Chef Jota Oliver
From R$ 88.00
Occasion
This Réveillon, Be on the Balcony at Midnight — Not in the Kitchen
When the fireworks start, you should be dressed in white with a glass in your hand and the people you love around you. A myChef personal chef cooks the entire New Year's ceia — lucky dishes included — timed to the minute of the virada.
Why Hosts Hand the Ceia to a Chef
Réveillon is the hardest hosting night of the year. Restaurants are booked solid months ahead at triple prices, and hosting at home traditionally means one person cooking through the evening in their white outfit, plating the last dish just as the countdown starts. Add the rituals everyone expects — lentils, grapes, pomegranate seeds for the wallet, no chicken on the table — and the ceia becomes a logistics project layered on top of a party.
A myChef chef takes the whole project. They plan a festive menu around the traditions your family keeps, shop before the holiday rush empties the markets, cook on site through the evening, and pace the service backwards from midnight: mains done, sweet table set, and the kitchen quiet before the first firework. Whether it's a beachfront apartment overlooking the show, a rented summer house on the coast, or a city rooftop, the host's only job at 23:59 is holding a full glass.
23:40
typical time the sweet table is set — before midnight, always
4.9/5
average rating for holiday dinners
8-30
guests served at the virada
How Réveillon With a Chef Works
1
Book Early — This Is the Year's Busiest Night
In the myChef app, describe your Réveillon: location (home, beach house, rooftop), guest count, and which traditions matter to your family. December 31st calendars fill by early November.
2
Choose a Chef and a Ceia Style
Compare proposals — classic Brazilian ceia, seafood-forward coastal menu, or an elegant plated dinner. Every proposal shows the full menu and transparent pricing for the holiday date.
3
Lock the Menu and the Midnight Plan
Confirm the lucky dishes (lentils, grapes, pomegranate), dietary needs, and the exact timeline: when dinner is served, when the sweet table goes up, and what's poured at the countdown.
4
Celebrate the Virada, Hands Free
On the 31st, the chef arrives in the afternoon, cooks while you get ready, serves through the evening, sets the midnight sweet table, and leaves the kitchen clean — that same night, not on January 1st.
Ceia Ideas for Réveillon
The Classic Ceia
Brazilian Holiday · 10-20 guests
- ● Garlic butter shrimp and oven-baked bacalhau with batatas ao murro
- ● Glazed tender as the celebratory centerpiece — pork, for moving forward
- ● Rice with lentils and toasted cashews, plus grapes and pomegranate on the table for luck
- ● Midnight sweet table: passion fruit mousse, pavê and a tray of brigadeiros
Beachfront Réveillon
Seafood · 8-16 guests
- ● Fresh ceviche and chilled starters that love the summer heat
- ● Whole fish grilled over coals with coconut rice
- ● Shrimp moqueca served straight from the clay pot
- ● Tropical fruit pavlova as the fireworks dessert
Midnight in White
Contemporary · 8-14 guests
- ● Lentil amuse-bouche to open the night with luck
- ● Tuna tartare followed by sparkling-wine risotto with shrimp
- ● Lamb with red wine reduction — or filet for classic tastes
- ● Dark chocolate dessert with red berries, plated just before the countdown
What's Included
✓
A Ceia Built Around Your Traditions
Lentils, seven grapes, pomegranate seeds, pork instead of chicken — the chef weaves the rituals your family keeps into a menu that's more than symbolism.
✓
Pre-Holiday Grocery Run
The chef shops before the December 30th market chaos, securing seafood and specialty items while they're still available and fresh.
✓
On-Site Cooking Through the Evening
Everything is prepared fresh at your home or rental on the 31st, with service paced from dinner to the countdown.
✓
The Midnight Sweet Table
Desserts and sparkling-wine pairings staged and ready before 23:45 — the chef works backwards from midnight so nothing competes with the fireworks.
✓
Dietary Accommodations
Vegetarian, gluten-free and allergy-safe versions of the ceia, planned in advance for mixed holiday guest lists.
✓
Same-Night Cleanup
The kitchen is cleaned and closed before the chef leaves — you wake up on January 1st to a clean house, not a sink full of pans.
—
Champagne and Bar Service
Sparkling wine and drinks are not included — you stock the bar, and the chef chills and coordinates the midnight pour. A bartender can be added via the app.
—
Décor, Flowers and Fireworks
White flowers and decoration are outside the chef's scope; the chef handles everything on the table, you handle everything above it.
Réveillons Off the Stove
"Beatriz hosts Réveillon every year in her apartment overlooking Copacabana — the best fireworks seat in Brazil, and for ten years running she watched them through the kitchen doorway while finishing the bacalhau for 14 guests. Last year, her daughters booked her a myChef chef as an early Christmas present."
The chef served the ceia at 22:00, had the sweet table set by 23:30, and at midnight Beatriz was on her own balcony, glass in hand, watching the sky over the beach with everyone she loves. She says it was the first virada she actually saw in a decade.
"Twelve friends split a summer house in Juquehy for the New Year week. The plan was 'everyone cooks together' — which, as veterans know, means two people cook while ten swim. For the 31st itself, they pooled the restaurant money they were saving and hired a chef through myChef."
The chef grilled a whole fish over coals, served moqueca from the clay pot, and put grapes and lentils on the table for the traditionalists. Split twelve ways, it cost less per person than any Réveillon party ticket on that coast — and nobody spent the virada at the sink.
"Otávio and Marina invited both families — 22 people, two sets of traditions — to their rooftop in São Paulo. Her family insists on bacalhau and lentils; his demands tender and pomegranate seeds in everyone's wallet. Previous attempts at merging the two ceias had ended in gentle in-law warfare."
The chef built one menu honoring both tables: bacalhau ao forno and glazed tender side by side, lentil rice for all, pomegranate seeds distributed at 23:50 with ceremony. Both mothers claimed the menu was 'basically ours' — which Otávio counted as the first diplomatic victory of the new year.
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Frequently Asked Questions
Book by early November — December 31st is the single most requested date of the year and most chefs take only one Réveillon event. Last-minute bookings in late December sometimes work, but choice narrows sharply and holiday pricing applies regardless.
Réveillon is premium-dated: expect R$120-R$250 per guest depending on the menu — seafood-heavy ceias sit at the top of the range. A ceia for 12 typically runs R$2,500-R$4,500 with all ingredients included. Compare that with per-head prices at hotel Réveillon parties and it's usually favorable.
Yes — tell the chef which traditions your family follows. Lentils, seven grapes at midnight, pomegranate seeds, rice with nuts, and pork (tender) instead of chicken are all standard requests. The chef can also explain the traditions to guests who are new to a Brazilian Réveillon.
Service is planned backwards from the countdown: dinner served during the evening, sweet table and chilled sparkling staged before 23:45. Most hosts have the chef finish cleanup and leave shortly after midnight; if you want plated service continuing into the early hours, agree it in the proposal.
Yes — coastal rentals are where a huge share of Réveillon bookings happen. The chef reviews the kitchen in advance via photos, brings portable burners or a grill if needed, and shops before arriving, since beach-town markets on December 31st are a lottery.
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Start the Year With a Full Glass, Not a Full Sink
Find a chef for your Réveillon, lock the ceia and the lucky dishes, and spend the virada exactly where you should be: with your people, watching the sky.
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