Overlooking the sands of Copacabana since 1923, Copacabana Palace, A Belmond Hotel, is South America’s most iconic address, where Rio comes to life and celebrations begin. Opened for the centenary of Brazil’s independence and designed by French architect Joseph Gire, the hotel has helped shape Carnival, turned New Year’s Eve on the beach into a worldwide celebration and welcomed a century of legends. From Nat King Cole and Édith Piaf performing at its casino to the Rolling Stones, Madonna and Lady Gaga taking the stage on the beach just steps from its windows, its history continues to unfold, now with the renewed Fernanda Montenegro Theatre.
Ranked among The World’s 50 Best Hotels and awarded two Michelin Keys, Copacabana Palace brings together its legendary swimming pool, a dining destination featuring Michelin-starred restaurants, the renewed all-suite Pool Wing, a boutique devoted exclusively to Brazilian products and five floors dedicated to wellness. Within its walls, the rhythms and soul of Rio come together.
Culinary Director of all Belmond SAM properties Executive Chef Copacabana Palace & Hotel Cipriani Restaurant
Nello Cassese
Italian chef Aniello Cassese, born in Naples and known as Nello, arrived in Rio de Janeiro in November 2016 to take the helm of the Ristorante Cipriani at Copacabana Palace, part of the Belmond group. The restaurant takes its name from the historic Belmond property in Venice, Hotel Cipriani, which celebrated its 60th anniversary in 2018.
Before taking on the role in Rio, Nello had built extensive experience working alongside British chef Gordon Ramsay, with whom he has collaborated since 2008 across several restaurants. As former executive chef at Gordon Ramsay’s restaurant at Castel Monastero in Siena, he became known for his expertise in the cuisine of southern Italy, his homeland. He also trained at three other Michelin-starred Gordon Ramsay restaurants in London: Pétrus (one Michelin star), Maze (one Michelin star) and Restaurant Gordon Ramsay (three Michelin stars).
Nello’s passion for cooking began at the age of four, and at 20 he was named Best Young Chef in Tuscany. In Rio de Janeiro, he also earned the title of Revelation Chef at the Veja Rio’s Eat and Drink Awards, gaining recognition from some of Brazil’s leading food critics.
In May 2019, Ristorante Cipriani was awarded its first coveted Michelin star. “Earning a Michelin star, considered the Oscars of gastronomy, means a great deal. Many chefs, myself included, aspire to this achievement throughout their careers. Naturally, the journey is not easy: it is a long process in which both the restaurant and the chef must demonstrate consistency. Other elements also contribute to the final result, including the balance of flavours and textures, impeccable front-of-house service and wine pairings. It is truly a team effort, sustained through dedication and consistency, day after day,” the chef explains.
Following its reopening in 2020, the Michelin-starred restaurant moved away from its à la carte menu to offer a complete gastronomic experience.
With this new concept, Nello presents the Essenza dell’Evoluzione menu, a 14-course gastronomic journey through contemporary Italy, exploring the country’s flavours from north to south.
In 2024, Cipriani was named among the Latin America’s 50 Best Restaurants 2024, an annual ranking celebrating the region’s leading fine-dining destinations. It was the only Belmond restaurant worldwide to make the list, securing 77th place. Cipriani was also featured on 50 Best Discovery, a platform showcasing outstanding restaurants, bars and hotels selected by international experts, serving as a global guide for food and travel enthusiasts seeking exceptional destinations.
Cipriani was subsequently named Best Italian Restaurant in the World by 50 Top Italy 2025, further strengthening its international reputation.
Adding to these accolades, Chef Nello Cassese received the prestigious title of Dom Pérignon Society Ambassador in 2024, further enhancing the restaurant’s standing and reputation in fine dining.
Today, Nello also serves as Executive Chef of Copacabana Palace, overseeing all the hotel’s culinary operations. Alongside managing the day-to-day running of Cipriani, he supervises the other two restaurants, Mee and Pérgula, as well as room service, banqueting and the pool bar. He is also Culinary Director for all Belmond properties in South America.
