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Juliana Magioli honored at Rio gastronomy award

Juliana Magioli of Alloro al Miramar was honored at the 2026 women’s leadership in gastronomy award in Rio.

Chef Juliana Magioli, who leads Alloro al Miramar, represented Windsor Hoteis at the “Recognition of Women in Gastronomy Leadership 2026” award ceremony. The event took place at Riocentro in Rio de Janeiro as part of Women’s Month celebrations.

More than 25 women working across Rio de Janeiro’s gastronomy sector were honored. The initiative was organized by the Gastronomy Undersecretariat of the State Government of Rio de Janeiro and highlighted professionals making a strong impact on the industry.

Juliana’s participation also underscores Windsor Hoteis’ commitment to recognizing talent and encouraging women in leadership roles. This year, the hotel group marks four decades in the hospitality market.

Juliana Magioli and women’s leadership in gastronomy

During the ceremony, the State Secretariat for Women was represented by Thayane Neves, who stressed the value of initiatives that expand visibility and recognition for women in their fields.

Tiago Moura, Rio de Janeiro State’s Undersecretary of Gastronomy, highlighted the strategic role gastronomy plays in the state economy. According to him, creating a government office dedicated to the field is still a rare move worldwide and signals a long-term commitment to strengthening the sector.

Representatives from partner institutions such as Sebrae also attended. Data presented at the event showed the scale of the industry in the state, with more than 150,000 bars and restaurants and women making up around 49% of the workforce.

“This award is not just mine. It represents all the women who are in kitchens every day, behind the scenes and in leadership across the gastronomy sector. We still face many challenges, but we also have many achievements. Seeing this recognition happen shows that we are moving forward and that we have room to go even further. I share this moment with all the women who are part of Windsor and especially with the Alloro team, who build this work with me every day, with talent, dedication and passion for gastronomy,” said the chef, who has led the Alloro al Miramar kitchen since May 2025.

Juliana Magioli’s career path

Rio-born Juliana Magioli changed course when she left civil engineering school to pursue gastronomy. She graduated in 2015 from Universidade Estácio de Sá in Rio de Janeiro and has since built her career in high-profile kitchens.

Her résumé includes Le Pré Catelan, located at the former Sofitel hotel in Copacabana, where she started as an intern and later became a cook. In 2017, she also worked at Pipo in Rio.

In 2018, she joined the team at Cipriani at Belmond Copacabana Palace. In 2019, the restaurant earned its first Michelin star. During her time there, she also took part in international events in Portugal, Chile and Peru.

“I grew, challenged myself, developed and built the professional I am today. I joined as a cook, still with little experience, and rose to sous-chef. It was at Cipriani that I truly discovered Italian cuisine, got to know ingredients and techniques, went deeper into that world, and now I’m here,” Juliana Magioli said.

Windsor and Rio’s gastronomy sector

Windsor Hoteis has been a reference in tourism for 39 years and operates 17 hotels ranging from three to five stars. Fifteen of them are in Rio de Janeiro, across the South Zone, Barra da Tijuca and downtown, plus two more in Brasília.

The Windsor Convention Center & Hotels complex in Barra da Tijuca offers 25,000 square meters spread across 98 multipurpose halls. Its largest plenary room holds up to 2,500 people, while the biggest event ever hosted there welcomed a floating audience of 7,000.

Beyond hospitality, gastronomy and events, the group also highlights investments in sustainability, social responsibility and support for cultural and social projects. That strategy strengthens its standing in the market.

The Rio de Janeiro State Gastronomy Undersecretariat, which organized the tribute, was created to structure, develop and promote the local gastronomy sector. Its agenda includes incentives, professional training, access to credit and support for the full production chain.

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