The head chef at Beleza Rodizio, a proper Brazilian steakhouse renowned for authentic rodizio-style dining, gives his tips on preparing and cooking meat to perfection

Tell us about your cooking

I use a traditional Brazilian gaucho style of cooking – selecting different cuts of fresh and succulent meat which is then seasoned and slowly roasted over a charcoal fire.

How did you become a chef?

When I was 18, I started working in a restaurant and fell in love with the Brazilian gaucho style through watching a chef prepare this type of cuisine. I worked in several restaurants with different chefs and learned a little from each one.

What do you eat at home?

Everyone in my house loves eating a variety of meat and fish. We try to sit down as a family as much as we can to enjoy eating together.

Who’s the best chef in the world and why? And who’s the best in Brum?

It’s impossible to pick just one! I believe that each chef has their own essence and their own way of preparing food that creates something special and unique.

Is the customer always right?

Yes! But there are some exceptions…

Share a cooking tip

Don’t be afraid of seasoning your meat well – there’s nothing worse than a bland, tasteless steak! It’s also very important to take care of the temperature of the meat so that it comes out succulent, tasty and cooked to preference.

What was your favourite food as a kid?

Definitely a good lasagne

What’s the most unusual thing you’ve eaten?

Fish soup with milk

If you weren’t a chef, what would you be?

An electrical engineer

What do you recommend from this evening’s menu?

Picanha asada a su punto – a cut of steak with fat that melts in your mouth.