Le Cordon Bleu

Signatures Restaurant

by Le Cordon Bleu rio de janeiro

Head chef Philippe Brye

Born in Normandy, in the northwest of France, Philippe Brye started as an intern at the famous confectionery Casa Fauchon, in Paris. In 1980, he landed in Rio, where he was executive chef for the Troigros group and pastry chef at the Le Meridien and Sofitel hotels, and also opened his bakery, Traiteurs De France.
In his career, he cooked for important personalities, such as the former presidents of Brazil, João Figueiredo and Fernando Henrique Cardoso, and for the former French president Jacques Chirac, and won medals in New York and Paris. Today he is head chef at Le Cordon Bleu in Rio de Janeiro, responsible for the patisserie course of the école and part of desserts on the Signatures menu.

Jean-Pierre Fivria, maître e sommelier

Jean-Pierre Fivria, a maître d 'and sommelier born in Réunion, is one of the people responsible for the most popular salons in the city. Former Le Pré Catelan, where he stayed for fifteen years, the Frenchman Jean-Pierre attended a hotel school in Marseille and has been trained as a sommelier in Beaune since 1987. In Rio, in addition to Pré Catelan, he was Executive Maître de Claude Troisgros, from Aprazível restaurant, among others.

Sous Chef Jonas Ferreira

The passion for gastronomy arrived early in the life of chef Jonas Ferreira. At the age of 20 he started studying Economic Sciences at the Federal University of Rio Grande do Sul, but a little more than a year later he decided that the art of cooking would be his profession. In 2007, at the age of 22, he moved to France and joined ÉcoleFerrandi, in Paris, there until 2013 he graduated in two certifications: Culinary and Bachelor Restaurateur.

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