Jefferson Rueda is the chef and founder of A Casa do Porco, a celebrated São Paulo restaurant renowned for its high-quality caipira (countryside-style) cuisine, with pork as the centerpiece. Since opening in 2015, the restaurant has gained widespread acclaim for its bold, refined approach to Brazilian gastronomy, serving signature dishes like pork tartare and pork belly sushi. 

Originally from São José do Rio Pardo, Jefferson began his culinary journey as a butcher and trained at Senac before gaining experience in prestigious kitchens in Brazil and Spain, including El Celler Can Roca and Can Fabes. Beyond A Casa do Porco, he operates several other São Paulo establishments, including Bar da Dona Onça, Hot Pork, Sorveteria do Centro, and Merenda da Cidade. 

Since 2020, Jefferson has cultivated organic produce at his Sítio Rueda farm, supplying his kitchens and inspiring new creations. With nearly three decades of experience, he continues to innovate Brazilian cuisine, championing sustainable, artisanal practices and elevating caipira gastronomy while earning recognition for his creativity, vision, and transformative impact on the country’s culinary landscape.