A Casa do porco Bar (Sao Paulo, Brasil)

Jefferson Rueda was born in San José del Rio Pardo, in the interior of São Paolo, in 1977. As a child, he was fascinated by gastronomy and spent two years working as a butcher in his hometown. At 17, he trained as an international chef at SENAC under an agreement with the Culinary Institute of America. He visited several international restaurants, such as El Celler de Can Roca and Can Fabes de Santi Santamaria, and worked as chef at restaurants such as Madeleine, Pomodori and Attimo.

He lived his greatest dream by opening A Casa do Porco Bar in the centre of São Paolo in 2015. A place where he brings together all his experience and passions: pork, fire and butchery. Today he focuses on pork, studying, researching, creating and mapping the entire production chain to present a genuine Brazilian conceptual cuisine with pork as the protagonist. The restaurant has become a space where Jefferson can create and live his dream of serving high quality cuisine at affordable prices. In 2018, he opened Hot Pork and Sorveteria do Centro.