Executive Chef Rogerio Martins

      Rogerio Martins originally hails from the city of Sao Paulo, the gourmet capital of Brazil.  Like New York, it is well known as a city of immigrants where you can discover a wide variety of cuisine, and, of course, the very best of South American and Brazilian fare.  It was in this cosmopolitan city that Rogerio developed his passion for Latin flavors.  As the son of restaurateurs, Jose and Maria Martins, he grew up in a family business that begged his intimacy with the kitchen from the age of thirteen.  By first learning the art of Brazilian cooking from his parents, he took his passion to a professional level by attending Hospitality and Culinary school, where he learned to add refinement to Mediterranean cuisine and his homestyle Brazilian foods. 

     He began his career at Recanto Mineiro, specializing in southern Brazilian cuisine, and relying on local ingredients.  He then traveled extensively throughout the Caribbean and Latin America to develop his unique approach to traditional cooking by layering his understanding and influence of international flavors and techniques.

     Rogerio has brought his skill and experience to America, where over the past six years he has quickly immerged as a rising talent.  As the Sous Chef at Mitra, his creative, yet simplistic dishes embody the essence of his mature and developed finesse in the kitchen, thus recently granting him the honorable position of Executive Chef. 

    We invite you to sample Chef Rogerio’s newest additions to Sia’s menu.