Ivan Ralston is a Brazilian chef known for his contemporary cuisine that celebrates the cultural diversity of São Paulo. Founder of the two Michelin-starred restaurant Tuju, he blends local and international influences, emphasizing indigenous ingredients and innovative techniques.
Born in São Paulo in 1985, Ivan Ralston comes from a family with strong ties to gastronomy; his parents, Roberto and Liane Bielawski, are the founders of the renowned Ráscal chain. He initially studied music at the Berklee College of Music in the United States, but in his twenties he decided to follow his true passion: cooking. He then trained abroad at the Escuela de Hostelería Hofmann, where he honed his skills.
To broaden his vision, he worked in some of the most prestigious restaurants in the world. In Spain, he was part of the brigades at El Celler de Can Roca and Mugaritz, both awarded three Michelin stars. Later, in Japan, he collaborated with the team at Ryugin in Tokyo, where he immersed himself in oriental techniques and the importance of the seasonality of ingredients.
In 2014, he returned to his homeland to realize his dream of starting his own business. Thus was born Tuju, located in the Vila Madalena neighborhood. The name is inspired by a bird native to the Brazilian Atlantic Forest, a symbol of the eatery's commitment to sustainability and the use of unconventional local raw materials, many of which come from the outdoor garden, which is home to more than 200 species of edible plants. The latter is characterized by its contemporary "Paulistani" approach, reflecting the city's multiculturalism and celebrating its biodiversity by incorporating international influences as well as elements from the country's various regions.
Since its inception, Tuju has received numerous awards. In 2015, just one year after opening, it was awarded its first Michelin star, followed by a second in 2018 and a green star in 2024. In 2017, it was included in the list of the 50 best restaurants in Latin America, ranking 45th.
In addition, the chef works closely with researcher Katherina Cordás; together they conduct in-depth studies of foods, exploring their shape, texture, aroma, flavor, and history, with the goal of enriching the experience offered to their guests.
