i. Biography
At Arturito, the first read is material and room: organic artisanal bread, known by regulars, placed inside a São Paulo dining room of wood, plants, comfortable sofas and an industrial edge at Rua Chabad, 124, Jardim Paulista.
The Trajectory
Restaurant work across Buenos Aires, Argentina, Paris, France, California, United States, Uruguay, New York City, United States, and São Paulo, Brazil, marks a kitchen formation built through stations, rooms and responsibility. Paola Carosella worked as cook at Restaurants in Buenos Aires in Buenos Aires, Argentina, cook / worked with chef Francis Mallmann at Francis Mallmann in Argentina, cook at Le Grand Véfour in Paris, France, cook at Le Celadon in Paris, France, cook at Le Bristol in Paris, France, cook at Restaurants in California, United States, cook at Restaurants in Uruguay, cook at Patagonia West in New York City, United States (from 1994), Executive Director / Kitchen Director at A Figueira Rubaiyat in São Paulo, Brazil (2001–2013), entrepreneur and chef at Julia Cocina (2003–2005), judge at MasterChef Junior in Brazil (2015–2015), judge at MasterChef Brazil (2014–2020), author at Todas as sextas (from 2016), judge at MasterChef Profissionais in Brazil (2016–2018), and judge at Minha Mãe Cozinha Melhor que a Sua in Brazil (2023–2023). Today, Paola is owner / director of Arturito (since 2008), co-founder / owner of La Guapa Empório e Empanadas (since 2014), and host of Alma de Cozinheira (since 2023).
The Practice Today
Arturito in São Paulo works in a restrained register: minimalist, elegant, simple and discreet, with plants, wooden tables, comfortable sofas and an industrial vibe. Within that setting, Carosella’s famous organic artisanal bread gives the room a craft anchor, making flour, fermentation and heat part of the restaurant’s identity rather than a side detail. Public food work has continued through Alma de Cozinheira, which Carosella has hosted since 2023, extending a profile grounded in kitchen practice. Her own line keeps the claim practical: “A cozinha sempre foi e continua sendo o meu lugar preferido da casa, do mundo inteiro.”
Career - Owner / Director — Arturito, São Paulo, Brazil (2008–present) - Co-founder / Owner — La Guapa Empório e Empanadas, Brazil (2014–present) - Host — Alma de Cozinheira, Brazil (2023–present) - Cook — Restaurants in Buenos Aires, Buenos Aires, Argentina - Cook / worked with chef Francis Mallmann — Francis Mallmann, Argentina - Cook — Le Grand Véfour, Paris, France - Cook — Le Celadon, Paris, France - Cook — Le Bristol, Paris, France - Cook — Restaurants in California, United States - Cook — Restaurants in Uruguay - Cook — Patagonia West, New York City, United States (from 1994)
Signature
Signature dishes include Organic artisanal bread at Arturito.
Awards and Standing
Recognition has come through restaurant, chef, savory and publishing categories. Paola's honors include Best Chef of the Year (2014), Best Salgado (2017), Prêmio Jabuti for Todas as Sextas (2017), Best Salgado (2016), Chef of the Year (2010), and Best Varied Restaurant (2010).
FAQ What is Paola Carosella's current role? Paola Carosella is chef at Arturito — Latin American. Where did Paola Carosella work before? Earlier in their career, Paola Carosella worked at Restaurants in Buenos Aires, Francis Mallmann, and Le Grand Véfour. What recognition has Paola Carosella received? Best Chef of the Year (2014).
