Veuve Clicquot World’s Best Female Chef 2014: Helena Rizzo

Helena Rizzo of Mani Restaurant, in São Paulo, Brazil has been named the 2014 Veuve Clicquot World’s Best Female Chef and will be honoured at The World’s 50 Best Restaurants Awards, sponsored by S.Pellegrino & Acqua Panna, in London on the 28 April.

Winner of last year’s Veuve Clicquot Latin America’s Best Female Chef award at the inaugural Latin America’s 50 Best Restaurants in September 2013, Brazilian-born Rizzo moved to São Paulo aged 18 to pursue a modelling career.

She began working in kitchens part time and, before long, had turned her back on modeling to nurture her love of gastronomy.

After working with some of the most influential names on the Brazilian food scene including Emmanuel Bassoleil, Luciano Boseggia and Neka Barreto, Rizzo spent two years running the kitchen at São Paulo’s Na Mata Café before embarking on a culinary adventure dedicated to honing her skills and researching new techniques.

Stints in Italy and Spain followed, including time at El Celler de Can Roca, currently the highest ranked restaurant on The World’s 50 Best Restaurants list.

Her time at the Girona restaurant was particularly special; as it was here that she met her future husband and partner in the kitchen, Spanish chef Daniel Redondo.

Rizzo returned to São Paulo in 2004, with Redondo following her in early 2005, ready for the next step of their gastronomic journey.

Mani Restaurant
Mani Restaurant

Mani Restaurant opened its doors in 2006 in the São Paulo suburb of Jardim Paulistano, with the unusual combination of husband and wife working alongside one another in the kitchen.

Their clever cooking, respectful of traditional Brazilian culinary practices and ingredients, is married with modern technique and sprinkled with Spanish influence.

With Rizzo’s Brazilian heritage always to the fore, the kitchen offers a unique gastronomic experience.

A signature dish, which epitomizes Rizzo’s cooking, is her interpretation of Brazilian classic Maniocas, baked and served with tucupi froth, coconut milk and white truffle oil.

Rizzo and Redondo are constantly searching for authenticity in their cooking, earning them praise from some of the world’s top culinary critics and fellow chefs.

When asked what makes Helena such a great chef, Joan Roca of El Celler de Can Roca, the current holder of the top spot on The World’s 50 Best Restaurants list, explained “Helena has talent, sensibility and passion. She is authentic and faithful to her roots.”mil_folhas_de_l_rio_do_brejo_sml

Rizzo responded to the news of her win by saying: “This award is a recognition of my work and of the work of our entire team.

I am not and have never intended to be ‘the best female chef in the world’, this is a difficult judgment to make.

Each one of us can be the best in a particular situation, at a given time for a certain person.

Of course, I’m very happy and honoured to receive this award and I’m grateful for it!

At Maní, we try to do our best every day, sometimes we get it wrong but sometimes we get it right… I hope that this award makes the gastronomic world open its eyes to the work of female cooks and to the wonderful kitchens we have in Brazil.

2014 will also see Rizzo release her first cookbook and open a second restaurant.

Further information is available at www.theworld’

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