Chef
Felipe Schaedler
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Felipe Schaedler, the Brazilian chef at Banzeiro in São Paulo, has built his arc from Manaus outward: first founding the restaurant in the Amazon in 2009, then carrying its ingredients and cooking into a São Paulo dining room recognized by the MICHELIN Guide. The path is compact but forceful, moving through fish, forest products, Yanomami ingredients, and a contemporary reading of Amazonian tradition.
Early Years
The first dated chapter begins in 2009, when Schaedler founded Banzeiro in Manaus, Brazil, and cooked as its chef. That origin matters for the work that followed: the restaurant is tied directly to Amazonian food and ingredients, not as atmosphere but as the material of the kitchen. In Manaus, fish became one of the restaurant’s named specialties. The cooking also drew on ingredients cultivated and used by Yanomami tribes, including Saúva ants, mushrooms, wild roots, edible flowers, and local fruits. Rather than treating those elements as museum pieces, Schaedler gives contemporary touches to the traditional cuisine of the Amazon region. The phrase fits the evidence of the food itself: a cuisine built from regional products, handled through recipes that can move between Amazonian identity and a more urban restaurant language.
Making a Name
Two recipes from the Manaus kitchen make that movement especially clear. Spaghetti, Yanomami Mushrooms and Pimenta Baniwa uses mushroom powder, Pecorino, butter, and Pimenta Baniwa, placing an Amazonian ingredient beside a familiar pasta format and cheese. Tucumã and Yanomami Mushroom Broth works in another register, using tucumã, Yanomami mushroom powder, tapioca flour, and Pimenta Baniwa. Together, the two dishes show the range of his Amazonian focus: one recipe travels through pasta and dairy, while the other stays close to broth, fruit, flour, and heat. That range is the through-line in Schaedler’s career. The specificity is important: Saúva ants are not interchangeable with mushrooms; wild roots do not play the same role as edible flowers; local fruits carry their own weight. His cooking depends on naming and using these ingredients clearly.
The Present
Schaedler’s current primary role is chef of Banzeiro in São Paulo, Brazil. In that city, the restaurant has drawn formal attention from the MICHELIN Guide, receiving a Bib Gourmand in 2024 and again in 2025. The São Paulo recognition did not detach the cooking from its source. His specialty remains Amazonian food and ingredients, and the vocabulary of the kitchen still includes the products associated with Yanomami cultivation and use: Saúva ants, mushrooms, wild roots, edible flowers, and local fruits. The result is a career with a clear line of travel. From a 2009 founding in Manaus to a São Paulo restaurant honored in consecutive MICHELIN Guide editions, Schaedler’s work is defined by Amazonian materials, by fish, and by a contemporary handling of traditional regional cuisine.
Profile updated July 2026
FAQ
Asked of Felipe
Where else has Felipe Schaedler worked?
In 2009, he founded and cooked at Banzeiro in Manaus, Brazil, and his current primary role is chef at the São Paulo restaurant.
Where did Felipe Schaedler begin their career?
His dated career arc begins in Manaus, Brazil, where he founded Banzeiro in 2009.
What roles has Felipe Schaedler held?
He has held the roles of founder and chef at Banzeiro in Manaus and chef at Banzeiro in São Paulo.
