Meet our Chef
Bagatelle's contemporary French cuisine finds its roots on two continents, and Chef Gustavo Young infuses his exceptional culinary background into every dish at Bagatelle Rio de Janeiro.
After studying the culinary arts at Senac in São Paulo, Gustavo Young traveled to Europe to start his career. He gained experience in famed restaurants such as El Celler de Can Roca in Girona, Spain, boasting three Michelin Stars and 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 a coveted Michelin star. With these exceptional experiences under his belt, Chef Young took his talent to the Mandarin Oriental Barcelona. Under the direction of Chef Jean Luc Figueras he gained a mastery of French cuisine.
Following his work with the hotel, Gustavo’s traveled to Milan. It was there that he partnered with soccer star Clarence Seedorf to open Finger’s Garden, a fine dining Japanese Restaurant. When Chef Young felt it was time to return to his native Brazil, he was brought on by Bagatelle as its Executive Chef in Bagatelle São Paulo. Capitalizing on his Brazilian heritage and experience with a plethora of world cuisines, Chef Gustavo Young has had much success as the Executive Chef of the first Bagatelle in South America. This success has lead Chef Young to take on the role of Corporate Chef for both Bagatelle Sao Paulo and Rio de Janeiro.