Photo by Rubens Kato

Photo by Rubens Kato


Biography of ALEX ATALA

Currently the most influential chef in Brazil, Alex Atala is renowned for his innovative cuisine focused on valuing the Brazilian ingredients, a credo which he has practiced since 1999 in the D.O.M. restaurant, his most awarded house. Born in São Bernardo do Campo, São Paulo, in a middle-class family that loved to travel around the country, Atala was always seen in the midst of nature and cooking with his father, mother, grandmother...

As a young man, his great passion, however, was music _ he frequented São Paulo's nights as a DJ in the main nightclubs in the city. The professional bias in the kitchen arose, almost by accident, after a trip to Europe, when he enrolled in a gastronomy course in order to be able to remain in the continent. Atala graduated from the School of Hotel Management in Namur, Belgium. In France, he worked in the Jean Pierre Bruneau restaurant and at the renowned Hotel de la Côte D'Or. Then he set out for new challenges in kitchens in Montpellier and Milan (Italy).

He debuted as a chef in Brazil shortly afterwards, working at Filomena, a mix of bar and concert hall in São Paulo. In 1999, his career as a chef began to flourish. After working at other peoples’ kitchens as a contracted chef, he opened two houses: NaMesa, a trivial chic restaurant (no longer open), and D.O.M., a sophisticated contemporary kitchen with a strong Brazilian accent. The use of unexplored and devalued Brazilian ingredients and the presentation of unique recipes made Atala gain recognition from the public and the press.

In 2009, another contribution to the gastronomic universe: the restaurant Dalva and Dito, which presents the affectionate Brazilian cuisine and reinforces the belief of Alex Atala in the ingredient and national culture, rescuing dishes from the classic Brazilian recipes in a revisited form. In 2015, he opened the high standard catering service 7 Gastronomy.

Recently two more restaurants: the Açougue Central, in 2016, a house specialized in meat, with a focus on valuing secondary cuts and full use of the food; and Bio Restaurant, in 2017, whose philosophy is sustainability, full use of food and use of organic ingredients whenever possible.

By 2021, he is expected to open his hotel, D.O.M. Hotel, which will be installed at the Jardins, a noble district of São Paulo.


Recognized work

Atala has a collection of national and international awards and, in 2013, has entered the list of Time Magazine's 100 most influential personalities. For the last 12 years D.O.M. is on the list of the 50 best restaurants in the world Restaurant Magazine, an English publication of great prestige: it currently occupies the 16th place in the ranking. Alex Atala was also the Chef's Choice (the best chef in the world according to the votes of his colleagues in the “50 Best” list) and, in 2014m,  he received the Diners Club Award for his work in the election of the 50 best restaurants in Latin America by the same publication.

Since the arrival of the Michelin Guide in Brazil in 2015, two of Alex Atala’s restaurants have been laureates: two Michelin stars for D.O.M. and one star for Dalva and Dito. In the two following editions of the guide, the houses maintained their positions. And, in 2017, the Açougue Central restaurant was also included in the Guide as one of the novelties in São Paulo.

In addition to the awards, Chef Alex Atala was one of the characters in the second season of Netflix's Chef's Table series. In an exciting and revealing episode, it is possible to know the details of the creations in the kitchen and the role played by the chef with small producers and Brazilian communities.


Friday 5th October, 2018

Pre dinner drinks 6.30pm

Josef Chromy Wines | 370 Relbia Rd, Relbia TAS 7258

Price $250 per person