Roberta Sudbrack is gaucha, born in Porto Alegre, but carioca by option. Chose the city to live and open in 2005, the restaurant that bears her name, becoming an icon of good table of Rio de Janeiro and a reference of Brazilian haute cuisine. Her formation is entirely self-taught. The sense of Brazilianness of their revenue shows an authorial work and creative.
Previously, she headed for seven years the kitchen of the Alvorada Palace , the official residence of the President of the Republic of Brazil , under President Fernando Henrique Cardoso mandate. She was the first chef in the history of nearly fifty years of the Palace. Roberta was responsible for all meals of the President , as well as all the dinners and banquets for the foreign officials . Among them, the King Juan Carlos and Queen Sophia of Spain; the heir to the throne of England, Prince Charles, Prime Minister Tony Blair; the Italian President Ciampi Carlos; Fidel Castro; all Presidents of Latin America; in addition to Clinton, Jacques Chirac and several other heads of state and Government who visited Brazil in that period.
Since she opened her restaurant, the chef was innovative: created a tasting menu that changes daily according to the freshness of ingredients. She united gastronomy concepts with fashion , design, music and literature to update her references and launch every year , her gastronomic collections. So every year, Roberta exposes her culinary reasoning from an inspirational theme for recipes.
Roberta defines her cuisine as modern Brazilian, in a quest to preserve our culinary heritage , without being restricted to the label of a regional food. ” I seek the preservation of memory and the typical flavors of each ingredient , which allows that every single recipe that I create and develop to be, at the same time, a field of knowledge and an argument which I stand for, to rescue Brazilian ingredients undervaluated ” she says. Her creations bring a typical modernity of a chef generation that accomplished a true transformation on national gastronomy that shows a country with influence diversity and connected to various worldwide culinary trends.
The essence of the creation of Roberta is present in the book ‘I am the shrimp ensopadinho with chucho’ innovative use of language magazine and ocher, launched last year. The chef has two other publications: ‘A chef, A palace’ (2002) and ‘Good for dogs – canine cuisine’ (2004).
In 2015 , Roberta complete twenty years of career ( and ten as the owner of the restaurant) as one of the most important and award-winning Brazilian chefs. In september was elected the Latin America’s best female chef (Restaurant Magazine, England). The RS has three stars in the Guia Quatro Rodas , and a star in the Michellin, in addition to countless awards and honors received during this decade. And the celebration comes with something new: the opening of ‘Da Roberta’, her street food bar, that mixes urban art and exclusive ingredients.
Describe your culinary philosophy in 4 words…
Purity, simplicity, respect for nature and the producer, make by hand and cook with fire.
What is your aim?
Happineess in the kitchen and at the tables…
What is your greatest inspiration?
The simplicity of Brazilian everyday
What four things would you take to a desert island?
My love, my dogs and a match to light the fire in the kitchen!
- Restaurant Magazine First Guide Star Michelin edition 2015
- Veuve Clicquot Latin America’s Best Female Chef 2015
- #10 | Latin America’s 50 Best Restaurants, 2014
- Best Chef | Epoca Magazine, 2012/13
- Best Chef | O Globo Newspaper, 2011-13
- 3 * | 4 Rodas Brazil Guide, 2012
Avenida Lineu de Paula Machado
916 – Jardim Botânico
Rio de Janeiro – RJ
+55 21 3874-0139