Head Chef at Chamas Restaurant & Bar at Vasa Hotel Surabaya
Josinaldo Patricio De Oliveira, better known as Chef Patricio, was born in São Paulo, Brazil. Beginning his culinary career at the age of 17, he has travelled to many countries to gain knowledge and experience. For more than 28 years, he has specialized in Brazilian barbecues at various well-known restaurants and hotels in Asia, and for the past two years has helmed Chamas Restaurant & Bar, the first Brazilian churrascaria restaurant in Surabaya, where he serves up tantalising new dishes that showcase his expertise in grilling meat a special way.
Q: How did you first get into the culinary industry?
J: I had always been curious about working in a restaurant since I was a kid, triggered by seeing my whole family, mainly my father and uncles, grilling meat for every family gathering.
Q: You are known as an expert in churrascaria, or Brazilian barbecue. What makes it different from regular barbecue?
J: There’s not a lot of difference to other barbecues that are more familiar. What makes it different is how we grill the meat. We skewer the meat and cook it over hot coals with minimal seasoning. Brazilians believe that it is best to showcase the true taste of the meat itself, instead of slathering it with sauces.
Q: Did you go to culinary school, or are you self-taught?
J: Everything I know is self-taught, mostly by watching how my family cooked when I was a kid.
Q: Chamas Restaurant & Bar is a ground-breaking first churrascaria restaurant in Surabaya. What were the initial challenges you faced when it opened?
J: Well people do love their grilled meats in most places, so it wasn’t that challenging. I am the second chef to be responsible for this restaurant, so for me upholding the same quality in taste was one of the challenges.
Q: Your restaurant is garnering a lot of positive reviews. What expectations do your diners have?
J: My hope is that they always have the best time and enjoy the flavours of the menu that we serve. And I hope they will recommend this restaurant to everyone that they know.
Q: Can you share your earliest food-related memory?
J: Cooking with my family, especially my dad and uncles.
Q: You work with a lot of red meat. What specific cut of beef do you really love and why?
J: I like everything! I don’t have exact cuts of meat that I like because I truly enjoy the taste of red meat.
Q: Being away from home, what is your go-to comfort food?
J: A simple home food for me is rice with beans and salad. That will always be my go-to comfort meal.
Vasa Hotel Surabaya
Jalan HR. Muhamad
Surabaya 60189, Indonesia
T: (+62) 317301888
