Masters/Fine Dining Restaurant/Evvai

Evvai

No.95 World's 50 Best 2025 — Luiz Filipe Souza

Fine Dining RestaurantFine DiningItalyWorld's 50 Best

Veronica's Take

Luiz Filipe Souza is the culinary mastermind behind Evvai, a São Paulo hotspot that just snagged the No. 95 spot on the World's 50 Best Restaurants 2025 list. After honing his skills in Italy and São Paulo's top kitchens, Souza returned to Brazil to launch Evvai in the upscale Jardins neighborhood in 2017, where he pioneered the concept of 'Oriundi cuisine'—a bold fusion of Italian heritage and immigrant-inspired flavors that reflects the global diaspora of Italian descendants. His culinary prowess was further cemented when he reached the finals of the prestigious Bocuse d'Or competition in 2018, solidifying his status as a trailblazer in the gastronomic world.

opened Evvai in São Paulo’s upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale in Castel di Sangro, Italy. In 2018, he represented Brazil in the Bocuse D’Or competition, reaching the finals in Lyon. Souza coined the phrase ‘Oriundi cuisine’ at Evvai, which refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes. @evvai_sp Luiz Filipe Souza opened Evvai in São Paulo’s upmarket Jardins neighbourhood in 2017, after training in Italian restaurants including Fasano and Piselli in São Paulo and Reale in Castel di Sangro, Italy. In 2018, he represented Brazil in the Bocuse D’Or competition, reaching the finals in Lyon. Souza coined the phrase ‘Oriundi cuisine’ at Evvai, which refers to descendants of Italy all over the world and is translated in the kitchen into immigrant-inspired dishes.

Accolade

List: World's 50 Best Restaurants · Rank: 95 · Year: 2025

Key Facts

The people behind Evvai

Luiz Filipe Souza

profile

Chef-owner

Opened Evvai in Sao Paulo's Jardins neighbourhood in 2017. (No.95, World's 50 Best Restaurants 2025.) Represented Brazil at the 2018 Bocuse d'Or, reaching the Lyon finals; coined 'Oriundi cuisine'.