In São Paulo’s gastronomic scene, Erick de Domenico stands out as one of the most promising names of his generation. Born into a family of Italian origin, he was exposed from an early age to cooking as a cultural and emotional expression — an influence that proved decisive in shaping his culinary identity.
Graduated in Gastronomy from Senac, Domenico built a solid career in high-end kitchens, with experience in major hotels and restaurants across São Paulo. Throughout his journey, he refined his technique alongside renowned chefs such as Erick Jacquin, Emmanuel Bassoleil, and Pascal Valero — experiences that shaped his French foundation, technical rigor, and meticulous attention to detail.
During nearly a decade at Grand Hyatt São Paulo, he developed not only culinary expertise but also strong experience in team management, operations, and quality control within high-demand environments. He later served as Executive Sous Chef at Hilton São Paulo Morumbi, where he consolidated his leadership and refined a gastronomic philosophy marked by respect for ingredients, refined aesthetics, and balance of flavors.
In November 2023, he assumed the role of Executive Chef at Restaurante Stella, located at Canopy by Hilton São Paulo Jardins, where he gained recognition for renewing the menu and highlighting Brazilian ingredients through a contemporary lens.
Now, Erick de Domenico begins a new chapter as Executive Chef of Base Steakhouse at Pullman São Paulo Guarulhos Airport, bringing his international experience, technical sensitivity, and authorial vision to a concept that values premium cuts, precision in execution, and memorable gastronomic experiences.
