Bio

With over nine years of experience in the culinary world, Rafael Fabbri has made a name for himself as a Private Chef with a passion for open-fire cooking. His skills have been honed in high-pressure kitchens, where he developed specialized techniques that elevate every dish to a new level of flavor and sophistication.

His career includes leading prestigious restaurants, refining his expertise in standardization and planning. Through these experiences, Rafael has learned that organization, preparation, and proactivity are fundamental pillars of culinary success. His dedication to excellence has driven him to take on ambitious projects, always striving to provide extraordinary experiences for his clients.

One of the most challenging milestones in his career was his participation in the pioneering Churrascada project, where he traveled across Brazil showcasing his expertise at large-scale events. This experience enhanced his skills in smoking, open-fire grilling, and parrilla cooking, making him a true master of premium cuts and flame-cooked cuisine.

At Rubaiyat, Rafael expanded his knowledge of high-end gastronomy, broadening his repertoire beyond the grill. During this period, he refined specialized techniques involving wood-fired ovens, sous vide cooking, and sophisticated flavor pairings, always with the goal of providing unique and personalized experiences for his clients.

Currently, Rafael is spearheading the development of a new menu for a prestigious restaurant in Anália Franco. This project marks a new chapter in his career, where he applies his signature culinary style, connects with top-tier suppliers, and creates dishes that go beyond the ordinary.

With his strategic vision and unwavering passion for gastronomy, Rafael Fabbri continues to evolve, remaining dedicated to his mission as a Private Chef who transforms meals into unforgettable moments.