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Bagatelle is known for its fantastic South of France fare and all details of the menu designed in the New York City flagship were carefully maintained when launched in SP. Chef Gustavo Young whose journey includes a passage through the number one restaurant in the world El Celler de Can Roca (three Michelin stars) was immersed in the NYC kitchen prior to opening the São Paulo location in order to capture the soul of Bagatelle's acclaimed dishes.
Gustavo Young is not your typical Chef. After Studying mechanical engineering in São Paulo, Gustavo decided to re-evaluate his career and went on to study at the Culinary School of Senac in São Paulo.
Soon afterwards, Gustavo went on a fast track career in the culinary world jump starting his career in Europe with experiences in famed house under charismatic chefs. He started in Girona, Spain in a 3 Michelin Star kitchen at El Celler de Can Roca, voted best restaurant in the world in 2013 by Restaurant Magazine. Shortly after that, Gustavo moved to Barcelona to work under acclaimed Chef Ferran Adria at Dos Palillos where they received 1 Michelin Star. Strong of these two experiences, Chef Young took his talent at the Mandarin Oriental in the same city of Barcelona under the direction of Chef Jean Luc Figueras where he mastered French Cuisine and kitchen management particular to F&B outlets such as Hotels. Gustavo’s last European experience was in Milan where he was hired by Soccer star Clarence Seedorf to open Finger’s Garden, a fine dining Japanese restaurant.
It is at this time that Bagatelle hired Gustavo has its Executive Chef in Bagatelle São Paulo, capitalizing on his Brazilian heritage and worldly experience to take the helm of the first Bagatelle kitchen in South America.