The work that chef Alex Atala has developed over a career of more than 30 years, focused on enhancing Brazilian ingredients, colors and flavors, has caught the attention of experts. The chef has earned a collection of national and international awards. In 2013, he was on TIME magazine’s list of the 100 most influential people. For the past 13 years, his restaurant in São Paulo, D.O.M., has often been featured in the list of The World’s 50 Best Restaurants by Restaurant Magazine. In 2014, Atala received the Lifetime Achievement Diners Club Award on the South American 50 Best list by the same magazine.
In 2015, Alex became the first Brazilian chef to have a two-star restaurant in the Michelin Guide. D.O.M. received the honor and has held it ever since. In addition, the chef owns Dalva e Dito and Mercadinho Dalva e Dito. Also created by the chef, the ATÁ Institute is an initiative aiming to bring together knowledge and food, food and cooking, cooking and production, production and nature. Founded in April 2013, ATÁ is formed by a multidisciplinary team that includes photographers, entrepreneurs, advertising professionals, an anthropologist and a journalist. Atala is also the organizer of Fru.to, a seminar that gathers major names to discuss the future of the global food system.
Photo: Marcus Steinmeyer