i. Biography
Fernando Bouzan’s work reads as kitchen discipline turned into practice: measured, refined, and built through repetition. At Blaise in São Paulo, Brazil, the cooking carries a polished line and close attention to detail. At Rosewood São Paulo, that same control has found another setting, one that suits a style that stays precise and composed without reaching for noise.
The Climb
Training at Senac gave Fernando Bouzan a technical base before the rest of the path took shape in polished kitchens and steady advancement. That kind of schooling tends to leave a cook with structure first, then speed: enough foundation to keep a service moving without losing the line of the plate. From there, he went on to work as chef at Blaise in São Paulo, Brazil, where the work sharpened into a voice that is confident, but never overextended. Since 2021, Fernando has been a team member of Rosewood São Paulo. In a role that asks for consistency and finish, the work points to experience accumulated over time and carried forward with control.
Today
At Blaise, Fernando Bouzan works as chef in a contemporary kitchen shaped by pace and expectation. His association with Rosewood São Paulo adds a second context: restaurant identity on one side, hotel precision on the other. Taken together, the roles show a cook moving comfortably between different demands without losing cohesion in the work.
Signature
Fish Crudo, Black Angus short rib, Jabuticaba sorbet, and Experiência make up Fernando Bouzan’s named signature dishes. The set suggests a kitchen working across contrast: clarity in the crudo, weight in the short rib, brightness in the sorbet, and a more open-ended idea in Experiência. Put together, they point to a menu language that keeps its range under control. At Rosewood São Paulo, the signature plate is built around Black Angus short rib, arracacha, mustard leaf, and a natural jus. The plate is composed with restraint: the short rib carries the center, arracacha and mustard leaf add texture and lift, and the natural jus pulls the elements into a finished whole.
Recognition
Black Angus short rib with arracacha, mustard leaf, and a natural jus stands as the clearest expression of Fernando Bouzan’s approach. The strength of the dish is in its balance rather than its volume: ingredients arranged with purpose, and each one doing a specific job in the final plate.
Profile updated July 2026
FAQ
Asked of Fernando
What is Fernando Bouzan's current role?
As of 2026, Fernando Bouzan is Chef at Blaise.
Where did Fernando Bouzan train or study?
Fernando Bouzan trained at Senac.
