Filipe Rizzato

Where They Are Now

At Tangará Jean-Georges in São Paulo, Filipe Rizzato holds the Executive Chef seat, and that placement gives shape to his current chapter. The title signals command, but the work behind it is stewardship: maintaining a culinary standard, directing the pace of service, and carrying responsibility in a house where composure is part of the craft. In this context, the present tense is not incidental. The only dated marker in Rizzato’s own words adds another layer to that picture. It reads as a line of closure, brief and unadorned, but it also shows how a chef marks time: by the end of one service era and the opening of another. That kind of phrasing does not explain everything, and it does not need to. It signals transition plainly, in the register of someone who understands that careers are often measured by what is concluded as much as by what is begun.

In Their Words The sentence carries finality without theatrics. March 2026 becomes a clear point on the timeline, a moment where one phase ends and the next comes into view. For kitchen work, that kind of shift is familiar: seasons change, teams reset, standards remain. The line is spare, but it does the job. It tells you that the craft is lived in sequence, and that Filipe Rizzato speaks about change with the same discipline that service requires. Read together, the current role and the quoted line place Rizzato in a defined moment: firmly identified with Tangará Jean-Georges in São Paulo, and attentive to the passage between chapters.