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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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Latest
Articles
Gambo roja by Quique Dacosta.
Article
From cheeks to corals: how to cook (and eat) fish and seafood heads  
The heads of fish and crustaceans are usually the tastiest parts, so why so often discarded? Discover the best ways to cook and eat them with tips from top chefs.
Chef Mitsuharu Tsumura of Maido.
Article
Mitsuharu Tsumura: ‘I'm 100% Peruvian, and my cuisine is more and more focused on my country’
The chef behind Maido, Latin America’s Best Restaurant 2023, discusses his plans for the future, including more work into the products of the Amazon.
Rio de Janeiro.
Maps
Where to eat in Rio de Janeiro right now
“Rio de Janeiro is still beautiful,” says the famous song by renowned Brazilian musician Gilberto Gil.
Colombian coffee beans.
Article
Colombia embraces gastronomy as force for change
Rafael Tonon discovers how chefs and producers are working together to leave the country’s troubled and violent past behind.
Chef Dabiz Muñoz.
Article
Dabiz Muñoz: 'Restaurants should entertain'
Rafael Tonon speaks to the Spanish chef about his plans for world domination and why restaurants should be entertaining first and foremost.
Ingredients at Lasai in Rio.
Article
First, meet your ingredients
Introducing ingredients to guests before serving is gaining traction in the food world. Chefs leading a product-worshipping era in restaurants explain why.
Chef Ferran Adrià.
Article
12 ways elBulli changed the food world
As the elBulli 1846 museum opens on the former site of the seminal restaurant, we revisit how elBulli changed gastronomy forever.
A dish at El Bosque in Caracas.
Article
Why Caracas’ restaurant scene is booming
As Venezuela settles into a baffling new economic growth, a local restaurant scene is gathering pace. Rafael Tonon reports.
overhead image of plates of food with red background
Article
Christmas Leftovers: Five Delicious Recipes from Top Chefs
Christmas is a time for lots of wonderful food - but sometimes there's too much. Don't let any of it go to waste with these delicious leftover recipes from five of the world's best chefs.
virgilion_martínez
Article
Virgilio Martínez: “It’s Time for Latin America to Conquer its Space in Gastronomy”
After Central was named the 'Best Restaurant in Latin America', Virgilio Martínez spoke to Fine Dining Lovers about his restaurant's historic win at Latin America's 50 Best Restaurants 2022.
juju-restaurant-chef-calendar-steamed-buns
Article
Saturday Night's Alright for Closing (for These Chefs)
The trend for weekend closing is gathering steam, as some top chefs decide to shut on Saturdays and Sundays for the wellbeing and benefit of their staff. Find out more.
dining-in-the-metaverse-artwork
Article
FDL+ Meals in the Metaverse: The Future of Digital Dining
An increasing amount of day-to-day life is being lived in the digital realm, so how might the immersive virtual world of the metaverse affect the way we dine? Rafael Tonon dons his VR goggles and investigates.