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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victor-arguinzoniz-illustration-asador-etxebarri
Article
The Fire Within Victor Arguinzoniz
There's a burning passion inside Victor Arguinzoniz that's made his Asador Etxebarri restaurant in the Basque Country a firm favourite among the world's best chefs. Fine Dining Lovers spoke with Arguinzoniz and some of his famous contemporaries to see what fires him up.
man-in-chef-whites-doing-calculations-in-kitchen-near-tomatoes
Article
Restaurants Hit with Rising Energy Costs
In the wake of global lockdowns due to the pandemic, rising energy prices are continuing to hit restaurants hard across Europe. Fine Dining Lovers spoke to some chefs about the crisis.
An illustration of four chefs.
Article
Say It With Vegetables This Valentine's with a Plant-Based Menu
Going green for Valentine's Day? We have the perfect plant-based menu from star chefs: from Andrew Wong's sweet, sour and spicy Sichuanese aubergine to Will Goldfarb's toasted papaya, and much more.
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Article
Staff Crisis: Restaurants to Put Employees First in 2022
First came the pandemic, then came the staff shortages. But some chefs and restaurateurs are taking steps to combat the crisis. Rafael Tonon takes a closer look.
Central Team
Article
Latin America's 50 Best Restaurants: Central is Restaurant of the Decade
Virgilio Martínez and Pía León's restaurant in Peru has been named the best restaurant of the decade in Latin America in a special edition of the awards ceremony. See the full list of 100 best restaurants.
Rodrigo Oliveira and Adriana Salay
Article
Rodrigo Oliveira and Adriana Salay: "The Award Shows that Local Action can Have a Universal Impact"
We spoke to the husband and wife team who motivated their local community to supply over 80,000 meals to the hungry in their São Paulo neighbourhood during the pandemic.
Albert Adrià
Article
Albert Adrià: Pop-ups Give us More Freedom to Test Reality
Ahead of the opening of ADMO*, a collaborative pop-up with Alain Ducasse, Albert Adrià spoke to Fine Dining Lovers about his new project, his French influences, and the return of elBulli.
Lisabon
Maps
Where to Eat in Lisbon
Lisbon is a city where the gastronomy scene booms, with few parallels compared to the rest of Europe right now.
Wines
Article
The Grape Divide: How Disfrutar's Alcohol-Removed Wines Still Pack a Punch  
Zero-percent proof wine is frequently less than thrilling on the palate, but the team at Barcelona's Disfrutar are exploring ways of eliminating the alcohol while keeping all the characteristics of a great bottle. Rafael Tonon went to investigate.
Xanty Elias
Article
Xanty Elías: "We Cannot let the Gastronomic Memory of our Children be the Property of the Food Industry"
The Spanish chef and Basque Culinary World Prize winner describes his school project to reduce childhood obesity in Spain, and reveals details about his new sustainable restaurant.
NFTS FOOD
Article
Digital Dining: Can NFTs Revolutionise Restaurants?
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.
Chef at school
Article
Chefs are Going Back to School
Of all the global trends accelerated by the pandemic, the rise of culinary schools is one that could have a lasting impact. A number of high-profile chefs have made plans to open their own institutions, which promise to improve opportunities for young chefs in an uncertain future. Read the story here.