Chef Luiz Filipe Souza : the prodigy boy of Brazilian Gastronomy
- 1* Michelin at Evvai restaurant
- n°40 on Latin America’s Fifty Best Award 2019
- Finalist at Bocuse d’Or competition in 2019
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Luiz Filipe Souza, only 30 years old, already won first his first Michelin Star, just two years after opening his restaurant Evvai. In the same year, he entered the prestigious list of Latin America’s 50 Best restaurants, at position 40. In addition, he was a finalist at the Bocuse d’Or gastronomy cup which took place in Lyon, France, in 2019.
Luiz Filipe Souza opened Evvai in São Paulo’s upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale Casadonna in Castel di Sangro.
“SOUZA DELIVERS INVENTIVE TAKES ON UPSCALE ITALIAN DISHES WHILE PAYING TRIBUTE TO MIGRANT FOOD CULTURE. ” THE WORLD 50 BEST
The Orundy cuisine by Chef Luiz Filipe Souza combines Italian cuisine with extensive research of Brazilian products. An immigrant cuisine that integrates local producers with the descendat traditions of the two great Italian local immigrants, from the persepctive of a cuisine that is born from this cultural exchange. Evvai’s menu refers to inspirations, sometimes Italian, sometimes Brazilian, sometimes both, drawing parallels and connections between tradition and contemporary, between Brazil and Italy. Opened in 2017, Chef Luiz Filipe Souza makes his Oriundi cuisine at Evvai. He reinterprets immigrant-inspired dishes such as beef tartare with trout eggs from the state of Santa Catarina, or fresh tuna with homemade buffalo stracciatella.
“LUIZ FILIPE FOUND HIS INSPIRATION IN THE MIX OF TRADITIONS RESULTING FROM IMMIGRATION. AND IT WENT EVEN FURTHER: IN ITS MENUS, IT MANAGES TO PROMOTE THE APPROXIMATION OF TWO CULTURES NOT ONLY BY COMMON POINTS, BUT ALSO BY DIFFERENCES”
In 2019, Souza and his business partner Fábio Moon opened Fat Cow, a fast-food restaurant inspired by 1980s burger joints, with products such as the ‘Gangnam Style’ burger, with caramelised onions and fermented Korean sauce.
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