Alex Atala is a Brazilian chef who runs the restaurant D.O.M. in São Paulo. In May 2012, D.O.M. was rated the 4th best restaurant in the world by the S.Pellegrino World’s 50 Best Restaurants, published by Restaurant magazine. His establishment also holds the title of “Acqua Panna Best Restaurant In South America.” He’s known for transforming traditional Brazilian dishes, adopting French and Italian culinary techniques to native Brazilian ingredients.

The devotion to cooking guides his career, however, his passion, for over 34 years, is for something else: Brazilian Jiu-Jitsu!

Before wearing the traditional chef’s clothes and tying the apron around his waist, Alex Atala wakes up every day morning, puts on the Gi, and wears his black belt. The routine begins on the mat before facing the challenges of everyday life.

“I’m 51, and I started in jiu-jitsu back when I was a student of the legendary Marcelo Behring (Rickson Gracie’s best student). Because of my work in the kitchen, I spent many years without training. I am the father of two boys – one 17 and another 24 years – that five years ago wanted to start training, and so I ended up coming back. I met Demian (Maia), who became my mentor, friend and am now hooked on jiujitsu again.” – Atala said in an exclusive interview with  Combate.com. Despite the environmental differences between kitchen and gym, Atala ensures that he manages to make Jiu-Jitsu influence his professional life. The mental part of the sport gives balance to deal with the obstacles that appear in your way.

“No doubt it influences me. Cooking is a moment of tension. Being in the midst of chaos, knowing to manage it is something I brought from jujitsu to the kitchen, I have no doubt about that. This way of working rhythmically, without screaming, is something that I bring from the beginning. In recent years, training with Demian and seeing him as an open guy, generous, receiving all the same, it influenced me to reposition myself within my universe, which is the kitchen I was ever more generous and open. Demian no doubt inspires me. In the philosophy of jiu-jitsu – as well as sports in general – a balanced diet is part of the life of true practitioners.”

Having started training 34 years ago, Atala is a black belt belt since 2019, however he trains for pleasure and well-being.

Documentary on Alex Atala where he see him training: