Daniel Redondo, an extraordinarily talented Spanish chef, stood out not only as co-founder of the renowned restaurant Maní in São Paulo, alongside his then wife Helena Rizzo, renowned chef and current judge on Masterchef+, but also for his innovative approach and refined technique in cooking.
Born in Girona, Spain, Redondo began his career at El Celler de Can Roca, voted the best restaurant in the world by 50 Best, where he acquired vast experience and training that would profoundly influence his later work in Brazil.
Despite being less publicly visible than Helena Rizzo, Redondo was a key creative force at Maní, a restaurant that quickly established itself as one of Brazil’s top dining destinations and achieved international recognition.
Redondo was known for his innovative character in the kitchen. After a period of vacation in Spain, he introduced several new recipes to Maní, bringing a more marked influence from Iberian cuisine. Some of his notable creations include pork cheek with beetroot sauce and a complex charcoal ice cream dessert.
In addition to Maní, Redondo ventured into other projects, such as the opening of Padoca do Maní, focused on providing sweets and bread for the restaurant, and also managing the kitchens of the Rubaiyat Group, responsible for eight luxury restaurants, including units in São Paulo, Madrid, Santiago and Mexico City.
Daniel Redondo’s legacy in gastronomy is marked by a combination of technical precision, innovation and emotional sensitivity. His work reflected a unique blend of emotion, memory and refined technique, characteristics that made him a central figure in the history and success of Maní and influenced Brazilian gastronomy in a significant way.
His untimely death at age 46 in a traffic accident represents a great loss to the culinary world, but his impact and contributions continue to inspire chefs and food enthusiasts globally.
