Chef
Rodrigo Aguiar
- Discipline
- Chef
Portrait of Rodrigo Aguiar
i. Biography
At Rios in 2017–2017, Rodrigo Aguiar worked as chef in a kitchen that functioned as a test of pace, discipline, and judgment. That single year established the baseline: service by service, the work demanded timing, composure, and the ability to make decisions under pressure. The experience became the first visible step in a career that kept gathering force. Rodrigo Aguiar now serves as chef/owner of Casa Rios, where the role extends beyond execution to the shaping of the restaurant’s identity from the inside.
Today
As chef/owner of Casa Rios, Rodrigo Aguiar holds both the daily demands of service and the longer view of ownership. The position requires control of the menu, attention to the room, and a steady hand on the energy of each service. It is a role built on judgment as much as creativity, and Rodrigo’s path suggests a chef who has absorbed those demands rather than performed them. The work at Casa Rios reads as an extension of what began at Rios, but with the authority and precision that come with owning the result.
Career - Chef/Owner, Casa Rios - Chef, Rios (2017)
Signature
Rodrigo Aguiar's signature dishes include coxinha and Lombo Crelhado na feira. Read together, they point to a cooking style that favors directness and clarity. Coxinha carries a familiar profile and a crisp exterior, the dish that relies on execution to land cleanly. Lombo Crelhado na feira suggests a more market-rooted expression, with a name that places the dish in the flow and character of the feira. In both, the emphasis is on recognizability without flattening the cook’s hand: dishes that are legible, grounded, and shaped by detail.
FAQ What is Rodrigo Aguiar's current role? Rodrigo Aguiar is Chef/Owner. Where did Rodrigo Aguiar work before? Rodrigo Aguiar's earlier career included Rios. What recognition has Rodrigo Aguiar received? Veja SP Comer e Beber – chef revelação (2017).
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