Chefs

With over 20 years of experience in the hospitality industry, Ataniel Sousa is a Chef who transforms meals into true gastronomic experiences. With a degree in Business Administration, he combines his culinary expertise with a strategic management vision, ensuring excellence both in the kitchen and in business operations. His career began in 2002 as an apprentice at the former Sheraton Mofarrej in São Paulo, and soon after, he received an offer to work at the Sheraton Porto Alegre, where he stayed for eleven years. In 2012, he took on the role of Sous Chef at the former Sheraton da Bahia, where he worked for a year and a half before joining the Sheraton Grand Rio team.

There, he led the Italian restaurant Bene for six years, standing out for his creativity and culinary skill. His excellent performance led to his promotion to Executive Sous Chef and later to Executive Chef, a position he currently holds. Throughout his career, he has worked in all areas of the kitchen, from banquet services to leading French, Italian, and Brazilian restaurant kitchens. He has also actively participated in gastronomic festivals and food and beverage training abroad, expanding his knowledge and refining his skills.