Executive Chef | Sheraton Grand Rio Hotel & Resort
With over 20 years of experience in the hospitality industry, Ataniel Sousa has built his professional career by combining a passion for gastronomy, leadership, and a strong background in management. Holding a degree in Business Administration, he began his career in 2002 as an apprentice at the former Sheraton Mofarrej in São Paulo and has since spent much of his professional journey within the company.
Throughout the years, he has worked at several prominent properties in Brazil, including Sheraton Porto Alegre and Sheraton da Bahia, before joining Sheraton Grand Rio Hotel & Resort. In Rio de Janeiro, he spent six years leading Bene, the hotel's Italian restaurant, before taking on new responsibilities as Executive Sous Chef and later as Executive Chef.
His expertise spans a wide range of culinary traditions, including Italian, French, and Brazilian cuisine, as well as banquets, events, and large-scale hotel operations. He has also participated in culinary festivals and international Food & Beverage training programs, further broadening his perspective on gastronomy and hospitality.
Today, overseeing the culinary operations at Sheraton Grand Rio, Ataniel leads his teams with a focus on quality, creativity, and showcasing the finest ingredients. His goal is to transform every dining experience into a reflection of the hotel's hospitality and the rich culinary diversity of Rio de Janeiro.
