# Cellar Cave hosts the 2nd edition of Jamón, Tapas e Taças with guest chefs

Until December 2, chef Giovanna Perrone welcomes guests for evenings of tapas, Cinco Jotas jamón sliced to order and Spanish wines.

- Section: Gourmet
- Published: November 4, 2026
- Address: https://ceoone.com.br/en/article/cellar-cave-hosts-the-2nd-edition-of-jamon-tapas-e-tacas-with-guest-chefs
- Em português: https://ceoone.com.br/artigo/cellar-cave-promove-a-2a-edicao-do-evento-jamon-tapas-e-tacas-com-chef.md

![The Cellar Cave dining room with wooden tables, cane-back chairs, a brick wall hung with pictures and a glass ceiling at the back](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/cellar-cave-promove-a-2a-edicao-do-evento-jamon-tapas-e-tacas-com-chef-foto.webp)

Photo: Courtesy of Cellar Cave, enlarged with AI

## Key points

- Cellar Cave, in Vila Nova Conceição, holds the 2nd edition of Jamón, Tapas e Taças from November 4, with guest chefs on four nights through December 2.
- Each night has three new tapas, two by chef Giovanna Perrone and one by the guest, plus Cinco Jotas pata negra jamón sliced to order and Spanish wines from Cellar Vinhos.
- The guests are Vivi Gonçalves (Hotel Emiliano), Adriano de Laurentiis and Catarina Ferraz (Cais), Rodrigo Aguiar (Casa Rios) and Oscar Bosch.

Starting on November 4, Cellar Cave hosts the 2nd edition of Jamón, Tapas e Taças with guest chefs, who come together for an experience devoted to Spanish flavors, good wine and gatherings around the table.

On November 4, chef Giovanna Perrone welcomes chef Vivi Gonçalves (Hotel Emiliano); chef Adriano de Laurentiis and Catarina Ferraz (Cais) take part on November 11; on November 18 it is the turn of chef Rodrigo Aguiar (Casa Rios); and to close, Oscar Bosch joins on December 2.

Each night will feature 3 exclusive tapas: 2 created by Giovanna and one by the guest chef. Besides the new creations, guests will be able to taste Cinco Jotas pata negra jamón sliced to order, paired with a special selection of Spanish labels from Cellar Vinhos, chosen to match the recipes.

Cinco Jotas is Spain's finest Jamón Ibérico, sold in the most prestigious shops in the world and prized by the best international chefs.

## About Cellar Cave

Located at Rua Diogo Jácome, 372, in Vila Nova Conceição, Cellar Cave is a restaurant and event space built around the wine selection of Cellar Vinhos. At the Cave, wine is not an accompaniment: it is the starting point. The space brings together signature cuisine, themed events and a list of more than 150 labels from small Old World producers, all imported exclusively.

## About Giovanna Perrone

Born in Santos, Giovanna brings a career marked by time in renowned restaurants, notable awards and a deep connection with small producers and seasonal ingredients.

![Chef Giovanna Perrone, in a light shirt and trousers, standing in the Cellar Cave dining room in front of the brick wall](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/cellar-cave-promove-a-2a-edicao-do-evento-jamon-tapas-e-tacas-com-chef-giovanna-hd.webp)

Chef Giovanna Perrone. Photo: Courtesy of Cellar Cave

From an early age she was influenced by her family's Italian and Portuguese roots, developing a love for simple, tasty food with a strong identity. Her passion for fresh ingredients and seasonality led her to a career that combines technique with respect for the product, a trait that has become her culinary signature.

A Senac graduate, she began her career at Attimo restaurant in São Paulo, where she worked with Jefferson Rueda. From there, her path included transformative experiences in Canada and France, where she trained at chef Alain Ducasse's three-Michelin-star restaurants. Her talent was also recognized in prestigious competitions: she won the reality show Talentos da Gastronomia (2018) and Top Chef Brasil (2019), establishing her name as one of the standouts of Brazil's new generation of chefs.

In 2021 she founded Casa Rios, in São Paulo's East Zone, alongside chef Rodrigo Aguiar. In 2023 she stepped away from the operation while remaining a partner and took on new challenges alongside Felipe Bronze, including Pipo, in Jardins, where she was executive chef. In April 2025 she took over the kitchen at Cellar Cave, and in 2026 she was recognized and awarded Revelation Chef by Veja São Paulo, Guia SP Gastronomia (Globo, CBN and Valor Econômico), Folha de S. Paulo and Go Where Gastronomia.

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