Gerônimo Athuel is reshaping Brazil’s seafood landscape with an approach that blends sustainability, tradition, and technical precision. At the forefront of Ocyá, his restaurant on Ilha Primeira in Rio de Janeiro’s Barra da Tijuca, the São Paulo-born chef champions the use of lesser-known local species like ubarana, sororoca and carapeba, ensuring that no part of the fish goes to waste—including the scales.

Athuel’s connection to the sea began in childhood, growing up near Iemanjá Pier in Vitória, where he learned firsthand from local fishermen. That early exposure to the ocean evolved into a life of fishing, diving, and eventually cooking. His career took him to Central America before returning to Brazil to refine his craft at restaurants like Atlântico in Belo Horizonte, and later in São Paulo under the mentorship of acclaimed chef Alex Atala.

In 2022, he opened Ocyá, showcasing seafood in all its forms—from raw to grilled, fried to charcuterie. That same year, he was recognised as one of the country’s most promising culinary talents. His modern kitchen, complete with a fish-maturing cabinet, is a testament to both innovation and deep respect for the sea.