Pedro Uchoa, originally from Rio de Janeiro, Brazil, is the CEO of TAP, a Brazilian superfood restaurant. He is a key figure at the forefront of the café, a thriving concept that has captivated New York City and is now making its mark in Brickell, Miami. Alongside his brother, Pedro has been deeply immersed in Brazilian cuisine from a young age, with a shared mission to bring Brazil’s vibrant flavors and rich culinary heritage to a global audience. The cafés are made to showcase the vibrant, maximalist spirit of Brazilian culture. Each location is designed to transport you to the vibrant heart of Brazil.
When Pedro assumed the CEO role two years ago, he began shaping the brand’s future while remaining true to its roots. “We believe so much in the concept and the authenticity that we have to bring Brazil here,” Pedro explains, highlighting his commitment to infusing every aspect of TAP with genuine Brazilian hospitality. This dedication extends to how the staff interacts with customers, ensuring each experience is warm, personal, and memorable. “We don’t believe in just a transaction,” Pedro emphasizes.
Tap, which stands for Tapioca Sandwiches, Açaí Bowls, and Pão de Queijo, also features an array of enticing options, including Egg Wraps, Paninis, Signature Smoothies, Juices, and Brazilian-sourced coffee. The Tapioca Sandwiches, made from cassava imported from Brazil, fuse Brazilian culture with American favorites. Pedro has also recognized the importance of adapting TAP’s offerings to meet American standards and culture. Curating with the American community he understands that sandwiches are more popular than crepes among U.S. customers, TAP offers tapioca sandwiches, a creative adaptation that still honors traditional Brazilian cuisine while appealing to local tastes.
Though Brazilian food isn’t typically gluten-free, Pedro and his team recognized the growing demand for gluten-free options in the American market. “Brazil is a continent-sized country with major diversity,” This adaptation aligns with their goal of making Brazilian food accessible to everyone, regardless of dietary restrictions.
Under Pedro Uchoa’s leadership, TAP remains a beacon of Brazilian culinary culture, delivering a dining experience that honors its origins while innovatively catering to the preferences of today’s health-conscious community. Through thoughtful adaptation to American tastes and cultural expectations, TAP successfully bridges the gap between authenticity and accessibility, ensuring its menu resonates with a diverse, international audience.
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