UNDER THE LEADERSHIP OF CHEFS LUIZ FILIPE SOUZA AND IVAN RALSTON, RESPECTIVELY, THE RESTAURANTS MARK A MILESTONE FOR BRAZILIAN GASTRONOMY
PING YANG, LED BY CHEF MAURÍCIO SANTI, DEBUTS IN THE GUIDE AS A BIB GOURMAND AND STANDS OUT AS THE ONLY THAI RESTAURANT IN SOUTH AMERICA TO CAPTURE THE INSPECTORS’ ATTENTION
EVVAI, led by chef Luiz Filipe Souza, and TUJU, under the direction of Ivan Ralston, have made history by becoming the first restaurants in Latin America to be awarded the coveted three Michelin stars, the guide’s highest distinction, reserved for establishments that reach the utmost level of excellence according to its inspectors.
The announcement was made on the evening of Monday, April 13, 2026, during the ceremony launching the ninth Brazilian edition of the guide, held at the Copacabana Palace hotel in Rio de Janeiro. Each year, no more than 160 restaurants worldwide are part of this select group, which has included legendary chefs such as Paul Bocuse, Michel Guérard and Alain Ducasse.
“This is one of the most beautiful moments in gastronomy. I never imagined we would see two restaurants receive three stars at the same time in Brazil,” said Luiz Filipe as he took the stage, accompanied by pastry chef Bianca Mirabili.
“This recognition shows that Brazil can, and should, go as far as it sets out to,” said Katherina Cordás, partner and director of the Research and Creativity Center at TUJU, to whom Ivan dedicated the third star, along with his team and suppliers.
ABOUT EVVAI
For nearly a decade, chef Luiz Filipe Souza has been developing at EVVAI, in São Paulo, a body of work guided by the concept of Oriundi, which takes Italian immigration in Brazil as its starting point to articulate classical technique with Brazilian ingredients in a distinctive culinary language.
EVVAI’s trajectory has been marked by continuous evolution over the years. Its first Michelin star came in 2018. In 2019, Souza represented Brazil in the Bocuse d’Or final and, from that moment on, returned to the restaurant with a renewed focus on deepening his gastronomic vision. This movement gained momentum in the years that followed, with EVVAI maintaining a consistent presence in international rankings such as Latin America’s 50 Best Restaurants, where it reached No. 20 in 2025, and The World’s 50 Best Restaurants, where it ranked No. 95. The restaurant is also listed among the ten best in the world according to La Liste.
In 2024, EVVAI received its second Michelin star, while members of its team also began to gain individual recognition. Bianca Mirabili, who leads the pastry program, was named Latin America’s Best Pastry Chef in 2025 by Latin America’s 50 Best Restaurants.
That same year, Marcelo Fonseca received the Michelin Award for Best Sommelier. Taken together, these recognitions reflect the consolidation of a fully integrated operation, where kitchen and front of house work in close coordination.
ABOUT TUJU
The first, and still the only, Brazilian restaurant to house its own research institute, TUJU is defined by São Paulo’s multicultural fabric. Its approach translates into a highly precise, seasonal cuisine with a contemporary perspective, featuring original creations by chef Ivan Ralston that respect the rhythms of nature and the work of each of its partner producers.
Guided by the observation of natural cycles, not by fixed dates, but by the moment when ingredients reach their optimal point, the menu is organized into seasons titled Humidity, Rain, Wind and Drought. As in nature, these phases include transitional periods in which dishes and ingredients overlap and coexist at different moments. This approach allows for a more sensitive, precise and responsible cuisine, one that values the entire production chain, helps reduce waste, and deepens the understanding of the natural cycles that sustain this work.
TUJU is currently ranked No. 8 in Latin America’s 50 Best Restaurants 2025.
Other stars and special awards
D.O.M, led by chef Alex Atala—the only restaurant to have maintained two Michelin stars since the guide’s debut in Brazil in 2015—along with Lasai, by Rafa Costa e Silva, and Oro, by Felipe Bronze, retained their TWO STARS.
Madame Olympe, by Claude Troisgros, received its first star. In total, 19 restaurants were awarded ONE STAR. Among the restaurants associated with Síbaris that retain one Michelin star are Kanoe (by Tadashi Shiraishi and Patrícia Bianco), Kuro (by chef Gerard Barberan) and Picchi (by Pier Paolo Picchi).
Anderson Oliveira, of D.O.M, received the “Exceptional Cocktail” award. Robério de Souza Queiroz, of Maní, was named “Sommelier of the Year”, while Pedro Coronha, of Koral, was recognized as “Young Chef”.
Further highlights
Chef Maurício Santi, of Ping Yang – Crédit: Keiny Andrade
Three years after opening, the Thai restaurant Ping Yang, led by chef Maurício Santi — who has dedicated more than two decades to researching the country’s cuisine —, makes its debut in the guide with a BIB GOURMAND distinction, which highlights establishments offering an excellent value for money.
Five other restaurants also received the distinction for the first time, which has been awarded since 1997. Brazil currently has 41 Bib Gourmand restaurants, including Cepa, Jacó — by Iago Jacomussi, named “Young Chef” in the 2025 guide —, Kotori and Nomo, all of which retained the distinction.
Recognized for their commitment to sustainable practices, TUJU, Corrutela and A Casa do Porco retained their GREEN STARS.
Other restaurants were also RECOMMENDED in the 2026 guide, drawing the inspectors’ attention. Among them are the Taiwanese
Aiô; Amadeus and Cais, both specializing in fish and seafood; as well as the Mexican restaurant Metzi.
