After training in Europe, he returned to Brazil and opened D.O.M. in São Paulo in 1999, a restaurant that quickly became a global culinary reference. Atala is renowned for his innovative use of indigenous Brazilian ingredients, from Amazonian fruits to rare herbs and fish, reinterpreted with refined techniques to create singular dining experiences.

In 2013, he was named one of Time magazine’s 100 most influential people, underscoring his impact on contemporary gastronomy. Atala also served on the board of the Basque Culinary Center alongside culinary legends such as René Redzepi, Massimo Bottura, and Ferran Adrià, further cementing his role in shaping the future of global cuisine.

Beyond the kitchen, he founded the Atá Institute to promote sustainability, biodiversity, and the preservation of native food traditions. His work continues to shape the international food scene, positioning him as a visionary leader in modern gastronomy.