Thyago Rocha
Thyago Rocha

Thyago Rocha

Executive Head Chef
  • Italian cuisine
  • Brazil
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Fresh hot duck cappelletti // Crispy confit duck leg
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    80°C - 16hours duck leg // spicy carrot purée // pecorino and pancetta affumicata “ravioloni” // Cointreau and orange sauce.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Magret // chargrilled butternut squash, garlic, onion and carrots purée // chanterelle // blood orange // passion fruit jus
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Hand made pasta Lasagna, Fresh Pomodoro sauce // traditional Bechamel // Mozzarella // fresh Herbs
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Il pastaio... Don Roccia...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    That’s my contribution for CARBONARA DAY
    #carbonaraday
    #carbonara
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Hot Minted Coconut cream, 53°C sousvide Snook fish and Parsley oil.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    I wish y’all a very amazing week. For those who are unemployed, keep your calm, do not lose faith because everything passes, I wish everyone the best vibes with the certainty that "everything passes".
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Fresh Tagliolini and some kind of Pesto...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Surf n’ turf - parsley oil, roasted eggplants and tomatoes and sugar cane syrup glazed bacon.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Burrata, minted peas, basil oil, jamón and prosciutto.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    58° combi oven SV conger fish, Riesling, “siciliano” risotto and a touch of dill oil.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    I love fresh pasta...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    I was trying something different here... I’ve made a nam jim sauce (acid and spicy one) and a fresh (hand cut) tagliatella... must say... it was exquisite and exotic at the same time. People around here voted yes for this... let’s see if I’ll have courage to move forward with it.
    Ahh, and the chia micro herbs from @jp_hortaurbana where a special touch for a soft balance in mouth.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Warming up the team!!
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    SV Conger, spicy minted coconut cream, parsley oil, sweet potatoes crisps and buttered prawns.
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Roast beef in progress...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Wellington lamb rack
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Wellington lamb rack...
  • Thyago Rocha
    Thyago Rocha
    Executive Head Chef
    Ravioloni