Maine scallops, cauliflower, and caviar by Franco Sampogna

Sampogna's culinary journey began in his native Brazil, where he was captivated by the diverse flavors and vibrant colors of local cuisine. Seeking to refine his skills, he trained at some of the most prestigious establishments in Europe, including stints working in the multiple-Michelin-starred Parisian restaurants of Guy Savoy and Alain Ducasse. His experiences in these renowned kitchens instilled in him a deep respect for French culinary traditions. In an early indication of his talent, he took second place in the France Regional Final of the S.Pellegrino Young Chef Academy Competition 2015.

Sampogna moved to New York City, taking on the role of Executive Chef at Jema, where he further honed his craft before co-founding Frevo in 2019 with the vision of creating an immersive dining experience that combines food, art, and intimacy. Here, he takes a thoughtful, creative approach to fine dining, using seasonal produce to develop a menu that evolves regularly. He has been recognized with accolades including a James Beard Award semifinalist nod for Best Chef: New York State in 2023. Fun fact: Sampogna also boasts a black belt in Brazilian jiu-jitsu.

Restaurant

Derived from the Portuguese word 'ferver' meaning 'to boil,' the name Frevo is inspired by a traditional Brazilian dance and music style that celebrates vibrant expression. It thus reflects not only the world of cooking but also Sampogna's commitment to creativity, dynamism, and precision. Frevo is a hidden gem tucked behind an art gallery in New York’s Greenwich Village, a feature that enhances the sense of exclusivity and discovery enjoyed by its guests. With only 18 seats around a sleek counter, the intimate setup allows diners to watch Sampogna and his team prepare each course, transforming every meal into an immersive experience.

Since opening in 2019, the restaurant has garnered significant acclaim. In addition to its Michelin star, Frevo has been highlighted by 50 Best Discovery and featured on the Forbes All-Star New York Eateries list, also receiving a two-star review from the New York Times. It boasts a meticulously curated wine program, recognized by World of Fine Wine as North America’s Best Organic Wine List in 2024. The restaurant’s awards, along with its innovative concept, make it a favored spot for those seeking an original, refined, and engaging dining experience.

Recipes and dishes

Sampogna’s five-course tasting menu at Frevo is a journey through contemporary French flavors with global influences, characterized by a focus on seasonal ingredients, meticulous technique, and an artistic presentation that reflects his background in classical French cuisine. Signature dishes include seasonal refined takes on French staples, such as a delicate scallop dish paired with locally sourced produce and sauces made from complex reductions. Each dish is a carefully crafted experience, often inspired by Sampogna's Brazilian roots, and emphasizes vibrant colors and textures that enhance the visual appeal of the plate.

The menu, which changes with the seasons, features a variety of local and imported ingredients, allowing Sampogna to experiment with flavors and create unexpected combinations. A favorite among guests is the foie gras course, typically paired with house-made accompaniments that add depth and a hint of sweetness. Sampogna’s dedication to craftsmanship extends beyond the kitchen, as he carefully selects handmade ceramics and custom-designed plating to enhance the aesthetic of each course. This approach to culinary artistry has made Frevo a standout in New York’s competitive dining scene.