{"id":14410,"date":"2026-11-14T00:24:10","date_gmt":"2026-11-14T00:24:10","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/14410\/"},"modified":"2026-11-14T00:24:10","modified_gmt":"2026-11-14T00:24:10","slug":"two-michelin-star-chef-alex-atala-is-curating-a-residential-address-in-orlando-markets-of-tomorrow","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/14410\/","title":{"rendered":"Two-Michelin-star chef Alex Atala is curating a residential address in Orlando \u2014 Markets of Tomorrow"},"content":{"rendered":"

Orlando is officially getting a chef-curated residential address, as Alex Atala, the two-Michelin-star chef behind S\u00e3o Paulo’s D.O.M., signs on to curate Morada Orlando, a $400 million development on International Drive. Announced on November 11, 2026, Morada will hold 240 residences priced from $1 million, along with a signature restaurant open to the public and about 6,500 square feet of publicly accessible retail and dining.<\/p>\n

\"B5P1_Varandas.webp\"Courtesy of Morada Orlando<\/p>\n

The residences at 11304 International Drive will come in two-, three-, and four-bedroom layouts plus penthouses, ranging from approximately 1,400 to 4,300 square feet including balconies. Brazilian firm Gustavo Penna Arquiteto & Associados, known as GPA&A, is leading the architecture, which is being designed around the integration of private residences, dining, wellness, and shared spaces. MakeSpace by Glasstone Group is developing the project in partnership with Park Square Homes and Kimaya, with sales led by NewKey Real Estate.<\/p>\n

\"B7P1_Varanda_Vista.jpg\"Courtesy of Morada Orlando<\/p>\n

Atala has run D.O.M. since 1999 and has held two Michelin stars there since 2015. He is known for championing native Brazilian and Amazonian ingredients, was named to Time magazine’s 100 most influential people in 2013, and is the only Brazilian featured on Netflix’s Chef’s Table. At Morada his role reaches past the kitchen: he will shape the project’s concept, brand values, and hospitality experience, and curate the concepts and menus for its restaurants. <\/p>\n

\"B9P2_Wine_Bar_Sommelier.jpg\"Courtesy of Morada Orlando<\/p>\n

“I want to bring more than Brazilian cuisine to Orlando; I want to share the Brazilian way of welcoming people, the warmth, the generosity and the feeling of being at ease,” Atala said. Hospitality will be built into the residential side from the start, and owners will have on-site concierge, housekeeping, and in-residence dining, the privacy of a second home with the services of a boutique hotel. Planned amenities include a private residence club restaurant, cocktail and wine lounges, spa and wellness facilities, a resort-style pool, fitness and recreational courts, landscaped gardens, and gathering spaces for families and residents.<\/p>\n

\"MoradaCourtesy of Morada Orlando<\/p>\n

The Orlando Dreamers Stadium, a $2 billion, 45,000-seat MLB stadium vision, was unveiled on International Drive in August. Universal’s Epic Universe is now open in the city. Orlando welcomed 76.7 million visitors in 2025, and Morada is pitched at the people who keep coming back. “Orlando is a market people return to again and again, and we saw an opportunity to create something that gives them a deeper sense of place and permanence,” said Juliana Boselli Neves, co-founder and co-CEO of Glasstone Group. Glasstone Group has spent more than 12 years in Central Florida with a portfolio exceeding $1 billion, and Park Square Homes, founded in Orlando in 1984, has built more than 15,000 homes. Morada began accepting reservations on November 11, and a sales gallery is expected to open in the second quarter of 2027.<\/p>\n","protected":false},"excerpt":{"rendered":"

Orlando is officially getting a chef-curated residential address, as Alex Atala, the two-Michelin-star chef behind S\u00e3o Paulo’s D.O.M., signs on to curate Morada Orlando, a $400 million development on International Drive. Announced on November 11, 2026, Morada will hold 240 residences priced from $1 million, along with a signature restaurant open to the public and<\/p>\n","protected":false},"author":2,"featured_media":14411,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-14410","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117611951787635208","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=14410"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/14411"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=14410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=14410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=14410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}