亚历克斯·阿塔拉

D.O.M. is Alex Atala's flagship São Paulo restaurant, opened in 1999. It has been ranked in the World's 50 Best Restaurants every year since 2006, has been Latin America's #1 restaurant several times, and is widely credited with introducing Amazonian ingredients to global fine dining.

Instituto ATÁ is the nonprofit Atala founded to document and protect Brazil's culinary biodiversity. It works directly with indigenous communities and small farmers across the Amazon basin and the Cerrado to research, preserve and bring to market native ingredients that would otherwise disappear.

Tucupi is a yellow broth extracted from manioc (cassava) root after the toxic juice is fermented and cooked down. It is a foundational Amazonian ingredient — sour, savoury, deeply complex — and Atala has been instrumental in introducing it to global fine dining, most famously in his tucupi-based broths and the Amazonian dish tacacá.

Jambu (or Spilanthes oleracea, sometimes called 'electric daisy') is an Amazonian herb that creates a tingling, numbing sensation on the tongue similar to Sichuan peppercorn. Atala uses it as a signature ingredient at D.O.M. and it has become emblematic of his work elevating Amazonian flavour profiles.