Atala, who champions Amazonian ingredients, runs D.O.M. restaurant in Sao Paolo, which currently ranks fourth on the World's 50 Best Restaurants list and is often referred to as the best restaurant in South America.
Cook, public speaker, leader, activist...you name it, Atala has done it all. He's accomplished it while impressing colleagues like Redzepi, who wrote an introduction for Atala in Time magazine. Redzepi described Atala as being the most dedicated person in his field.
''Selflessly, he has surrended to the enormous task of shaping a better food culture for Latin America. His philosophy of using native Brazilian ingredients in haute cuisine has mesmerized the continent,'' wrote Redzepi, whose restaurant Noma tops the World's 50 Best Restaurants list.
Time magazine honored Atala by having international editor Bobby Ghosh prepare one of the chef's signature dishes. Watch below as he makes heart of palm fettucini in his home kitchen.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.