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
    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
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Fresh tagliatella | 3 pomodori sauce | emulsified butter | Grana Padano
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Thyme potatoes potage | Confit codfish | Roasted mini shallots, mini cherry tomatoes, garlic and black olives
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Confit cod fish (dry one) | Sautéed spinach, Chickpeas in butter, garlic and chili pepper | Roasted sumac and smoked paprika butternut squash purée | Cod gelatin and oil emulsion
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Couscous | Honey glazed bacon | Prawns | Spiced roasted macadamias | Pesto
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Surf n’ turf
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    That exact moment when you have to shut down the heat and start to make all the brightness for a perfect carbonara...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    An organized mess... check how even the steak is... I love to study, practice, test and enhance each day the techniques.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Conger
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Ancho steak | Acid beet gel | Sweet corn purée | Spicy broccoli purée | Sautéed broccolini | Roasted okra
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Crab tortellini | Conger eel fish | Beurre blanc | Spicy inhame pureé

    #pastafresca#tortellini#crab#inhame#foodion
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Striped sea bass | Bok choy | Black and red quinoa
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Shortbread | Orange infused panna cotta | Salted caramel | Chocolate sauce | Blood orange coullis
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Fresh Tagliolini | pulled crab | lime

    Simplicity and richness
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef at Grand Hotel Rayon
    Macadamia oil emulsified peas | Crispy pancetta flakes | Macadamia crusted Striped bass