Alex Atala, Brazilian chef who runs the restaurant D.O.M. in São Paulo, rated the 4th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants. His establishment also holds the title of "Acqua Panna Best Restaurant In South America"

Alex Atala (Milad Alexandre Mack Atala, born June 3, 1968 in São Paulo, Brazil), 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. Atala also hosts a television show on Brazilian TV channel GNT.


ALEX ATALA - the most highly-rated South American chef of D.O.M. -  a regular chart-topper on the San Pellegrino World’s 50 Best Restaurant Awards :
# 7 (2011) , #18 (2010), #24 (2009) , #40 (2008), #38 (2007), #50 (2006).


Guest Chef at The Sukothai, Bangkok :
“Filled with energy and creativity, Alex Atala, chef owner of the prestigious D.O.M. Gastronomia Brasileira in Sao Paolo, has become known in Brazil and around the world for thoroughly exploring the culinary possibilities of local Brazilian ingredients, uniting its classic basis to completely new techniques.
Alex began his career at the age of 19 as a chef in the Namur hotel school in Belgium and worked at Bruneau Restaurant, owned by 2-Michelin Star Chef Jean-Pierre Bruneau, and also with the legendary Chef Bernard Loiseau at the Côte D’Or Hotel in France. In 1994, he returned to Brazil with a great desire to find his own culinary identity. At the end of 1999, Alex opened D.O.M., the contemporary restaurant with an original cuisine in harmonious balance between the classic and the modern, the known and the wild. Thus began a new era in Brazilian Gastronomy, that of The New Brazilian Cuisine.
D.O.M. has recently been ranked 7^th Best Restaurant in the World by The S.Pellegrino World’s 50 Best Restaurants 2011, moved up from 18^th last year. It is the 6th time D.O.M. has been included in this review. The restaurant also holds the title “The Acqua Panna Best Restaurant in South America”.”
Bangkok is blessed with many high-profile chefs visiting the Mandarin Oriental and the Sukothai each year. While Oriental’s Le Normandie tradtionally focuses on bringing ‘traditional’ 3 Michelin chefs , mostly from France , the Sukhothai borders on being adventurous and thus at the forefront of current state of the gastronomic art. Alex Atala was one such ‘big name’ that was the most highly-anticipated chef to arrive in many years, not least because , let’s face it, most of us aren’t going to be visiting Brazil anytime soon.
We were thankful that Chef Atala indeed brought many of his signature dishes, packing into his suitcase rare Amazon ingredients like ‘Filhote’ fish, ‘heart of palms’, Chibe – Brazillian cous-cous, producing one of the most exciting and accomplished meals we had in 2011, including 2 ‘TO-CRY-FOR’ dishes!! NOW, we have to visit his restaurant in Sao Paulo!

A menu by Alex Atala is almost an entry into the Wikipedia of Latino Ingredients. Like Noma, Chef Atala is proud to eschew usage of ingredients like foie gras, caviar which would be ‘too easy’ for chefs of this caliber in this day and age. ^{(streelife.com)}

Books

• Por uma Gastronomia Brasileira - Alex Atala - Editora Bei, 2003 - ISBN 85-86518-35-2
• Com Unhas, Dentes & Cuca - Alex Atala - Editora Senac, 2008
• Escoffianas Brasileiras - Alex Atala - Editora Larousse Brasil, 2008 - ISBN 978-85-7635-254-9

D.O.M. is a Brazilian cuisine restaurant in São Paulo run by Brazilian chef Alex Atala. Known for the use of native Brazilian ingredients, D.O.M. has been considered the best restaurant in South America for the last four years by Restaurant magazine, and since 2006 included in the S.Pellegrino World's 50 Best Restaurants list. In May 2012, the restaurant reached the 4th place in the prestigious list.
The chef Alex Atala researches the ingredientes used in his restaurant and supervises himself its production in various parts of Brazil. Some of these ingredients are: Tucupi juice, pirarucu and piraíba fishes, the herb jambu and the tapioca from manioc flour.

Success 2013: Vic Seixas, American former tennis player, cited as being the World No. 1 in newspaper Reading Eagle in 1953. He is currently the oldest living male Grand Slam singles champion

Elias Victor Seixas, Jr. (born August 30, 1923) is an American former tennis player.
Seixas was born in Philadelphia, Pennsylvania, of Portuguese Sephardi Jewish ancestry. After serving in World War II, he attended the University of North Carolina at Chapel Hill (UNC), where he was a member of Alpha Sigma of the Chi Psi fraternity. He graduated in 1949, the same year that UNC awarded him the Patterson Medal in athletics.
Thirteen times he was ranked in the Top Ten in the U.S. between 1942 and 1966. In 1951 Seixas was ranked No. 4 in the world, two spots below Dick Savitt, while he was No. 1 in the U.S. ranking, one spot ahead of Savitt. In 1953, Seixas was ranked No. 3 in the world by Lance Tingay, and was also cited as being the World No. 1 in newspaper Reading Eagle the same year.
.He is currently the oldest living male Grand Slam singles champion.

In a very long career, Seixas won scores of singles, doubles, and mixed doubles titles. His career was interrupted for three years by World War II, during which he served as a pilot in the United States Army Air Forces. He also became an All-American during his years at UNC.
His major singles wins include Wimbledon in 1953 over Kurt Nielsen and the U.S. National (U.S. Open) in 1954 over Rex Hartwig.
He was also a great doubles and mixed doubles player, in which his major victories include: four consecutive mixed doubles crowns at Wimbledon from 1953–56, the first three with Doris Hart and the fourth with Shirley Fry; the U.S. National mixed doubles from 1953–55, all with Doris Hart; the U.S. National doubles in 1952 with Mervyn Rose and again in 1954 with Tony Trabert; the French National (French Open) doubles in 1954 and 1955, both with Trabert; the French National mixed doubles in 1953, with Doris Hart; and the Australian National (Australian Open) doubles in 1955, with Trabert.
In 1966, Seixas was rated as the Senior Squash Champion of America.

 Seixas and Trabert won the Davis Cup in 1954, against Australia. Seixas is rated fifth in the category of Most Davis Cup Singles matches (24), just behind Bill Tilden (25) and Arthur Ashe (27). He served three times as Captain of the US Davis Cup team. He was 38–17 lifetime in Davis Cup matches.


 The 6-foot-1, 180-pound right-handed Seixas was an attacker who won more on determination and conditioning than on outstanding form. His volleying was exceptional, and he had an excellent match temperament, but a thrashing topspin forehand and sliced backhand were utilitarian.


Seixas was inducted into the International Tennis Hall of Fame in 1971.
He was inducted into the Blue Gray National Tennis Classic Hall of Fame.
A first rate athlete who considered himself “a frustrated baseball player,” Vic Seixas was an enduringly successful tennis player who made the most of himself in that venture. Seixas competed at the U.S. Championships at Forest Hills no fewer than 28 times from 1940 to 1969, setting a record in the process. On his last appearance he was 46 years old. Seixas, a relentless attacking player who packaged the serve skillfully with the volley, won Wimbledon at 29, took the championship of his country the following year, and was a prime contributor to the U.S. Davis Cup triumph of 1954.

Grand Slam Record

Australian Championship

• Doubles Champion 1955

French Open

• Doubles Champion 1954, 1955
• Mixed Doubles Champion 1953

Wimbledon

• Singles Champion 1953
• Mixed Doubles Champion 1953-56

US National Championship

• Singles Champion 1954
• Doubles Champion 1952, 1954
• Mixed Doubles Champion 1953-55

Career Achievements

Davis Cup Team Member 1951-57

Jamie Oliver, a British chef, restaurateur, media personality, known for his food-focused television shows, cookbooks. Oliver's speciality is Italian cuisine, although he has a broad international repertoire

 James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is a British chef, restaurateur, media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

His first job was a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his mentor Gennaro Contaldo.Oliver then moved to The River Café, Fulham, as a sous chef.
It was there that he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe". That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the^UK.
That same year, Oliver was invited to prepare lunch for the Prime Minister of that time, Tony Blair at No. 10 Downing Street.
In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth $2 million a year.After 11 years the partnership between Oliver & Sainsbury's ended. The final television advertisement was for Christmas 2011.
Oliver created Fifteen in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business.
In 2003, he was awarded an MBE.
In 2005, he initiated a campaign called "Feed Me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll.
His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2010–2011), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food.
Oliver's holding company, Sweet As Candy, has made enough profit for Oliver to have been listed on The Sunday Times list of richest Britons under 30.
In June 2008 he launched Jamie's Italian, his very first high-street business venture^{[clarification needed]} in Oxford, England.
It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.
In December 2009, Oliver received the 2010 TED Prize^.