Tássia Magalhães

The Path

Formal kitchen training at Hotel Escola Senac Campos do Jordão gave Tássia Magalhães the base of method before restaurant work added pressure and repetition. At Pomodori, pastry supplied a precise grammar: timing, restraint, temperature, texture, and repeatability. European stagiaire work at Kadeau in Europe, Amass in Europe, and Geranium in Europe extended that technical frame without replacing the Brazilian point of return. Those kitchens placed modern technique, plate architecture, and clarity of execution inside her working vocabulary. International collaboration entered the record through a guest-chef four-hands dinner at HUMO in Mayfair, London (2024). In that dining room, her cooking carried the same line: Modern Cuisine, Italian influence, and Brazilian placement. Restaurant authorship is now part of the craft. As founder / chef of Nelita (since 2021), founder / operator of Lita, and founder / operator of Mag, Tássia Magalhães works across menu, room, team, system, and service standard—the structures that make the cooking repeatable beyond a single plate.

The Work Today

The current work is operational as well as culinary. Lita, opened in 2025, places Tássia Magalhães in a founder/operator role after the rise of her first restaurant, extending the work from the pass into the whole function of the house. Mag Market, where she has been founder/operator from 2023–present, adds another active project to a practice divided between cooking, hosting, staffing, and building durable restaurant formats. The relevance is not only authorship of dishes, but control of standards across multiple places. The kitchen language remains Modern Cuisine rooted in Italian cuisine, with a Brazilian touch. The cooking uses structure without severing pleasure: acidity, sweetness, bitterness, richness, and contrast are handled as working tools rather than decoration. Her own description of the room and team is direct: “Each woman could be herself. I wanted it to be a spectacle, a ballet.” In craft terms, that frames hospitality as choreography—individual work held inside a coordinated service.

Signature

Tássia's signature dishes include goat agnolotti with confit lemon, black garlic and honey, fish served with cassava and velouté, quail with chocolate and onion, octopus vinaigrette donut, and agnolotti with goat cheese and lime. The signatures show how the Italian frame is used for contrast rather than quotation alone. Goat agnolotti with confit lemon, black garlic and honey works through sharpness, depth, and sweetness; agnolotti with goat cheese and lime pushes brightness against richness. Fish served with cassava and velouté joins a Brazilian staple to a classic texture. Quail with chocolate and onion works in a darker savory register, while octopus vinaigrette donut places play inside a controlled format.

In Their Words “The award was the icing on the cake. I wouldn’t say it was recognition for Tássia individually, but for women’s kitchens.” “Each woman could be herself. I wanted it to be a spectacle, a ballet.”

Acclaim

Tássia's honors include Latin America's Best Female Chef (2025), Nelita ranked No. 12 on the list of top eateries in Latin America (2025), Chef of the Year (2022), and 30 Under 30 (2015). The recognition tracks a public record, but the craft line is steadier: formal training, pastry discipline, European stagiaire work, return to Brazil, and restaurant ownership. From Hotel Escola Senac Campos do Jordão to Pomodori, from Kadeau in Europe, Amass in Europe, and Geranium in Europe to HUMO in Mayfair, London (2024), and through Nelita (since 2021), Mag Market (2023–present), Mag, and Lita in 2025, Tássia Magalhães has built a coherent Contemporary Italian-Brazilian practice through service, repetition, and operating control.