Vitor Mendes
Theodora | Brooklyn, NY
February 2025
After moving to the United States from Brazil, Vitor Mendes got his first industry job at 15 when his mother convinced the owner of a Portuguese restaurant in Newark, New Jersey to hire him as a busser. Mendes was bewitched by the fast pace and spontaneous energy of the restaurant, but was let go after dropping flan on a guest. So, he switched to the back of house. Six months later, Mendes was washing dishes and peeling potatoes at another local restaurant.
At 17, Mendes enrolled at the International Culinary Center and joined the team at Bobo in the West Village, learning the basics of prep and pastry. After graduating, he started cooking at The Modern, working under Rising Stars alums Thomas Allan and Abram Bissell and diving into the fundamentals of fine dining. Then, after a stage, Mendes joined the team at Chef’s Table at Brooklyn Fare, pushing his technique, attention to detail, and creativity further while developing a strong work ethic in Chef César Ramirez’s kitchen. When the pandemic hit, he worked at Brooklyn Fare's market while picking up shifts as a dishwasher at The Fulton by Jean-Georges. At 23, Mendes took on the role of sous chef and spent the next year working under Chef Noah Poses.
When his father passed away unexpectedly, Mendes returned to Brazil. Over the next seven months, he traveled across the South American country, staging at Michelin starred kitchens, reconnecting with his culture, and building relationships with chefs and artisans in the Amazon rainforest. Back in New York, Mendes started hosting pop-ups while working at Frevo. Soon after, Chef Tomer Blechman reached out and hired Mendes as the chef de cuisine of his new project. At Theodora, which opened in February 2024, Mendes takes advantage of the restaurant’s wood fire while bringing both Mediterranean and South American influences to the seafood-focused menu.
