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 Sâo 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.

‘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

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 Sâo 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.

‘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