Claude Troisgros is a French chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

 who lives in Rio de Janeiro

Rio de Janeiro

Rio de Janeiro , commonly referred to simply as Rio, is the capital city of the State of Rio de Janeiro, the second largest city of Brazil, and the third largest metropolitan area and agglomeration in South America, boasting approximately 6.3 million people within the city proper, making it the 6th...

, Brazil. He is the son of the famous chef Pierre Troisgros

Pierre Troisgros

Pierre Troisgros is a French restaurateur, best known for his restaurant Frères Troisgros.Pierre Troisgros and his brother Jean Troisgros completed an apprenticeship with renowned top chefs in Paris. In 1955, the country restaurant of Pierre and Jean Troisgros won the first Michelin star...

, who with his brother Jean invented nouvelle cuisine

Nouvelle Cuisine

Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.-History:The term...

 in the 1970s, under heavy influence from Fernand Point.

Claude Troisgros runs four restaurants in Rio de Janeiro, Olympe http://www.claudetroisgros.com.br/olympe.htm and 66 Bistrô http://www.66bistro.com.br/, CT Brasserie http://www.ctbrasserie.com.br/ and CT Boucherie. In the USA, he was part-owner of the restaurant Caviar & Banana in New York City, and he is Executive Chef/Consultant at Blue Door Restaurant http://www.delano-hotel.com/delano_hotel_blue_door.asp at the Delano Hotel in Miami. 66 Bistrô was recently closed in order to open another CT Boucherie location.