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 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.
Chefs' Hands
Article
Pandemic Pressures: How Chefs are Coping with Mental Health
Professional kitchens can be tough environments to work in at the best of times, but the Covid outbreak has exacerbated the need for better mental health support for chefs and restaurant staff. Read on to find out what's being done.
Albert Roux
Article
Chefs Pay Tribute to Culinary Legend Albert Roux
Chefs around the world are paying respect to Albert Roux who has passed away at the age of 85.
demonstrations-portugal-hospitality-hunger-strike
Article
Chefs Go on Hunger Strike in Portugal
Chefs, restaurant owners and entertainment professionals have gone on hunger strike in Portugal in protest over a lack of government support for the hospitality industry during lockdown. Fine Dining Lovers was on the scene to speak to TV chef and 'Bread and Water' movement leader Ljubomir Stanisic.
Basque Culinary Center
Article
The Basque Country: the Building of a Culinary Nation
The Basque Country is known for having some of the best restaurants and food in the world. But it's positioning as a 'culinary nation' didn't happen by chance. Discover the story of how a region reinvented itself according to its love of food.
Alex Atala and Felipe Ribendoim Fruto
Article
Alex Atala's FRUTO Goes Digital
Just as the coronavirus pandemic has forced restaurants to embrace takeout and delivery, food events and ceremonies have pivoted to digital in an attempt to reach their audience safely online. Alex Atala speaks about his FRUTO conference, and why the show must go on.
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.
Lars Williams and Mark Emil Hermansen from Empirical
Article
Liquid Assets: The Talented Chefs Who Turned to Drink
A number of talented chefs have swapped bowls for bottles, and left acclaimed kitchens to embrace innovative beverage projects, from inventive spirits to low-alcohol wines. Find out what's behind this shift from food to drink.
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.