SHUN CUTLERY BLOG: BEHIND THE BLADE

From Brazil to Brooklyn: A Culinary Conversation with Chef Vitor Mendes

At just 27, Chef Vitor Mendes has already carved out an impressive path in the culinary world. Born and raised in Brazil, Mendes' journey took off in the kitchens of New Jersey before launching into NYC’s fine dining scene—working in acclaimed spots like The Modern and Chef’s Table at Brooklyn Fare. Today, as Chef de Cuisine at Theodora in Brooklyn, he brings fire, finesse, and a global perspective to a seafood-forward, Mediterranean-inspired menu. We sat down with Vitor to talk about his roots, his rituals, and the tools that bring his culinary vision to life.

Tell us about yourself.

Vitor Mendes: My name is Vitor Mendes, I am 27 years old and currently Chef de Cuisine at Theodora in Brooklyn, New York City. I was raised and born in Brazil, and I discovered my passion for kitchens and food at the age of 16, working dishwashing and prep shifts in a small family-owned restaurant in Newark, New Jersey.

 
How long have you been in the culinary space?

Vitor Mendes: For about 10 years!

 
What brought you into the kitchen?

Vitor Mendes: In my first job in the U.S., bussing tables, I couldn’t contain my curiosity to work in a kitchen. Seeing the chefs and cooks have fun, work hard, and the sense of community and culture amazed me.

 
How did you learn to cook?

Vitor Mendes: Besides going to culinary school, a lot of inspiration came from within. Wanting to know more and more about cooking techniques, I learned—and am still learning—by being hands-on on the job.

 
Were there any early food memories or experiences that inspired your love for cooking?

Vitor Mendes: It still remains a mystery, but we can tell the difference when your mom or someone that loves you deeply cooks for you. It doesn’t taste the same way—even in the fanciest restaurants. I had a caretaker while my mom was away in the U.S. working—Madalena. Her cooking was the most nourishing and honest for me.

 
Who were the biggest influences on your decision to become a chef?

Vitor Mendes: My grandfather and my dad were great businessmen, and I believe that I am on the path to becoming a great chef.

 
What was one of the most valuable lessons you learned during your culinary training?

Vitor Mendes: To take care of your body and be aware of all things moving. It helped me throughout my career to stay healthy.

 
Tell us something that you’re most proud of in the work you’ve done over the years.

Vitor Mendes: To be young and have achieved many goals at this age is what makes me proud—San Pellegrino Best Young Chef, Rising Star Chef 2025, and my resume overall.

 
How important are the tools you use in the kitchen and why?

Vitor Mendes: In the end, it is an artisanal type of work. I view chefs as artists—and without a good tool, you can’t truly 100% express yourself. The details make the difference.

 
What is the evolution of your relationship with knives in your career?

Vitor Mendes: I couldn’t appreciate or tell the difference between a great knife and a regular knife in the beginning of my career. As I evolved, there are some techniques that require a great knife to execute—I simply can’t do them with an average one.

 
What makes a great knife?

Vitor Mendes: Longevity of the blade, quality of the steel, handle comfort, and beautiful design.

 
What is your go-to knife?

Vitor Mendes: Depends on the task, but I believe every ingredient needs a different knife to handle it the best.

What advice would you give to aspiring chefs who are just starting out?

Vitor Mendes: Once you figure out that you love cooking and working in kitchens, make a map for your career and stick to it. When challenges arise, it’ll be easier to move on and make decisions because of your map.

 
Are there specific cuisines or traditions you feel especially connected to?

Vitor Mendes: The Amazon Rainforest has so much to offer the world. It’s a place the world depends on to survive—full of history and culture, and the ingredients are unique to that region.

 
What do you love about the NYC food & beverage community?

Vitor Mendes: Everyone is chasing something and aspires to be great, pushing others around them to be great too. It motivates me to keep doing what I’m doing. It’s a very supportive community—small world where everyone knows each other, or knows someone who does.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Vitor Mendes: When my dad suddenly passed away from COVID, I returned to Brazil to sort out his affairs. That experience reconnected me with my culture. I traveled alone to the Amazon Rainforest, and there I realized how much meaning, history, and undiscovered flavor exists. Since then, I’ve been using Amazonian flavors to distinguish myself.

 
What’s your go-to meal when you’re cooking just for yourself?

Vitor Mendes: Rice, grilled chicken or beef, beans, toasted cassava flour, and a vinagrete of onions, tomato, and aromatics.

 
If you could cook a meal for anyone in the world, who would it be and why?

Vitor Mendes: I’d cook for Gordon Ramsay. I loved watching his videos when he was starting out—they inspired me to do well.

 
If you had to describe your culinary journey in one word, what would it be?

Vitor Mendes: Discovery.