i. Biography
Recipe authorship for A Figueira Rubaiyat in São Paulo sits in a format where a dish has to read cleanly after repetition, not only in development. In Daniel Redondo’s record, the working line runs between Brazil and Spain: Maní, the A Figueira Rubaiyat group, and El Celler de Can Roca in Girona. Seafood has become the clearest register for that São Paulo cooking: composed plates, direct flavor, and refinement kept free of unnecessary ornament.
Coming Up
A co-founder role at Maní in São Paulo (until 2017) placed authorship inside a full-menu discipline. In Daniel Redondo’s case, that period points to balance under pressure: technique in service of flavor, precision without stiffness, and a culinary voice shaped in a city where several influences can meet on the same pass. Menu responsibility at Rubaiyat group (from 2017) required the discipline of repeatable creativity. In a group setting, a dish has to be broad enough for the operation and clear enough to hold its shape over time. The later role as author of recipes at A Figueira Rubaiyat (from 2018) tied Daniel Redondo’s work to a São Paulo address with its own established identity. The Girona chapter, as head chef at El Celler de Can Roca in Girona, Spain (until 2023), adds another register to the craft record. Work moving between Spain and Brazil asks for fluency across different kitchen rhythms, expectations, and vocabularies, while keeping the plate composed and deliberate.
Where They Are Now
Recipe authorship at A Figueira Rubaiyat in São Paulo, Brazil, is the current frame in which Daniel Redondo’s cooking is most clearly placed. The work is attached to the restaurant’s identity and to a specialty stated without complication: seafood. In São Paulo, those seafood dishes sit alongside the preparations described as his trademark in how the cooking is recognized. At A Figueira Rubaiyat, the task is practical: authorship has to fit the house. The stated register is freshness, structure, and polished ease. Seafood gives that approach a narrow test, where restraint, brightness, texture, temperature, delicacy, and depth have to be managed without crowding the plate.
Signature
Tomato consommé with burrata and basil jelly works by contrast rather than volume. In Daniel Redondo’s hands, the signature reads as measured composition: familiar components arranged for balance, texture, and temperature.
Honors
Chef of the Year (2015) marks recognition within a career built across defined posts: co-founder at Maní in São Paulo (until 2017), chef responsible for menus at Rubaiyat group (from 2017), author of recipes at A Figueira Rubaiyat (from 2018), and head chef at El Celler de Can Roca in Girona, Spain (until 2023). The through-line is the work itself: São Paulo associations, seafood dishes, and a precise personal signature held inside restaurant formats.
Profile updated July 2026
FAQ
Asked of Daniel
What is Daniel Redondo's current role?
Daniel Redondo is Author of recipes for A Figueira Rubaiyat.
What recognition has Daniel Redondo received?
Chef of the Year (2015).
