucupi sauce (tucupi is a fermented manioc sauce traditional in northern Brazil)

Autumn

• Trio of Brazilian cheeses with citrus jam

• Chilled tropical fruit consommé

Winter

• Coconut and chocolate Bavaroise: sponge cake, coconut mousse, and white chocolate ganache

• Brazilian assorted petit fours

Drinks

• Water / Sparkling water

• Sparkling wine La Toller Brut

• Rosé wine Uxmal

• White wine Chardonnay Carmen Insigne

• Herbal infusion / Coffee

• Price for a group of 6 guests: R$3000