Meet the chef behind the Soho House São Paulo menu
Joao Melo discusses the global influences and local ingredients that inspired the dishes served at our first South American outpost
Wednesday 10 July 2024 By Yasemin Celepi
There’s lots to explore when it comes to the food at our new House in São Paulo. With Brazilian, Italian and Portuguese influences, as well as an abundance of local flavours and ingredients, the menu has been designed by Executive Chef Joao Melo to reflect the rich cultural diversity of the city.
Born, raised and trained in Rio de Janeiro, Melo knows a thing or two about South American cooking – so it came naturally to him to produce a ‘contemporary Brazilian’ concept for the House. It was important to him that our offering felt like a valuable part of the city’s wider food scene.
‘São Paulo has some of the best restaurants in the world; our community has its finger on the pulse when it comes to new food possibilities,’ Melo says. ‘I think that’s largely down to the fact that the city is overflowing with different cultures from all over the globe.’ Taking inspiration from this multicultural approach to cooking, he translated this into a menu that features both Italian and Portuguese influences on traditional Brazilian dishes.
Born, raised and trained in Rio de Janeiro, Melo knows a thing or two about South American cooking – so it came naturally to him to produce a ‘contemporary Brazilian’ concept for the House. It was important to him that our offering felt like a valuable part of the city’s wider food scene.
‘São Paulo has some of the best restaurants in the world; our community has its finger on the pulse when it comes to new food possibilities,’ Melo says. ‘I think that’s largely down to the fact that the city is overflowing with different cultures from all over the globe.’ Taking inspiration from this multicultural approach to cooking, he translated this into a menu that features both Italian and Portuguese influences on traditional Brazilian dishes.
Melo first began training as a chef at 17, but his love of cooking started long before that. As far back as he can remember, he would watch his mother in the kitchen experimenting with ingredients and recipes.
‘My mum would make a special Portuguese-inspired stew in our house. Around Brazil, the dish has many variations, depending on the region it’s prepared in. She was from Pernambuco, so she would give it a special north-eastern touch with maxixe cucumbers, jiló eggplant, okra, plantain and coriander, as well as smoked meats and sausages,’ says Melo.
Being surrounded by food played an important role in developing his skills – and many of the dishes on the menu are inspired by the flavours he grew up eating. Members can expect traditional Brazilian dishes such as moqueca, as well as local spices like puxuri and cumaru, plus ingredients such as cassava, which is presented in modern ways – as gnocchi, or fries with an avocado dip.
‘My mum would make a special Portuguese-inspired stew in our house. Around Brazil, the dish has many variations, depending on the region it’s prepared in. She was from Pernambuco, so she would give it a special north-eastern touch with maxixe cucumbers, jiló eggplant, okra, plantain and coriander, as well as smoked meats and sausages,’ says Melo.
Being surrounded by food played an important role in developing his skills – and many of the dishes on the menu are inspired by the flavours he grew up eating. Members can expect traditional Brazilian dishes such as moqueca, as well as local spices like puxuri and cumaru, plus ingredients such as cassava, which is presented in modern ways – as gnocchi, or fries with an avocado dip.
Brazil is home to a large Italian community – something that has also had a big influence on Melo, who has worked in a number of Italian restaurants throughout his 23-year career. ‘I love the tradition and history of their cooking. There’s a process, a sensibility to making pasta by hand, and so many possibilities for where the food can take you,’ he explains. Through the menu at the House, Melo has begun to explore some of those possibilities, with dishes that include homemade cavatelli pasta with lamb ragu and seared lobster.
The menu also features an extensive offering for vegans and vegetarians. ‘We’re paying special attention to plant-based options; there’s a big demand for it,’ Melo adds. ‘To me, it’s important that every one of our members can eat a range of creative dishes – the cassava is a particular highlight.’
And, of course, alongside locally inspired dishes, members will also find a whole host of Soho House signatures: the Dirty Burger, Lobster Spaghetti and Picante are all on the menu, alongside the Casa Verde cocktail – inspired by the melting pot of the city.
Explore Soho House São Paulo and apply for membership
The menu also features an extensive offering for vegans and vegetarians. ‘We’re paying special attention to plant-based options; there’s a big demand for it,’ Melo adds. ‘To me, it’s important that every one of our members can eat a range of creative dishes – the cassava is a particular highlight.’
And, of course, alongside locally inspired dishes, members will also find a whole host of Soho House signatures: the Dirty Burger, Lobster Spaghetti and Picante are all on the menu, alongside the Casa Verde cocktail – inspired by the melting pot of the city.
Explore Soho House São Paulo and apply for membership
