The winner of the first edition of MasterChef Brasil (2014) was invited by Pullman São Paulo Vila Olímpia, part of the Grand Mercure portfolio, to create a special dish that highlights national ingredients: Bobó de peixe e camarão com yam e arroz de coco.
During an event for Accor's press, influencers, and hoteliers held on the 23rd, Elisa spoke exclusively to Travel2Latam about her joy at this invitation:
"It's a dream come true. I have a love affair with hotels. My first job as a cook was in Paris," she said.
The chef recalls that she began her career in the kitchens of renowned hotels in the French capital, such as the Plaza Athénée and Alain Ducasse's Bastide de Moustiers. Returning to this environment, now as a special guest, took on a personal meaning:
"It's an achievement to be able to reach more people through a partnership that guarantees quality and sophistication," she emphasized.
Exclusive creation with rigor and identity
Elisa Fernandes worked closely with Pullman's executive chef, Willian de Carvalho, to ensure the dish arrived at the table with excellence.
Delighted with the standard of the operation, she made a point of highlighting the hotel's culinary behind-the-scenes:
"You can't imagine the level of standardization and rigor they have here. I was pleasantly surprised," she declared.
The result is a dish that translates the affection of home cooking with professional technique — and that reinforces the presence of Brazilian diversity in haute cuisine.
MasterChef and the changing perspective of Brazilians
Reflecting on the impact of his participation in the culinary reality show, Fernandes highlighted the cultural transformation that accompanied the program:
"Nobody talked much about plating before 2014. MasterChef brought this discussion to the table with more rigor and attention to techniques," he analyzed.
She also recognizes the personal path she has taken in front of the cameras:
“I discovered myself professionally on national television, and that is a great stroke of luck,” she said, satisfied with the way her story was portrayed.
A more diverse and accessible gastronomy
A native of Ribeirão Preto, Elisa believes in a cuisine that reaches different people and formats—and that opens new doors in the industry:
"I want to see more women in the spotlight and diverse gastronomic formats with financial success, not just haute cuisine," she stated.
With future projects to be announced soon, she summarizes her vision inspiringly:
"We have room for all styles of cuisine. May there be more dialogue and less disagreement."
Brazil at the table with personality
The partnership reinforces Pullman São Paulo Vila Olímpia's commitment to offering experiences that celebrate Brazilian gastronomic culture.
A celebration where flavor, technique, and identity converge—signed by those who make Brazilian cuisine conquer the world.
The dish will be available in the restaurants of the seven units of the brand throughout 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.