Skye Restaurant and bar is commanded by Chef Emmanuel Bassoleil. Originally hailing from the gastronomic city of Dijon, France, Emmanuel Bassoleil has always understood good food and good wine.
Emmanuel Bassoleil today is the Executive Chef of Hotel Unique and Skye Restaurant, where he is constantly transforming palates. Inspired by the diversity and lifestyle found in São Paulo, Chef Emmanuel Bassoleil serves up an eclectic menu with Brazilian, French, Italian and Japanese offerings, complemented by a superb drinks list.
Aware of the mission for sustainable development and seeking to remain in tune with the demands of environmental policies, the Hotel Unique, by means of and with the assistance of the Animal Forum, is committed to using only eggs from cage-free hens in all its operations and will complete this transition by 2025, reporting annually on the evolution of the commitment.