Roberta Ciasca

The Climb

Roberta Ciasca trained at Le Cordon Bleu Paris, where the foundation of her career took shape with the discipline and formality that would later define her professional life. The school was not simply a place of instruction, but the setting in which a vocation clarified itself. From there, her route would lead toward the steady realities of restaurant work, and ultimately to the kitchen that became her most durable home.

Today

Since 2005, Ciasca has been chef of Miam Miam in Rio de Janeiro. The restaurant is notable for a menu based on comfort food, and that specialty stands as the clearest public marker of her cooking there. In a culinary landscape that often rewards flash, her work is defined instead by warmth, familiarity, and the quiet confidence of a kitchen that knows exactly what it wants to be. The date gives the role unusual weight: 2005 is not just an opening year attached to a venue, but the beginning of a sustained chef’s tenure. Her work at the restaurant centers on comfort food-based cooking, the named craft note tied directly to the house. Over time, that focus has given Miam Miam a precise identity, one built less on spectacle than on consistency and the lived-in pleasure of food that feels immediately legible. That clarity lends the kitchen its shape. Miam Miam’s signature work is the menu itself: a 2005 restaurant in Rio de Janeiro built around comfort food, led by a chef whose formal formation included both cuisine and pâtisserie. The effect is a portrait of restraint and rigor rather than flourish, with training and temperament meeting in the same place.

In Their Words “At the first week of Le Cordon Bleu I was sure that I wanted to work with it for the rest of my life.” “The school gave me the seriousness and the love with which we must deal with this profession.”

Recognition

Ciasca’s formal credentials come from Le Cordon Bleu Paris. The Basic certificate in Cuisine and Intermediate certificate in Cuisine mark one side of that training, while the Basic certificate in Pâtisserie and Intermediate certificate in Pâtisserie mark the other. Together, they frame a technical education that was broad enough to include both savory and sweet, and exacting enough to suggest a chef formed by structure as much as instinct. She has described the experience with plain force: “It was very good. I would do it again now.” For a chef whose public work is tied to comfort food, those certificates add important structure to the story: rigorous French training before a long Rio de Janeiro kitchen life. Her most visible professional recognition remains the durability and specificity of the role she took on in 2005. As chef of Miam Miam, she is identified with a restaurant whose menu is notable for comfort food and whose place in her career follows Oui Oui and Petit.