Thomas Troisgros is a chef and restaurateur from one of the world’s most influential culinary families, representing the fourth generation of the Troisgros lineage. Raised in kitchens and surrounded by exceptional ingredients, he developed an early passion for cooking, shaped by the legacy of his grandfather Pierre, a pioneer of Nouvelle Cuisine, and his father Claude, a central figure in modern gastronomy in Brazil.
Thomas began cooking professionally at just 12 years old. At 19, he moved to the United States, graduated from the Culinary Institute of America, and worked in New York alongside Daniel Boulud, later gaining experience in leading restaurants in Spain. In 2005, he returned to Brazil to lead Olympe, where he refined a contemporary style blending French technique with Brazilian ingredients.
At 40, he expanded his role as a restaurateur, opening and overseeing multiple concepts in Rio de Janeiro. In 2025, he was named Chef of the Year by major Brazilian publications and received an “Excellent” knife distinction at The Best Chef Awards, recognising his continued influence and vision.
