Chef Rodney Moreira
Originally from Brazil, Rodney immigrated to the United States in 1987 and started as a prep cook at Pizzeria Uno. Since then his passion for food and cooking has continued to develop and Rodney has worked and trained with some great chefs in the Boston area, including three from the Museum of Fine Arts- Jim Dodge, Benjamin Cevelo and Anthony DiParma.
Rodney's skills have been recognized two years in a row by the Phantom Gourmet. In 2002 Porcini’s was awarded
"Best Pasta" and in 2003 "Best Risotto".
Chef Rodney was asked by Ken Oringer of Clio to be involved in a cookbook to benefit Dana Farber Institute. The cookbook was released in September of 2004.
Most of our staff have been with us for over 10 years. We strive to make every aspect of our restaurant a work of art and only those who share this philosophy are selected to work with us. Once we find the right people, we treat them very well and they love working here.
Meet our Chef