i. Biography
Chef de cozinha at Valero in São Paulo, Brazil, until 2016 is the title that leads Pascal Valero’s public culinary story. For a French chef whose path includes kitchens in Paris, Monaco, Marseille, and Brazil, that role gives a clear point of focus: a named command post in a major dining city, held through 2016.
The Honours
The honor here is a title, not a medal: Chef de cozinha at the São Paulo restaurant until 2016. Stated plainly, it places Valero in charge of a kitchen carrying his name, after a career shaped across several highly specific European and Brazilian addresses. He is French, and his résumé includes work at Le Taillevent in Paris, Le Louis XV in Monaco, and Le Petit Nice in Marseille before the Brazilian chapters that made his name visible to diners there.
The Craft
His cooking has been described through dishes rather than slogans. At Les Deux Magots in São Paulo, where he previously worked, he offered a bistronomic menu from morning to night: croque-monsieur, beef tenderloin tartar, filet au poivre, pastries, and hot chocolate all belonged to the range. At Les Deux Magots in Paris, also a former association, his kitchen stayed within classic café territory. Tartines, omelettes, club sandwiches, and hot chocolate gave the cooking its frame: recognizable food, served without needing an elaborate vocabulary around it. The Mediterranean register appears directly in his own words. “I'm going to make a fish that represents the south of France. Peixe a meditaran. And the particularity of this preparation is to cook all the ingredients in one pan.” In the same note, the emphasis moves quickly from technique to ingredient: “The essential thing is the olive oil.” That is a compact philosophy, and he makes it more human in a sentence about why the work matters to him: “So, cooking for me is: sharing. Not just food. But knowledge, culture, memories and moments. I am Chef Pascal Valero.”
The Career
The European foundation came through three named kitchens. Le Taillevent put him in Paris, Le Louis XV placed him in Monaco, and Le Petit Nice connected his path to Marseille, on the French Mediterranean coast. In Brazil, he served as Executive Chef at Palácio Tangará in São Paulo, Brazil. That role sits alongside the Chef de cozinha title at Valero, which he held until 2016, and it gives his Brazilian career two sharply defined points of reference: one in a hotel kitchen and one in a restaurant carrying his surname. The Les Deux Magots work adds a different lens. In the Brazilian outpost, the menu moved across the full day, from hot chocolate and pastries to tartar and filet au poivre; in the French address, the cooking stayed close to the grammar of the classic café. Together, those former roles show a chef comfortable with direct, recognizable dishes as well as the discipline of command.
Profile updated July 2026
FAQ
Asked of Pascal
What is Pascal Valero's most notable recognition?
His most notable recognition is his Chef de cozinha title at Valero, a role he held until 2016.
Where is Le Taillevent based?
Paris, France.
Where else has Pascal Valero worked?
Le Taillevent in Paris, France.
