Standard Post with Pictures.

„Trained in various restaurants in Brazil and Europe including El Celler de Can Roca, Apicius and Can Fabes, Rueda always wanted to experience other cuisines and improve his skills with a clear mission to use this knowledge to contribute to the development of Brazilian cuisine.

He was a butcher before he was a chef and his earlier profession remains important to him. Constantly in contact with popular cooks, producers, artisans and butchers, his dream was to create a space where fine dining and casual cooking could live in harmony and meat would be the star.“ http://www.theworlds50best.com/blog/News/brazils-hottest-new-opening-blends-fine-dining-with-nose-to-tail.html

If you’re not prepared to be wrong, you’ll never come up with anything original.

Ken Robinson, The Element: How Finding Your Passion Changes Everything