Chef Alex Atala of D.O.M. - Biography

São Paulo, Brazil

August 2010

A creative and restless chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical bases and classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. Later he headed to new ventures in the cuisines of Montpellier, France and Milan, Italy. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. By the end of 1999 he opened D.O.M. restaurant. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim. Atala’s work has brought him around the world. He’s participated in numerous events for the Ritz-Carlton and presented at gastronomical conferences, including Alimentaria and Madrid Fusion. He has appeared on Mesa pra Dois, and recently published Alex Atala: Por uma Gastronomia Brasileira (Alex Atala – For a Brazilian Gastronomy), a two volume cookbook of recipes and documentary photographs featuring indigenous Brazilian ingredients.