Chef of the Week: Chef Victor Vasconcellos, Berimbau Brazilian Table, NYC
Brazilian cuisine is one of the world’s most diverse yet least understood culinary traditions. Far beyond the churrascarias and all-you-can-eat rodÃzios familiar to many diners, it is a vibrant tapestry of Indigenous, African, Portuguese, and immigrant influences, shaped by the country’s vast geography and extraordinary range of regional ingredients. Few chefs have done more to introduce those authentic flavors to New York than Chef Victor Vasconcellos, Executive Chef of Berimbau Brazilian Table.
In this week’s Chef of the Week feature, Chef Vasconcellos, reflects on his journey from Brazil to New York, the ingredients he wishes more chefs would embrace, the regional traditions that inspire his cooking, and why dishes like moqueca and feijoada tell the story of Brazil better than any steakhouse ever could.
If you’re planning a trip to New York City, Berimbau’s two locations (in the West Village and on 36th Street in Midtown) are a must-try for anyone looking to experience delicious, authentic Brazilian cuisine and warm Brazilian hospitality.
1. What first inspired you to become a chef, and how did your culinary journey begin?
I have always said that my passion for food was the biggest reason I chose this career. I simply loved eating, and that curiosity naturally led me to wonder how food was made and what happened behind the scenes.
In 1998, during an unforgettable lunch with my grandfather at the Senac Hotel School in São Pedro, Brazil, where I had the opportunity to see a professional kitchen up close for the first time. I learned that all the people preparing our meal were culinary students, and something clicked for me that day. I became fascinated by the kitchen environment and knew that this was the profession I wanted to pursue.
2. You have helped introduce authentic Brazilian cuisine to New York diners. What has that experience been like?
It has been an incredible experience. Early in my career, I worked with French chefs and learned a tremendous amount from them. However, once I immersed myself in Brazilian cuisine, my passion for cooking grew even stronger.
Having the opportunity to share the flavors of Brazil with New Yorkers has become a great source of motivation and professional fulfillment. Seeing people discover and appreciate our cuisine is one of the most rewarding parts of what I do.
3. Brazilian food is still relatively underrepresented internationally compared with some other Latin American cuisines. What do you think people often misunderstand about it?
We could easily fill an entire street with Brazilian restaurants, each completely different from the next, representing the many distinct cuisines found throughout the country.
The biggest misconception is reducing Brazilian cuisine to all-you-can-eat steakhouses and rodÃzios. Brazil is a continental-sized country with extraordinary regional diversity, unique ingredients, and countless culinary traditions. We could easily fill an entire street with Brazilian restaurants, each completely different from the next, representing the many distinct cuisines found throughout the country.
4. How would you describe Brazilian cuisine to someone trying it for the first time?
Vibrant, flavorful, colorful, and incredibly diverse. Depending on the region, it can be spicy, rich, tropical, rustic, or refined. Brazilian food is honest and straightforward. It doesn’t try to hide behind complicated techniques. The ingredients speak for themselves.
5. Which regional Brazilian food traditions have had the greatest influence on your cooking?
Having been born in São Paulo and coming from a family with roots in Minas Gerais, I have naturally been influenced by both Paulista and Mineira cuisine.
At the same time, my career has allowed me to work with the culinary traditions of many other regions. I am particularly passionate about the cuisine of Northeastern Brazil, both its coastal dishes and the flavors of the sertão. More recently, I have become fascinated by the ingredients of Northern Brazil, especially those that come from the Amazon rainforest.
6. Are there any Brazilian ingredients that you wish more chefs around the world would embrace?
Absolutely, the list is long, but one ingredient that stands out is tucupi, a fermented cassava juice that is slowly cooked with herbs from the Amazon to develop its unique flavor. It comes from cassava, one of the most important ingredients in Brazilian cuisine.
I would also love to see more people discover fruits such as caju—the actual fruit, not just the cashew nut—as well as Amazonian fruits like cupuaçu and bacuri.
Greater demand for these ingredients would help make them more accessible internationally and allow more chefs to explore their incredible potential.
7. What’s a dish at Berimbau that best represents your culinary philosophy and why?
The Moqueca. It is a dish that reminds me of Bahia, a region of Brazil that I deeply admire for its warmth, hospitality, and joyful spirit.
The dish itself reflects the cultural richness of Brazil. It combines Portuguese influences, similar to a seafood stew, African influences through the use of dendê oil, and indigenous traditions through its cooking methods and clay-pot preparation. It is vibrant, full of flavor, and tells a story through every ingredient.
8. The Brazilian tradition of gathering for drinks and small plates is central to your Social Hour concept. Why is this ritual such an important part of Brazilian culture?
Because Brazilians are naturally social people. For us, almost any occasion can become a reason to celebrate. Being together, sharing food, talking, laughing, and enjoying life with friends is a big part of who we are.
A cold beer, a few snacks on the table, and good company, that’s one of the simplest and happiest expressions of Brazilian culture.
9. What is one Brazilian dish that every visitor to Brazil should try at least once?
Without a doubt: Feijoada with a Caipirinha and Pão de Queijo. It’s a combination that captures the essence of Brazil: comforting, flavorful, and deeply connected to our culture.
10. How do you balance authenticity with the expectations of New York diners?
By staying true to Brazilian ingredients and flavors while elevating execution, presentation, and consistency. Equally important is creating a memorable dining experience through hospitality. Brazilian hospitality is warm, welcoming, and generous, and I believe that should be reflected not only in the food but also in the way guests are treated.
11. What advice would you give to home cooks looking to explore Brazilian cuisine in their own kitchens?
Don’t be afraid. Start with good cookbooks, follow Brazilian chefs on social media, and look for Brazilian or Latin markets in your area. Even Latin grocery stores often have a section dedicated to Brazilian ingredients. The best way to learn is by cooking, tasting, and staying curious.
12. Finally, what’s one simple cooking lesson you’ve learned as a chef that anyone can use to become a better cook?
Mise en place. Always have every ingredient, tool, and piece of equipment ready before you start cooking.
It may sound simple, but it prevents mistakes, reduces stress, and allows you to focus completely on the cooking process. It is one of the most valuable lessons I learned in professional kitchens, and it applies to cooks of every level.
Chef Victor Vasconcellos | Instagram
Berimbau Brazilian Table
43 Carmine St, New York, NY 10014
3 West 36th Street, New York, NY 10018
