Graduated in Gastronomy, chef Ícaro Rizzo leads Neto's cuisine, a Italian-brazilian restaurant located on JW Marriott Hotel São Paulo. Ever since his childhood, Ícaro has shown great interest for culinary, learning familiar recipes passed from generation to generation from his mother. Finding his vocation on the culinary career, he continued to develop and became Chef de Partie in 2012 and Sous Chef in 2013.
After collecting passages from several renowned courses in places like Argentina, Chile and United States, in 2022 Ícaro accepted the challenge and became Neto's Executive Chef. In our menu, he elaborates classic and seasonal recipes, without losing the Brazilian culinary touch. In his cuisine, the Chef values a culinary with minimal manipulation, exploring the natural characteristic of each product, maintaining texture, flavor and color, maximizing the value of the food.

For over 18 years, Thiago Dias has been working professionally in confectionery. Graduated in Gastronomy, with post-degrees in Gastronomy Business and Higher Education Teaching, he is a specialist in International Confectionery, sweets, cakes, natural leavened breads and pastries. According to Thiago, his creative process is timeless and spontaneous: as his ideas arise, he writes them down to test and verify each combination, seeing what works according to the season and menu, always aligned to the restaurant's concept. Many times, Thiago elects an ingredient to work with and elaborates the dessert around it.
Thiago Dias's cuisine is a mix of classic affective gastronomy with a modern touch: classic dessert reinvented, with modern ingredients and presentations. Besides that, he always prioritize minimizing the use of chemicals, artificial additives and colorings.