Aubergine Delight

Vincent Koperski started his career in an early training in a French hotel school. He later worked in various places around the world, such as Paris, Rio de Janeiro, Tokyo, Brussels, Spain and Portugal. We meet him in the kitchens of the Renaissance hotel in Sao Paulo, where he is the executive chef. His entrée is a John Dory fillets with butterflied shrimps and eggplants caviar.