Alex Atala, young chef, a former punk and DJ, uses domestic ingredients. “We lack someone who is proud of our cuisine like Villa-Lobos was proud of our music”, he used to say at the beginning of his new journey. It took a few years for the media to realize that something serious was happening there.
After a successful season being in charge of the restaurant Namesa, at the end of 1999 chef Alex Atala would mark, and at the same time revolutionize, the history of gastronomy in the country using an audacious project: the creation of a contemporary restaurant of authorial cuisine that would rescue the flavors of Brazilian cuisine and unveil new ingredients not much explored at the time as açaí, pupunha and cupuaçu. So the curious aspects gave place to the acknowledgment of what is real: a mature chef, a researcher, and a champion of Brazilian cuisine devoted to its noblest, more contemporary, and ethereal production.
The result: D.O.M. Restaurant.
An award-winning and critically acclaimed restaurant that is constantly exciting lovers of haute cuisine with its revelations about the cuisine and ingredients from Brazil. 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.
The ingredients and food culture of his country are protagonists in an avant-garde, sophisticated, and always surprising cuisine. He aims 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.
More than a chef
Alex Atala is currently an entrepreneur dedicated to gastronomy. Besides the D.O.M. Restaurant, a showcase of his more elaborate creations, in 2009 he made another contribution to Brazilian cuisine with the opening of the restaurant Dalva e Dito. This premise presents the concept of affective cuisine with genuine Brazilian soul and reinforces the belief of chef Alex Atala in the national ingredients and culture. A cuisine already known to Brazilians but performed with technical rigor and standards of excellence.