Chef Biography

Renata Braune was born in Rio de Janeiro and began to develop her passion for gastronomy, following in the footsteps of women in her family.  After graduating from Pontificia Universidade Catolica in 1989, she made her professional debut at In Citta restaurant in São Paulo as the quality supervisor.  In 1991 she decided to make it her profession and went to Paris to study at Le Cordon Bleu and at Fauchon restaurant.

Following graduation, she worked in Paris at Restaurant Ile de Re and La Varenne.  Then returning to Brazil, she apprenticed at Casa Europa & Bar Supremo and as Chef de Cuisine at Santo Colomba Restaurant for two years.  She went back to Paris to round out her formal training with a boulangerie course and desserts course at École Lenôtre.

From 1994 to 2012, she was the Executive Chef of Le Chef Rouge in São Paulo.  Great Chefs taped her there in November of 1999 where she prepared a Salmon Salad appetizer and two entrees, a John Dory and a Raspberry stuffed Chicken, for their Great Chefs of the World series.

In July 2012, she left Chef Rouge to teach at Atelier Gourmand and consult and create menus for corporate and hotel clients.


Raspberry-stuffed Chicken

Serving: 4 Print Raspberry-stuffed Chicken By Great Chefs June 20, 2014 Golden chicken breasts conceal a pool of raspberry jam tucked inside. The chicken breasts are served with Gruyere cheese sauce, and garnished with camembert and more raspberry jam. Sesame seed-topped puffs surround the chicken. Chef Braune says that apricot jam may be used in […]

John Dory Rouge

Serving: 4 Print John Dory Rouge By Great Chefs June 20, 2014 Pan-fried John Dory fillets are served mounded with a mixture of tomatoes, zucchini, capers, and black olives. The chef serves four very small fillets per serving; here we have adapted to using two more average sized fillets per serving. Adjust according to what […]

Salmon Salad

Serving: 4 Print Salmon Salad By Great Chefs June 20, 2014 Salmon tartare becomes a salmon salad garnished with capers and apple. Endive boats hold the tartare, resting on a bed of seasoned radicchio. A sauce of cream and lime, seasoned with capers and parsley, is used to dress the salads, and they are finished […]

Restaurant Information

Phone : +55 11 3060-9547

Address : Rua Bela Cintra, 1783, São Paulo – SP, 01415-001, Brazil

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