Contents
Alex Atala
Bringing native Brazilian ingredients into internationally recognised fine dining at D.O.M.
Por uma Gastronomia Brasileira · Escoffianas Brasileiras
- Born
- 3 June 1968
- Birthplace
- São Paulo, Brazil
More people
Alex Atala
Alex Atala is a Brazilian chef whose cooking combines European training with research into Brazil’s ingredients and food traditions.
Early life
Outdoor childhood
Fishing and camping with family introduced him to local ingredients.
European training
Learned in kitchens in Belgium, France and Italy.
Career
- 1999
D.O.M.
Opened his São Paulo restaurant.
- 2013
Instituto Atá
Co-founded an organisation exploring food and its wider relationships.
- 2015
Michelin recognition
D.O.M. received two stars in the guide’s first Brazilian edition.
Selected work
Por uma Gastronomia Brasileira
A book focused on Brazilian gastronomy.
Escoffianas Brasileiras
Revisited culinary techniques through Brazilian cooking.
Native ingredients
Developed menus using foods including jambu, tucupi and Amazonian ants.
Beyond work
Food networks
Works with producers and artisans across Brazilian regions.
Music
Became involved in São Paulo’s punk-rock scene as a teenager.
Sources & photo credit
Biography and career ↗Further source ↗Oral history ↗Photo: Leticia Bittencourt Cozinha Vibrante. CC BY 2.0 · Original image. Cropped and displayed in monochrome.
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