Executive Sous-Chef at Rixos Hotels — luxury dining, menu engineering, molecular gastronomy, bakery & pastry innovation.
Contact Chef Thomaz
Vinicius Thomaz is a Brazilian Executive Sous-Chef based in Hurghada, Egypt. With more than a decade in luxury hospitality, he blends classical European cuisine with modern gastronomic techniques and operational leadership.
Since July 2025, he serves as Executive Sous-Chef at Rixos Hotels, after leading à-la-carte operations as Senior Sous-Chef between 2022 and 2025. His focus: guest-centric experiences, kitchen team development, and cost-savvy menu engineering.
Signature menu creation, seasonality planning, profitability and guest-experience alignment.
Staff training, brigade organization, SOPs, and high-volume à-la-carte operations.
Modern techniques to elevate tastings, cocktails, and interactive events.
Hands-on classes for professionals and bespoke fine-dining experiences.
Highlights from à-la-carte services, tastings, and R&D.
Executive Chef / Executive Sous-Chef
“Chef Thomaz elevated our à-la-carte menus and trained our team with precision and care.”
“World-class plating and flavors. The molecular tasting was unforgettable.”
“Professional, organized, and creative. A pleasure to collaborate with.”
Thoughts on brigade flow, prep systems, and guest-centric service.
When to add modernist techniques to delight guests, not distract them.
Balancing food cost, sustainability, and premium experience.
