Rekindling an old flame
The primal art of live-fire cooking is at the cutting edge of the restaurant world. Rafael Tonon introduces the chefs helping to keep the fires burning
An award-winning journalist and food writer living in Portugal, Rafael Tonon has seen his work appear in international publications such as Munchies (Vice), Slate, The Washington Post, CN Traveler and Atlas Obscura. He is the author of two books – Food Revolutions and 50 Restaurants With More Than 50 Years: 5 Decades of São Paulo’s Food Scene.