Bel Coelho: Exploring Brazil’s History Through Food

Bel Coelho is one of Brazil’s most visionary chefs, known for her deeply researched, immersive tasting menus that explore the country’s indigenous traditions, biodiversity, and historical culinary influences. Through her acclaimed Clandestino dining experience in São Paulo and her restaurant Cuia, she is redefining Brazilian cuisine by bringing forgotten ingredients, traditional techniques, and cultural narratives to the table.

A Journey Rooted in Culinary Exploration

Born into a Portuguese-Italian family with a strong passion for food, Bel Coelho was introduced to gastronomy at an early age. Her formal training began with an internship at prestigious São Paulo restaurants like Laurent Suaudeau and Fasano. To refine her craft, she attended the Culinary Institute of America (CIA) in New York and trained in some of the world’s most celebrated kitchens, including El Celler de Can Roca in Spain.

Clandestino: A Culinary Storytelling Experience

Returning to São Paulo, Coelho created Clandestino, an intimate and immersive dining concept where guests embark on a multi-course journey through Brazilian history and biodiversity. Each menu consists of 12 to 15 courses, evolving based on her ongoing research into indigenous traditions, Afro-Brazilian influences, and regional ingredients.

Signature Dishes & Themes at Clandestino

• Pre-Colonial Brazil Menu – A tribute to native ingredients used before European colonization, highlighting cassava, Amazonian fruits, and native Brazilian fish.
• Afro-Brazilian Heritage Menu – Honoring the influence of African traditions on Brazil’s culinary landscape, featuring dishes inspired by Bahia’s Afro-Brazilian culture.
• Biomes of Brazil Menu – Exploring the country’s six biomes, from the Amazon to the Pantanal, using ingredients native to each region.

Her work at Clandestino has made her one of the most innovative voices in Brazilian fine dining, blending history, culture, and sustainability into an unforgettable gastronomic experience.

Cuia: Casual Brazilian Comfort with a Michelin Bib Gourmand

In addition to Clandestino, Bel Coelho operates Cuia, a more casual yet equally refined concept located in São Paulo’s historic Copan building. Cuia celebrates traditional Brazilian comfort food, featuring:

• Baião de Dois (black-eyed peas with rice, a classic from the Northeast).
• Squid Tempura with Tapioca & Caju Ponzu – A blend of Amazonian and Japanese influences.
• Toucinho do Céu (a rich Brazil nut dessert with puxuri cream and orange).

Recognized by the Michelin Guide with a Bib Gourmand, Cuia offers a warm, welcoming environment where guests can enjoy authentic Brazilian flavors in a modern, stylish setting.

Beyond the Kitchen: Advocacy & Storytelling

Bel Coelho is not only a chef but also a storyteller and activist. She has used her platform to advocate for:

• The preservation of Brazil’s indigenous and Afro-Brazilian food culture.
• Sustainability and the use of native, organic, and seasonal ingredients.
• Food accessibility and social projects, including her involvement in community-driven food initiatives.

She has also been a television host, presenting Receita de Viagem on TLC Discovery, where she traveled across Brazil exploring regional food traditions.

Awards & Recognition

• Michelin Bib Gourmand (Cuia, São Paulo, 2024).
• Named one of Brazil’s most exciting chefs by international culinary publications.
• Recognized for her dedication to indigenous and regional Brazilian cuisine.

Final Thoughts

Bel Coelho is more than a chef—she is a historian, advocate, and culinary innovator. Through her work at Clandestino and Cuia, she is ensuring that Brazil’s rich and diverse culinary heritage is not only preserved but celebrated on a global stage.

Whether through a 12-course tasting journey at Clandestino, a comforting meal at Cuia, or her documentary-style food explorations, Bel Coelho continues to push the boundaries of what Brazilian cuisine can be.