Alex Atala: "D.O.M.: Rediscovering Brazilian Ingredients" | Talks at ...
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Alex Atala BiographyFirmly 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. His aim is 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.
Alex Atala was still a little boy when he had his first contact with the Amazon region, thanks to his family. Already at age 19, in the Hospitality School of Namur, in Belgium, Atala began his career as a professional chef. In France, he worked in restaurants such as the ones owned by Jean Pierre Bruneau and Bernard Loiseau, and he was a trainee at the renowned Hotel de la Cote D’Or. He next left for new challenges in kitchens of Montpellier and Milan.
Back to São Paulo in 1994, he soon drew attention for his performance while in charge of the restaurants Filomena and 72. In 1999, he began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D.O.M. Restaurant, as well as a new era for Brazilian cuisine, where the ingredients and food culture of his country are protagonists in an avant-garde, sophisticated and always surprising cuisine.
More than a chef, Alex Atala is currently an entrepreneur dedicated to gastronomy. Besides the D.O.M. Restaurant, a showcase to his more elaborate creations, in 2009 he made another contribution to Brazilian cuisine with the opening of restaurant Dalva e Dito, a premise that presents the concept of effective cuisine with genuine Brazilian soul and reinforces the belief of chef Alex Atala in the national ingredient and culture. A cuisine already known to Brazilians, but performed with technical rigor and standards of excellence.
Another step in his search for the enrichment of national ingredients was the launch of the products range Retratos do Gosto, a partnership with MIE Brasil, a developer of food brands focused on sensible consumption.
In 2012, the chef invested in another project: the opening of Mercadinho Dalva e Dito next to the restaurant of the same name, in the Jardins neighborhood of São Paulo. T
With international prestige, Alex Atala often participates in events in several countries, being constantly invited to give lectures in major gastronomic events worldwide such as Alimentaria and Madrid Fusión (Spain), Salone Del Gusto – Slow Food and Identitá Golose (Italy), Omnivore (France) and The Flemish Primitives (Belgium).
Atala has also been participating in every edition of Cook It Raw!, an annual, itinerant event that brings together top chefs like René Redzepi, Albert Adriá, Massimo Bottura and Pascal Barbot around specific ingredients of regions like Italy, Finland and Japan.
As a great scholar of Brazilian cuisine, Atala shares his knowledge of gastronomy in three books already released. The chef is the author of “Alex Atala – Por uma Gastronomia Brasileira,” “Com Unhas, Dentes e Cuca – Prática Culinária e Papo Cabeça ao Alcance de Todos," with sociologist Carlos Alberto Dória, and “Escoffianas Brasileiras,” with journalist Carolina Chagas.
Contact a speaker booking agent to check availability on Alex Atala and other top speakers and celebrities.
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D.O.M.: Rediscovering Brazilian Ingredients
South America (World Cuisine)
Brazilian chef Alex Atala at D.O.M., his restaurant in Sao Paulo. ... Atala is in San Francisco for a few days this week, as his final stop of a whirlwind book tour ...
Oct. 17 (Bloomberg) -- Alex Atala, owner and head chef at Sao Paulo's two- Michelin starred restaurant D.O.M., is known as a trailblazer for foraging for Brazil's ...
Alex Atala's Sao Paulo restaurant, D.O.M., is ranked among the top 10 restaurants in the world. His cuisines, which showcases irridescent insects, delicate ...
Alex Atala learned early that the best cooking often involves a bit of time travel. Growing up in Brazil during the 1980s, he associated real flavor with his country's ...
The Brazilian chef Alex Atala was in the middle of preparing two canapés and five dinner courses for about 70 people in Manhattan on Friday when it dawned on ...
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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. His aim is 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.
Alex Atala was still a little boy when he had his first contact with the Amazon region, thanks to his family. Already at age 19, in the Hospitality School of Namur, in Belgium, Atala began his career as a professional chef. In France, he worked in restaurants such as the ones owned by Jean Pierre Bruneau and Bernard Loiseau, and he was a trainee at the renowned Hotel de la Cote D’Or. He next left for new challenges in kitchens of Montpellier and Milan.
Back to São Paulo in 1994, he soon drew attention for his performance while in charge of the restaurants Filomena and 72. In 1999, he began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D.O.M. Restaurant, as well as a new era for Brazilian cuisine, where the ingredients and food culture of his country are protagonists in an avant-garde, sophisticated and always surprising cuisine.
More than a chef, Alex Atala is currently an entrepreneur dedicated to gastronomy. Besides the D.O.M. Restaurant, a showcase to his more elaborate creations, in 2009 he made another contribution to Brazilian cuisine with the opening of restaurant Dalva e Dito, a premise that presents the concept of effective cuisine with genuine Brazilian soul and reinforces the belief of chef Alex Atala in the national ingredient and culture. A cuisine already known to Brazilians, but performed with technical rigor and standards of excellence.
Another step in his search for the enrichment of national ingredients was the launch of the products range Retratos do Gosto, a partnership with MIE Brasil, a developer of food brands focused on sensible consumption.
In 2012, the chef invested in another project: the opening of Mercadinho Dalva e Dito next to the restaurant of the same name, in the Jardins neighborhood of São Paulo. T
With international prestige, Alex Atala often participates in events in several countries, being constantly invited to give lectures in major gastronomic events worldwide such as Alimentaria and Madrid Fusión (Spain), Salone Del Gusto – Slow Food and Identitá Golose (Italy), Omnivore (France) and The Flemish Primitives (Belgium).
Atala has also been participating in every edition of Cook It Raw!, an annual, itinerant event that brings together top chefs like René Redzepi, Albert Adriá, Massimo Bottura and Pascal Barbot around specific ingredients of regions like Italy, Finland and Japan.
As a great scholar of Brazilian cuisine, Atala shares his knowledge of gastronomy in three books already released. The chef is the author of “Alex Atala – Por uma Gastronomia Brasileira,” “Com Unhas, Dentes e Cuca – Prática Culinária e Papo Cabeça ao Alcance de Todos," with sociologist Carlos Alberto Dória, and “Escoffianas Brasileiras,” with journalist Carolina Chagas.
Contact a speaker booking agent to check availability on Alex Atala and other top speakers and celebrities.
Alex Atala is a keynote speaker and industry expert who speaks on a wide range of topics . The estimated speaking fee range to book Alex Atala for your event is $20,000 - $30,000. Alex Atala generally travels from Brazil and can be booked for (private) corporate events, personal appearances, keynote speeches, or other performances. Similar motivational celebrity speakers are Virgilio Martinez, Rene Redzepi, David Chang, Heston Blumenthal and Ferran Adrià. Contact All American Speakers for ratings, reviews, videos and information on scheduling Alex Atala for an upcoming event.
Brazilian chef Alex Atala at D.O.M., his restaurant in Sao Paulo. ... Atala is in San Francisco for a few days this week, as his final stop of a whirlwind book tour ...
Oct. 17 (Bloomberg) -- Alex Atala, owner and head chef at Sao Paulo's two- Michelin starred restaurant D.O.M., is known as a trailblazer for foraging for Brazil's ...
Alex Atala's Sao Paulo restaurant, D.O.M., is ranked among the top 10 restaurants in the world. His cuisines, which showcases irridescent insects, delicate ...
Alex Atala learned early that the best cooking often involves a bit of time travel. Growing up in Brazil during the 1980s, he associated real flavor with his country's ...
The Brazilian chef Alex Atala was in the middle of preparing two canapés and five dinner courses for about 70 people in Manhattan on Friday when it dawned on ...
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This website is a resource for event professionals and strives to provide the most comprehensive catalog of thought leaders and industry experts to consider for speaking engagements. A listing or profile on this website does not imply an agency affiliation or endorsement by the talent.
All American Entertainment (AAE) exclusively represents the interests of talent buyers, and does not claim to be the agency or management for any speaker or artist on this site. AAE is a talent booking agency for paid events only. We do not handle requests for donation of time or media requests for interviews, and cannot provide celebrity contact information.
If you are the talent, and wish to request removal from this catalog or report an issue with your profile, please click here.
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