Thyago Rocha
Thyago Rocha

Thyago Rocha

Executive Head Chef at Grand Hotel Rayon
  • Italian cuisine
  • Brazil
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    2 Ways cooked conger fish, buttered crayfish, it’s own bisque and fresh moroccan style couscous.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    I’d like to highlight this jus... 100% natural, reduced, no slurry, no manié, no roux, just reduction...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Same dish, but adding the lamb jus.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Almond and apricot crusted Lamb rack - peas purée - grilled fresh guava - pomegranates
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Rush, rush, rush babe!
    Radicchio, parmigiano reggiano and spicy roasted macadamias + garlic broccoli purée + herb crusted tenderloin (56,3°C - 70’ sousvide) crockery
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    It’s aliiiveee...!!! Mwawawawawa!!!
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Question:
    You have your sauce with pasta or your PASTA with sauce?
    Gluten free spaghetti , Cacio e pepe and a free range yolk, just cause I love it.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    一?二?
    1? 2?

    Salted caramel, brandy snap, shortbread, banana cake and orange panna cotta.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Porchetta
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Gnocchi al ragù di ossobuco.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Polenta ed Ossobuco (24 ore di cottura a 82,5°C)
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Semola Pan fried gnocchi, two texture pork rack over a parmigiano regiano cream.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    62°C 90minutes sousvide 210 grams pork rack, pickled beets, green apple lime CHANTILLY and “mandioquinha” cream.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Oh-ssoo-boo-cooo!!
    (It’s a sousvide machine in the first picture, by the way...)
    C’mon @foodion, we need to be able to fix the pictures!!!
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Free range eggs, semola, 0000 Uruguayan flour.
    Sauce: Butter, veggie+mushroom stock, parmigiano regiano and shitake.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Teaching time...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    The twirl’s anatomy...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Précieuses...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    It’s “ONLY” a Cacio e Pepe
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Fresh tagliatella | Arrabbiata sauce | Pecorino Romano