i. Biography
Thomas Troisgros has been chef at Oseille in Rio de Janeiro, Brazil, since 2025. He has also worked as chef at Olympe in Rio de Janeiro, Brazil.
The Path
At Olympe in Brazil, Thomas Troisgros worked in a kitchen that helped define the terms of his cooking: disciplined, layered, and alert to the meeting point between tradition and invention. That early period established a method rather than a style exercise, with technique and identity developing together in the same pass. Since 2025, the work at Oseille has carried that line forward in Rio de Janeiro. The move from Olympe to Oseille shows continuity without repetition, with each service adding to a practice that advances through consistency rather than noise.
The Work Today
At Oseille in Rio de Janeiro, Brazil, Thomas Troisgros works with high-end tasting menus shaped around local and seasonal ingredients. French heritage gives the structure, Brazilian flair brings brightness, and Asian influences add another layer of contrast. The result is a menu built for precision of timing and balance, where the parts need to hold together as a whole. Standout sauces are part of the kitchen’s identity and often the point where the food lands hardest. They tie the menu’s different references together and give the tasting format its final shape.
Signature
Thomas's signature dishes include le saumon à l´oseille. The dish reflects the same precision and restraint that run through his cooking, while its name points to the balance of reference and refinement that defines the work.
Profile updated July 2026
FAQ
Asked of Thomas
Where did Thomas Troisgros work before?
Thomas Troisgros's earlier career included Olympe.
What is Thomas Troisgros known for?
high-end tasting menus anchored in local and seasonal ingredients, with French heritage, Brazilian flair, Asian influences, and standout sauces.
