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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Chef Douglas McMaster
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Sustainable Tables: Silo's battle against food waste
Step inside the first stop of our series throughout the venues that are doing their best to care for the planet and their local community: the Silo's experi
The new Barcelona’s diverse food scene
Article
The new Barcelona’s diverse food scene
The city has attracted young chefs willing to show that the Catalunya capital can go beyond the bodegas and the avant-garde restaurants that made it famous.
How Omakase Philosophy has shaped Fine-Dining Restaurants
Article
How Omakase Philosophy has shaped Fine-Dining Restaurants
It's just like watching a performance in a theatre: you take your seat, wait for the show to begin and enjoy the experience.
San Sebastian's new food wave
Article
San Sebastian's new food wave
San Sebastián, in the Basque Country, has always been a city known for its gastronomic diversity - so much so that it has become a major des
Nurturing new talents under Saint Petersburg's Sky
Article
Nurturing new talents under Saint Petersburg's Sky
Known for having been the capital of the Russian Empire for a long time since it was founded in 1703 by Tsar Peter the Great, 
Paco Roncero's Gastronomic Performance is conquering the World
Article
Paco Roncero's Gastronomic Performance is conquering the World
The gastronomy has crossed the kitchen walls and chefs are increasingly looking for new intersections with different disciplines where technology, music and
How technology and algorithms are transforming the way we eat
Article
How technology and algorithms are transforming the way we eat
Expressions such as “artificial intelligence”, “blockchain”
Why are more fine dining restaurants embracing natural wines?
Article
Why are more fine dining restaurants embracing natural wines?
Following organic or biodynamic precepts, these bottles are taking the top restaurants’ lists by storm by allowing their sommeliers to offer something unique.
Conscious carnivore rises in Argentina
Article
Conscious carnivore rises in Argentina
In Buenos Aires, the steak capital of the world, chefs are seeking to change the habits of the locals in one of the world’s biggest beef-consuming countries.
Copenhagen: a Tasting Tour with Christian Puglisi
Article
Copenhagen: a Tasting Tour with Christian Puglisi
From fine dining tables to street food spots, find out the best places to eat in Denmark's capital with the Michelin star chef Christian Puglisi.
The waste come back to... the dishes: everything is transformed!
Article
The waste come back to... the dishes: everything is transformed!
The zero-waste philosophy in top restaurants' scene explores new frontiers, like transforming what would end up in star kitchens’ trash into design products.
Eat, drink... and stay for a night
Article
Eat, drink... and stay for a night
Hospitality is the center in the restaurant industry and has increasingly gained the attention of chefs willing to offer great experiences to their guests.
A new kind of fine dining kiosks in Rio de Janeiro is making 'beach food' fancier
Article
A new kind of fine dining kiosks in Rio de Janeiro is making 'beach food' fancier
Chefs, bartenders, and even a luxury hotel group are landing in the local coastline, changing an entire ecosystem of street eating in the Marvelous City.
AFFORDABLE LUXURY: THE BEST PLACE TO EAT IN OPORTO
Article
AFFORDABLE LUXURY: THE BEST PLACE TO EAT IN OPORTO
Up to 25, 50 or 100 Euros: in the second largest Portuguese city food is a tradition that can be enjoyed at its best without overcharging your account.
Bugs on the plate: the Mexican tradition turns into fine dining
Article
Bugs on the plate: the Mexican tradition turns into fine dining
Modern restaurants are renovating an ancient tradition in Mexico by adding ants, grasshoppers, and worms to their iconic dishes.
Exclusive beverages for exclusive spots: seeking the higher "liquid experience"
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Exclusive beverages for exclusive spots: seeking the higher "liquid experience"
How starred restaurants are teaming up with winemakers and distilleries to create unique drinks to offer a high pairing experience for their guests.
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Article
From the Kitchens to the World: the Age of New Media Chefs
Running their own publishing labels, magazines, and food symposiums, chefs are more and more relevant not only in the gastronomic scene but also in the society.
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Article
Chefs' satellite spots: Asia and Australia
The final chapter of our journey to alternative restaurants run by or owned by acclaimed chefs all around the world. Last stop: Asia and Australia.
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Article
High-Tech Mixology is Raising The Bar
Bartenders from all over the world are raising the bar for high-end mixology drinks: find out more about these liquid chefs.
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Article
Chefs' Satellite Spots: the North American scenario
New stop for our journey all around the world to discover top chefs' casual food concepts. It's time to go to United States, Mexico and Canada.
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Article
The Rising Fine Dining Scene in Lisbon: the Best Spots Right Now
The increasing number of tourists has forced the local gastronomy scene to shape and evolve: discover the best fine dining venues in the Portuguese capital.
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Article
Tsumura's new challenge: 'I'm opening in Bogotá'
The chef from Maido, #1 restaurant in Latin America's 50 Best list, says he is opening a new restaurant in Bogotá and has great plans for his continent in 2019.
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Chefs' Satellite Spots: the South America's Scene
New stop of Fine Dining Lovers' journey to alternative restaurants inspired by the best chefs all around the world: let's discover South America's scene.
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Article
Monterrey: A City Tasting Tour with Guillermo González Beristáin
Top Chef Guillermo Beristáin leads Fine Dining Lovers to the best places to eat in Monterrey, Mexico: from bread dining stops to the best tacos in the city.
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Article
Chefs' Satellite Restaurants: the European Scene
Let's start a journey to alternative restaurants inspired by the best chefs who decided to spot promising talents and invest in them. First stop: Europe.
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Article
Pakuri and the New Paraguayan Gastronomy
Chef Sofía Pfannl and sommelier José Miguel Burga want to bring the attention of the food world to the diversity and local traditions of Paraguay.
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5 Highlights from the 2018 MAD Symposium
Find out what happened at the sixth edition of MAD Symposium, that attracted food enthusiasts to Copenhagen to engage in the annual food forum.
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Article
10 Restaurants That Are Innovating Brazilian Cuisine
The vast South American country is home to a new wave of food innovators reinventing local food scenes. Here are our tips for exploring new Brazilian cuisine.
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Article
Jefferson Rueda's Ode to Pork
Running the most sought-after restaurant in São Paulo right now, chef Rueda wants to be more connected to his city offering good and more affordable food.
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Bangkok, a Tasting Tour with Gaggan Anand
Chef Gaggan Anand offers some guidelines for exploring Bangkok's food scene and eat like a local. Do not miss his list if you are planning to visit the city.
Rio de Janeiro: A Tasting Tour with Felipe Bronze
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Rio de Janeiro: A Tasting Tour with Felipe Bronze
Chef Felipe Bronze of Oro and Pipo restaurants offers some guidelines for exploring Rio de Janeiro's food scene and eat like a 'carioca'.
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FRU.TO: The highlights from Alex Atala's Food Symposium
An overview of the Food Symposium that gathered food experts in São Paulo to discuss sustainability and the best way 'to feed the future'.
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Culinary Zinema: Food specials in the San Sebastián Film Festival
Part of the official programme of the Festival, the Culinary Zinema selection promoted gastronomy-related movies and dinners inspired by the films being shown.
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Article
10 Highlights from Biodiversidad Symposium in Mexico
The best and brightest discussion from the Biodiversidad food symposium in Mexico City, featuring some of the world's best chefs and farmers.