Executive Chef Gabriela Chamorro

Gabriela Chamorro is a visionary Nicaraguan chef known for crafting unique contemporary Central American dining experiences. Her passion for the world of food took root early on, inspired by the nostalgic sights and aromas of her grandmother’s kitchen. As a chef who embarked on her culinary journey as a self-taught enthusiast, Gabriela later refined her skills with a specialization from the Culinary Institute of Barcelona.

In the last six years, Gabriela has delved deep into the art of re-imagining traditional Central American recipes encompassing dishes from Costa Rica, Panama, Guatemala, Honduras, Belize, El Salvador, and Nicaragua. Infused with the essence of her Nicaraguan heritage and inspired by her globe-trotting adventures during her time at Emirates, this hot blooded Latin Chef’s culinary creations are evidence of how deeply she immersed herself into every place she visited, with a soft spot for street food culture from around the world. Each dish is a reminder of the hidden gems she explored during her travels, inspiring her signature Guacamole Pani Puri, as well as her creative take on Ceviche with Lychee Ice Cream.

Having called the UAE her home for the past 15 years, Gabriela remains unapologetically in pursuit of her ‘Dubai dream’. It was this dream that motivated her to move across the world with just USD 200 to start a new life filled with travel, independence, and the opportunity to pursue her interests. Since then, she has planted her roots in the UAE, transforming her culinary passion into a culinary reality. In 2019, she gave life to the acclaimed Girl and the Goose Supper Club, an intimate Nicaraguan underground dining experience nestled in the heart of Dubai. Gabriela’s menus showcase a seamless marriage between traditional recipes and contemporary inspirations from around the world, ultimately putting Central American cuisine on the map in the UAE.

Swiftly captivating local hearts, the unique nature of Girl and the Goose became known for a personal and immersive supper experience—a canvas where Gabriela, a storyteller by nature, makes her menus come to life with unique stories behind flavours, dishes, ingredients, all against a backdrop of warm Latin hospitality. The success of her supper club has been complemented by kitchen takeovers at prestigious venues such as Fairmont the Palm, Le Guépard, Radisson Damac Hills, the Waldorf Astoria, and BOCA DIFC – allowing Gabriela to serve over 3500 guests in a short amount of time.

For Gabriela, food transcends mere sustenance. It embodies love, passion, and an authentic manifestation of her insatiable curiosity, intricately shaped by her personal journey spanning the globe. Her ultimate promise? To serve a world of stories in every bite at the acclaimed table of Girl and the Goose and to feed people’s souls one spoon at a time.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

In Dubai, winter is my favourite time of the year, as it’s a great season to locally source ingredients like tomatoes, pumpkin, and an array of vibrant green leafy vegetables. These ingredients allow me to create simple yet delicious recipes from Central America.

What would you do if you weren’t a chef?

As a child, I always dreamt of becoming a Chef. However, I come from a family where both my parents were in the army; my dad was a General and my mom was a Lieutenant. After completing my university studies, I thought about joining the army as I wanted to become the first female in the diplomatic corps with a military rank. I’ve always admired the structure and discipline that it is taught in the army including their crisp uniforms. Coincidentally, I ended up working for Emirates Airlines where I not only got to travel the world but also fell in love with their uniform guidelines.

Pastelitos

Do your personal preferences influence the menu at all?

My menus represent a harmonious marriage between traditional recipes and contemporary inspirations from diverse cultures around the world, ultimately placing Central American cuisine on the map in the UAE. Beyond showcasing the beauty of ingredients, my menus unfold a unique tale of flavours and dishes, all set against a canvas of warm Latin hospitality. With a primary focus on seafood, the dining experience I present is adaptable to vegetarian preferences upon request. I aim to maintain a gluten and refined sugar-free approach, with a focus on highlighting the simplicity, natural flavours, and wholesomeness of Central American ingredients and dishes.

Each of my creations serve as a testament to my immersive experiences in various countries, particularly embracing street food culture. My signature dishes like the Guacamole Pani Puri, Sweet Plantain Tempura with Morita Chili, and innovative approach to Ceviche and Ice Creams reflect the hidden culinary gems discovered during my travels. Each bite is an invitation to explore the richness of global flavours with a touch of personal storytelling.

When are you happiest?

I feel the happiest when I am in the kitchen cooking for loved ones or experimenting with new recipes. I take great joy in witnessing the expressions on their faces when they experience my new creations of unexpected flavours that harmoniously complement each other.

When you’re not in the kitchen where can you be found?

I am a firm believer in both mental and physical well-being. When I am not in the kitchen, you will find me doing activities that contribute to my overall health such as practicing boxing and taking hikes with my husband and our adopted dog, Strottie. Helping others in our community to achieve their goals is also part of my personal mission which is why  I dedicate time to mentor other females in the industry to unlock their full potential.

Guacamole Pani Puri

Where is your favourite place to dine?

I love being invited to a friend’s home for a meal. There’s an undeniable sense of comfort and humility in being welcomed into a home for a nice meal and a good glass of wine. What matters most to me in these gatherings is the sense of community, the shared laughter, and the heartfelt conversations. It’s not merely about the food; rather, it’s about relishing the company and the connections formed over a shared meal.

For special occasions, I treat myself to Tresind Studio by Chef Himanshu Sani, where I firmly believe he creates magic through simplicity. However, I find the most comfort at Couqley as it offers consistency and great value for money, making it the ultimate restaurant for memorable moments with family and friends.

What’s your favourite takeaway or comfort food?

A generous serving of freshly steamed rice accompanied by a generous portion of kimchi. White it may sound simple, this dish embodies comfort food – healthy, fulfilling and bursting with flavour.

What makes the local food scene so exciting?

I find the local food scene in Dubai particularly exciting due to its rich diversity and multicultural influences. The availability of high-quality products sourced both locally and internationally underscores Dubai’s commitment to offering exceptional dining experiences. The multicultural nature of the city allows me to incorporate a vast array of flavours and cuisines into my  menus. I am constantly inspired by the diverse culinary offerings in Dubai, which also fuels my creativity and passion for crafting unique dining experiences for my guests.

Ceviche and Ice Cream

Which is the dish you’ve created that you are most proud of and why?

I take pride in elevating the Ceviches from Central America. My latest creation, the Green Pepian Ceviche with Lychee Ice Cream, holds a special place in my heart. The sauce of this dish is inspired by a traditional Guatemalan stew featuring cobanero chili. Evoking a memory from summers in Nicaragua, I have paired it with lychee sorbet, to showcase the harmonious blend of flavours and cultures.

 You’re having friends over for dinner tonight. What’s on the table?

I always opt for a seafood-centric menu that celebrates the flavours of my origins. Naturally, I would offer some good wine and Nicaraguan rum, wrapping up the night, a cup of coffee.

Name your favourite city that has it all: food, culture, and nightlife.

I have had the privilege of traveling extensively and visiting many cities, but if I were to choose one that truly encompasses exceptional food, vibrant culture, and lively nightlife, it would be Ho Chi Minh City in Vietnam. This city truly offers a trifecta: from savouring delicious Vietnamese street food to exploring historic landmarks, every moment in this city is filled with excitement and discovery.

Can you tell us more about the cuisine at your restaurants?

When I started the Girl and the Goose supper club, my goal was to craft unique contemporary Central American dining experiences. Inspired by the international flavours and cooking techniques I discovered through my travels, I aim to reimagine traditional Central American recipes encompassing Costa Rica, Panama, Guatemala, Honduras, Belize, El Salvador, and Nicaragua. Some of my signature dishes include the Guacamole Pani Puri, Sweet Plantain Tempura with Morita Chili, and inventive Ceviche and Ice cream.

Recipe of PASSION FRUIT CEVICHE 

Ceviche is one of those highly debatable dishes and we must acknowledge that Peru has put this delicious meal on the gastronomic map. However, I believe that any country that has access to the blessings of the sea will have its version of a ceviche. We all do it in different ways, so this is one of my takes on this classic dish. The tanginess of passion fruit always takes me back to the summertime in Nicaragua and the sweet memory of my mom preparing a nice jar of “Calala” juice. This is the inspiration behind my Passion fruit ceviche with chard avocado and serrano chilis. I love complementing this dish with crispy amaranth, one of the sacred grains of the ancient Mayan.

My Passion Fruit Ceviche is a dish that can easily be prepared at home, using any fresh fish with a mild flavour such as red snapper or sea bass.

INGREDIENTS:

• 500g organic Seabass diced into ½ inch pieces
• 120g passion fruit puree
• 80g coconut cream
• 50g red onions
• 10g ginger
• 15g garlic
• 10g coriander stems
• 10g celery
• 3g salt

PASSION FRUIT COCONUT CREAM PREPARATION:

1. Peel and clean the onions, use only the hearts.
2. Remove the leaves from the coriander, only use the stems.
3. Peel garlic and ginger.
4. Dice all the vegetables.
5. Coarsely blend all the ingredients on medium speed along with the passion fruit puree.
6. Strain through a fine mesh.
7. Combine with the coconut cream and blend on medium speed.
8. Refrigerate until ready to use.

PLATING: 

Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish as you would like. I truly hope you enjoy making this as much as I enjoy preparing it!