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
Cura dish presented by the chef
Article
Born in a Pandemic: the Restaurants that Opened Against all Odds
The coronavirus crisis has hit the hospitality industry hard, forcing many restaurants to close. But others, such as former 108 chef Kristian Baumann, have taken the opportunity to open new and innovative concepts in the middle of the pandemic.
Pierre Troisgros
Article
Pierre Troisgros, Nouvelle Cuisine Pioneer, Dies at 92
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.
Sirenetta copenhagen
Article
Copenhagen Restaurants Weather the Storm
With some high-profile closures, Copenhagen's restaurant scene has had a tough time recently, but a steely resolve and resilience is helping some to combat the coronavirus crisis.
venezuela pandemic problem
Article
Venezuela: Pandemic Adds to Chefs' Woes 
In Venezuela, chefs have been struggling with political, social and economic instability, but the coronavirus outbreak has only made matters more challenging.
Rancho Santana Farming
Article
Sustainable Farming is Growing in Nicaragua
A farm in Nicaragua is having a far-reaching effect in the local community and beyond, and it's all thanks to sustainability.
Captain's Galley Sustainability
Article
Scottish Restaurant Stands Up for Sustainable Seafood
The award-winning Captain's Galley in Scotland is fighting for the sustainability of fish and seafood stocks in our oceans.
Epur restaurant - embracing locals
Article
Chefs go Local as Gastro-Tourism Slows
The Covid-19 crisis has disrupted everything, not least gastro-tourism, leading to empty tables in restaurants great and small. But now chefs are turning to local customers to get their businesses back on track post-lockdwn.
Pivotal Points Portugal Delivery
Article
Creativity is the key to Portugal’s restaurant lockdown
Amid the global coronavirus crisis, the restaurant industry is feeling the pinch. A bleak study published by J.P. Morgan has warned that most restaurants can only survive around 16 days without income.
Brazil Chef Corona Virus
Article
Brazil's Chefs Unite to Defend Their Industry
United they stand, divided they will fall: in a coordinated action, the likes of which has never been seen before in Brazil, the country’s chefs and restaurant owners have come together to succesfully pressure their government to provide emergency aid to the hospitality industry.
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.