Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America’s most celebrated restaurants

Globally acclaimed chef Alberto Landgraf travels widely, demonstrating his uniquely creative, innovative, and intellectual approach to modern Brazilian cuisine. Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Oteque is widely considered one the greatest restaurants in Latin America. In this book, Landgraf describes his creative approach in his five guiding principles, which form five chapters, together encompassing the foundation of his methodology: acidity, texture, blocks, leadership, and creative process.

Each of the five chapters begins with a captivating essay by his friend, critic Andrea Petrini. Breathtaking shots of Brazil are paired with images of Landgraf s signature dishes, helping to illustrate his naturalistic approach and connection to terroir. Each of the recipes shows accurate carbon footprint data. Minimising the restaurant s impact on the environment, and considering every aspect of the food chain, are key concerns of Landgraf s, and he has been working closely with a cutting-edge tech team who can accurately calculate the environmental impact of food products, recipes, and raw materials.

Details

ISBN13: 9781837290628
Format: Hardback
Number of Pages: 256
Edition:
Publication Date: 31 Mar 2026
Publisher: Phaidon Press Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 29(H)x25(L)x2.7(W)1500
Weight (gm): 1500

Author Biography

Alberto Landgraf is one of the most influential chefs in Latin America, and his Michelin-starred restaurant, Oteque, in Rio de Janeiro, frequently ranks in the World's 50 Best restaurants. Brazilian-born, half-German, half-Japanese Alberto switched from Physics to food in his early twenties. Training at London's Westminster College in London, he learnt his trade under the tutelage of culinary luminaries including Tom Aikens and Gordon Ramsay, before returning to Brazil. He opened his first restaurant, Epice, in Sao Paulo in 2011, and launched Oteque in 2018. At Oteque, he coalesces his contemporary, global fine-dining style with indigenous Brazilian ingredients to produce minimalist, world-class food.

Andrea Petrini, born in Italy, resident in France, is a journalist, author and food critic. He is the French president of the jury for The World's 50 Best Restaurants, and founder of Gelinaz food culture festival. He and Alberto have worked closely for years, and his essays are based on a series of extensive interviews about Alberto's life and methodology.

Robert Astley-Sparke is an accomplished British photographer known for his fine art and portraiture work. His work has been exhibited internationally and featured in leading fashion publications and his clients include Tom Ford, Cartier, United Nations, Christies and John Galliano.

Reviews

‘The Amazonian region is anything but ordinary, and the way Oteque, and Chef Alberto himself, embraces its richness with such curiosity and conviction is truly remarkable. His constant pursuit of better, of deeper understanding, blends seamlessly with the region’s diversity, making this book a beautiful reflection of his spirit.’   –   Julien Royer, Chef-owner of Odette Restaurant 

'I have a deep admiration for Alberto and Otequ e, which represents a   rare balance between technical excellence and emotional intelligence. Alberto’s work is quiet, rigorous, and deeply personal. This book is an honest and powerful reflection of his vision and of a cuisine that speaks softly but with great conviction.’   –   Rodolfo Guzmán

Praise for Alberto Landgraf:

‘I have had many chefs in my kitchen and within minutes you know how good they are going to be or not. Hence why I felt something very special about Alberto, you get a feeling only once in a blue moon that you may have a shining star, in my time I have had a handful of stars and Alberto I could sense was one. He absorbed and grasped everything instantly, he stuck to the routines, he listened acutely, he pushed himself to perform to his best ability.’ –   Tom Aikens