Alex Atala Biography

Firmly linked to his roots and looking towards the future Alex Atala is above all passionate about Brazil nature gastronomy and life. Driven by challenges and a great sense of indignation Atala manages with extreme delicacy and technique to turn his creative energy into unforgettable experiences for those who have the opportunity to prove his experiments. His aim is to explore all the gastronomic possibilities of domestic ingredients combining classical basis with current techniques. However with boldness and vision Atala surpasses the boundaries of cuisine and acts as a responsible citizen valuing the small producer encouraging young professionals and supporting the third sector.
Alex Atala was still a little boy when he had his first contact with the Amazon region thanks to his family. Already at age 19 in the Hospitality School of Namur in Belgium Atala began his career as a professional chef. In France he worked in restaurants such as the ones owned by Jean Pierre Bruneau and Bernard Loiseau and he was a trainee at the renowned Hotel de la Cote D’Or. He next left for new challenges in kitchens of Montpellier and Milan.
Back to São Paulo in 1994 he soon drew attention for his performance while in charge of the restaurants Filomena and 72. In 1999 he began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D.O.M. Restaurant as well as a new era for Brazilian cuisine where the ingredients and food culture of his country are protagonists in an avant-garde sophisticated and always surprising cuisine.

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