Rafael Tonon

Rafael Tonon
Rafael Tonon

Rafael Tonon

Rafael Tonon is a journalist and food writer living between Brazil and Portugal and traveling the world to eat and write. He covers food trends, eating traditions and restaurant industry. His work has appeared in Eater, Munchies (Vice), Slate, Atlas Obscura, and other leading publications. Journalist graduated in Brazil (Pontifical Catholic University of Campinas) in 2004, he is the author of books Food Revolutions (set to be published in Summer 2019 in Brazil) and 50 Restaurants with More than 50 years – 5 Decades of São Paulo’s Food Scene about the most traditional restaurants in São Paulo (Brazil).  He worked at Editora Abril - the largest group of magazines and media in Latin America. Between 2011 and 2013, he was the editor of Vida Simples (Editora Abril), a magazine specialized in sustainability, behavior, and well-being. During this period, he implemented in the magazine a monthly Food section, which deals with the food from a historical, anthropological, social and sustainable perspective. Rafael also worked as an editor in other magazines. He specializes in food and worked at several newspapers in Brazil. Today, as a freelancer, he works for various vehicles in the US and Europe. Rafael also specializes in behavioral and eating tendencies, being invited to be a lecturer in courses and events. 

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Articles
Alex Atala
Article
D.O.M. turns 20: "I can't explain how we kept on for so long"
Brazilian chef Alex Atala talks about the landmark of reaching 20 years with his acclaimed restaurant D.O.M. and the future of gastronomy in the upcoming decades.
Coral de Cacao
Article
Why Lima is hotter than ever
The consolidation of Peruvian cuisine shows that not only famous chefs are doing their thing: a new local scene is blooming with new concepts in Peru's liveliest city.
Cerveza de Sarzago at Central restaurant
Article
The end of wine hegemony in fine dining menus
Top-quality ingredients and unusual pairings: how beers are taking the fine dining scene with more diverse flavors and a chefy approach.
Lasai's Custard Apple
Article
Does it still make sense for a chef to have a signature dish?
In the farm-to-table era, when restaurants are embracing ingredient-focused cuisine, even more chefs think that the answer is "no" because it can be senseless to serve always the same menu.
Veal and Firefly squid - L'Effervescence
Article
Sustainable Tables: how l'Effervescence pursues zero waste
At his acclaimed restaurant in Tokyo, chef Shinobu Namae looks for a connection to the land that goes beyond the ingredients he uses in the kitchen. 
Chef Dani García
Article
Dani García is ready to say goodbye
One year after the announcement of the closing of its three-Michelin restaurant in Andalusia, the Spanish chef is poised to take over the food scene with new projects.
Chef Josh Niland
Article
Sustainable Tables: Saint Peter's "fish revolution"
Our series focusing on the most sustainable restaurants around the globe makes its first stop in Australia, to tell how young chef Josh Niland is leading a real revolution pursuing sustainability in the ocean
Chef Nuno Mendes
Article
Nuno Mendes comes back home: "Food is experience"
After being awarded a Michelin star for his restaurant Mãos in London, the Portuguese chef is set to run an audacious food project in Lisbon at Bairro Alto Hotel.
Credo Restaurant in Norway
Article
Sustainable Tables: Credo's footprint
A new stop for Fine Dining Lovers series on the most sustainable restaurants all around the world: step inside chef Heidi Bjerkan's restaurant in Norway, with a close relation to the food chain, from farm to food waste.
Chef César Costa
Article
Sustainable Tables: Corrutela makes it organic
Step inside chef César Costa's restaurant that achieved the 90% organic produce use in the kitchen just one year after the opening. Costa: "We don't want to indoctrinate people, we are just making our part"
Farming
Article
From pasture to plate: chefs with own cattle 
In times where meat consumption seems to be under threat, even more chefs are investing in their own cattle to ensure the quality — and the sustainability — of what they serve.
Finca Maipu in Mendoza region
Article
In the trail of quality olive oil in Latin America 
Countries such as Argentina, Chile, Uruguay, and Brazil have yielded distinguished produce recognized even internationally.