The winner of the first edition of MasterChef Brasil (2014) was invited by Grand Mercure São Paulo Vila Olímpia, part of the Grand Mercure portfolio, to create a special dish highlighting national ingredients: Fish and shrimp bobó with mandioquinha and coconut rice.
During an event for the press, influencers, and Accor hoteliers held on the 23rd, Elisa spoke exclusively to Travel2Latam about her excitement for this invitation: “It’s the realization of a dream. I have a love for hotels. My first job as a cook was in Paris,” she said.
The chef recalls starting her career in the kitchens of renowned hotels in the French capital, such as Plaza Athénée and Bastide de Moustiers, by chef Alain Ducasse. Returning to that environment now as a special guest carries a personal meaning: “It’s an achievement to reach more people through a partnership that endorses quality and sophistication,” she emphasized.
Exclusive creation with rigor and identity
Elisa Fernandes worked together with Grand Mercure São Paulo Vila Olímpia’s executive chef, Willian de Carvalho, to ensure the dish reached the table with excellence.
Delighted by the operation’s standards, she highlighted the hotel’s gastronomic backstage: “You can’t imagine the level of standardization and rigor they have here. I was positively surprised,” she declared.
The result is a dish that blends the warmth of home cooking with professional technique — reinforcing the presence of Brazilian diversity in haute cuisine.
MasterChef and the shift in Brazilian culinary perspective
Reflecting on the impact of her participation in the culinary reality show, Fernandes noted the cultural transformation that followed the program: “Before 2014, plating wasn’t widely discussed. MasterChef brought this conversation to the table with more rigor and attention to technique,” she analyzed.
She also acknowledged her personal journey in front of the cameras:
“I discovered myself professionally on national TV, and that’s a great fortune,” she said, pleased with how her story was portrayed.
A more diverse and accessible gastronomy
Born in Ribeirão Preto, Elisa believes in a cuisine that reaches different people and formats — opening new doors in the sector: “I want to see more women in the spotlight and diverse gastronomy formats achieving financial success, not just haute cuisine,” she affirmed.
With upcoming projects to be announced soon, she summarizes her vision inspiringly: “There’s room for all cooking styles. Let’s have more dialogue and less divergence.”
Brazil on the table with personality
The partnership reinforces Grand Mercure São Paulo Vila Olímpia’s commitment to offering experiences that value national gastronomic culture. A celebration where flavor, technique, and identity come together — crafted by someone making Brazilian cuisine shine worldwide.
The dish will be available in restaurants at the brand’s seven units in Brazil until March 2026: Grand Mercure São Paulo Ibirapuera, Grand Mercure São Paulo Vila Olímpia, Grand Mercure São Paulo Itaim Bibi, Grand Mercure Rio de Janeiro Copacabana, Grand Mercure Curitiba Rayon, Grand Mercure Brasília Eixo Monumental, and Grand Mercure Belém do Pará.
Report and photo: Mary de Aquino