Chef Rafael Brunhosa is a passionate Brazilian culinary enthusiast from Rio de Janeiro, whose gastronomic journey began as a therapeutic hobby during the pandemic. Although he pursued a career in a multinational company, Rafael always knew that his true passion was cooking. Inspired by his father’s experience as a chef in renowned Rio de Janeiro clubs, he found in gastronomy a way to transform emotions and memories into excellent dishes.
Holder of important titles in the gastronomic sector and a member of the Academia Carioca e Fluminense de Gastronomia (ACFG) and FIC Brasile, Rafael reflects in each creation his commitment to authentic and balanced flavors. His signature dish, salmon with passion fruit sauce and baroa potato purée, symbolizes his ability to harmonize ingredients and create memorable sensory experiences.
Encouraged by his wife, Flávia Brunhosa, he has been expanding his presence on social media, sharing accessible culinary techniques and valuable tips for cooking enthusiasts. With a forward-looking vision, Rafael plans to professionalize his culinary ventures, combining his passion for teaching, consulting projects and the creation of unique gastronomic experiences.
Can you share the moment or experience that made you realize you wanted to become a chef and how your cultural background has influenced your culinary style?
My journey into gastronomy didn’t begin in a professional kitchen, but at home, surrounded by emotional flavors and family stories. Gastronomy runs in my DNA: when he was younger, my father worked as a cook in prestigious clubs and companies across Rio de Janeiro. Due to personal challenges, he couldn’t pursue a formal career in the field, but at home, he was always a true chef. His surprising techniques and restaurant-style dishes turned our kitchen into a place of learning, delight and inspiration. He was, without a doubt, my first teacher and a major influence on who I am today.
I vividly remember a Sunday lunch when I took over the kitchen and prepared an entire meal with my own hands. That day was a turning point. I felt how a dish could gather people, awaken memories and create lasting bonds. That’s when I realized that cooking wasn’t just a skill, it was a calling from the heart.
As time went on, my travels across Brazil and around the world deepened this passion. Exploring traditional restaurants, local markets and regional ingredients exposed me to rich gastronomic cultures. Every place brought new flavors, aromas and colors, all beautifully woven together with stories and traditions that left a mark on me.
My cultural roots are deeply Brazilian, diverse, bold and full of soul and they influence every aspect of my culinary style. I carry the sensory memory of open-air markets, the aroma of garlic and onions sizzling in olive oil and recipes passed down through generations. My cooking is a reflection of my identity: a blend of local simplicity and global technique. I like to think of my cuisine as a bridge, connecting tradition and refinement, the depth of Brazil and the creativity of the world.
Besides your main culinary work, do you engage in any side projects such as writing and how do these complement your career as a chef?
Absolutely, and I see that as one of the greatest strengths in my career. Gastronomy lives beyond the plate; it thrives in stories, culture and education. As the culinary editor of FunViews Magazine, I have the privilege of researching, writing and amplifying voices that expand our understanding of food. Writing is a natural extension of what I do as a chef and culinary communicator; it allows me to reach those who may not have tasted my dishes, but can still be moved by a story I share.
I write with the same passion I put into my cooking. I bring my experience from events, my culinary travels, my work as a Personal Chef and the transformations I witness when someone discovers a new flavor or a new way to cook. Writing also helps me reflect on my creative process. For me, cooking, teaching and writing are all part of the same mission: to inspire and transform through food.
How has your family influenced your cooking journey and in what ways do they support or inspire your work in the kitchen?
My family is the foundation of everything I do. It was around the table that I learned about generosity, connection and the art of storytelling. Every dish served at home was more than nourishment, it was an expression of love, care and culture. I carry that with me in every project, especially when I work as a Personal Chef, creating intimate and emotional experiences for my clients.
My wife, Flávia, is my greatest partner in this journey. She’s present behind the scenes of many of my projects, supporting every decision, celebrating every milestone and sharing in every challenge. She understands the intensity of my work and the emotion I pour into each event. That kind of support gives me the energy to keep evolving, innovating and staying grounded in my values, both as a chef and as a human being.
What are your future goals in the culinary world and how do you envision evolving your cooking style or restaurant concept in the coming years?
My future in gastronomy is anchored in three core pillars: first, education; second, the celebration of Brazilian ingredients; and third, personalized culinary experiences. I want to expand my Personal Chef services, making them more accessible to families and individuals who want to enjoy tailor-made gastronomic moments at home. For me, fine dining shouldn’t be a luxury reserved for a few; it should be a real, intimate and human experience.
At the same time, I plan to open a concept restaurant that reflects my culinary vision, a space where Brazilian ingredients are the stars, reinterpreted with inspiration from international cuisine. I just don’t want a place to eat. I want to create a space where people can learn, connect and feel moved by flavor.
Also, I intend to strengthen my presence as a digital creator. My social media platforms, YouTube channel, blog articles and my editorials in FunViews are essential in democratizing culinary knowledge. My style continues to evolve with greater awareness, technique and purpose, always focused on storytelling through food.
Can you describe some of your signature cooking techniques and the philosophy or beliefs that guide your approach to creating dishes?
I’m passionate about techniques that honor the natural time of ingredients. I love slow cooking, well-developed marinades and modern approaches like sous vide methods that respect textures and deepen flavor. For me, plating is also a kind of ritual. Every element on the plate must have intention and harmony.
My guiding philosophy is simple: let the ingredient be the protagonist. I don’t believe in masking flavors; I believe in enhancing them. I also believe that cooking is an act of listening. You must listen to the ingredients, the guests and the moment. That sensitivity is what turns a dish into a story, an experience and ultimately, a memory. That’s the core of how I create.
How do you balance respecting traditional culinary roots with experimenting and innovating in your dishes?
For me, innovation only makes sense when it’s built on a foundation of respect. I study traditional cuisine deeply, not just the recipes, but their historical, cultural and social contexts. I want to know why a dish exists, what it represents and whose stories it carries.
From there, I begin to create. I swap ingredients, experiment with new textures, change the way a dish is presented. This creative process is part of both my Personal Chef experiences and the content I share with my online community. My goal is always the same: to keep the soul of a dish alive, even in a new form. Innovation, to me, is a way of continuing tradition, but with a fresh language.
What is one of the biggest challenges you’ve faced in the kitchen and how did you overcome it while maintaining your standards?
I’ve faced technical, emotional and logistical challenges. One of the most memorable was creating a high-end dining experience at home with extremely limited equipment, a small stove, no proper oven and minimal utensils. Instead of giving up, I completely redesigned the menu with techniques that would work in that setting. I relied on my experience, adapted quickly and kept my focus on delivering quality and connection.
It became one of the most praised events I’ve ever done. That moment taught me that excellence isn’t about perfection, it’s about presence, creativity and adaptability. And that’s a mindset I bring into every aspect of my work.
Food can bring people together. How do you use your cooking to create meaningful experiences for your guests?
This is the heart of my work. I just don’t serve dishes, I create moments. When I cook as a Personal Chef, every dinner is a narrative: from the menu to the table setup, everything is designed to awaken emotion, memory and joy.
I’ve seen clients cry while tasting a dish that reminded them of a beloved grandmother. I’ve watched families reconnect over a meal that told their story. These are unforgettable moments. Through my content as a digital influencer and my writing as an editor, I bring this philosophy to a wider audience, showing that food is not just about eating. It’s about feeling. And creating these emotional, sensory and meaningful experiences is what inspires me every single day.