Thiago Chiericatti

Among young Brazilian chefs, Thiago Chiericatti, or chef Chiericatti, as many know him, has received deserved prominence. His willingness to create and transform, print new interpretations of classics from international cuisine and also from Minas Gerais, having as a peculiar characteristic, almost a "trademark" the impeccable presentation, the finishing of his dishes always with perfection (or very close to it) . With fifteen full years on the road, a path traveled daily with a lot of learning, a lot of sweat and love of gastronomy. "I love what I do and I usually don't measure too much what I say", one of his phrases that well portrays his passion for the kitchen and his personality.
 In his curriculum there are passages in Italy in 2005, back to Brazil, he was in charge of the teams of the Hotel Ouro Minas palace hotel, Balthazar restaurant in Espírito Santo and the Galpão restaurant of the restaurant and friend Marcos Malzone, in addition to heading the kitchen of the known Topo do Mundo, a restaurant ranked 32nd by Casa Vogue among the 50 restaurants worldwide in 2014. Following this, consulting services throughout Brazil. Back in BH, he was nominated as one of the three best chefs representing Minas Gerais at the 2016 National Chef Dolma Award, alongside the respectable Flávio Trombino and Edson Puiatti. In 2019, he won the title of chef ambassador of the state of Minas Gerais for the national level award.
Now, in 2019, he participated in the reality show The Taste Brasil, a program carried out by the GNT broadcaster at the moment he has projects in the development of art and gastronomy, generating excellent criticism for the work he has been building in his journey.
Today in 2022, chiericatti is ahead of Grupo wood, located in the city of São Paulo quality Italian cuisine in contemporary reinterpretations is his specialty. Thanks to his undeniable creativity, Thiago Chiericatti has stood out for presenting an accessible gastronomy and, at the same time, has been imposing a true revolution in terms of the preparation and finalization of his recipes. Attuned and curious about what is most innovative in world cuisine, he brings all his knowledge to his dishes, true works of art.