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French-Italian cuisine

Marcelo Tanus, from São Paulo, 33, has a background in Hospitality and Cooking from Universidade Anhembi Morumbi. He began his career at former Café Antique, by chef Erick Jacquin. Then, he went to Ici Bistrô, where he was sous chef. In New York, Marcelo worked at the renowned Daniel and The Modern, while in Rio de Janeiro he served as a personal chef and then as a chef at Zozô. Today he is a chef at Ici Brasserie, Bráz Trattoria, and at the bars Astor and SubAstor.


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