Next-generation vertical farm & lab for innovative chefs
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Bringing Central American Cuisine to Dubai
Interview with Chef Gabriela Chamorro
In this exclusive interview, we sit down with Chef Gabriela Chamorro to discuss her culinary journey and how she incorporates Greeneration’s products, including edible flowers and microgreens, into her dishes. Her journey from Nicaragua to Dubai, her commitment to sustainability, and her innovative take on Central American cuisine are inspiring, and we’re thrilled to showcase how her partnership with Greeneration is elevating her culinary creations.
Hi Chef Gabriela! Thank you for taking the time to chat with us. Could you please introduce yourself and tell us more about your role at the restaurant?
Thank you for having me! I’m Chef Gabriela, born and raised in Nicaragua. My culinary journey began beside my grandmother, which sparked my passion for cooking. After studying Diplomacy and International Affairs in the US, I embarked on a path that led me to Dubai, where I spent 13 years traveling the world with Emirates Airlines. Now, with formal training from the Culinary Institute of Barcelona and MAD Academy, I am committed to bringing Central American gastronomy closer to the Middle East, blending traditional recipes with international influences.
My goal goes beyond serving food; it’s about making fine dining more accessible and culturally enriching for the local community. My restaurant focuses on seafood, with the option to adapt to vegetarian preferences upon request, and everything is prepared gluten- and refined sugar-free. Central American ingredients are naturally flavorful and wholesome, and my menus combine contemporary global inspirations with traditional recipes, creating unique culinary experiences for my guests.
Thank you for having me! I’m Chef Gabriela, born and raised in Nicaragua. My culinary journey began beside my grandmother, which sparked my passion for cooking. After studying Diplomacy and International Affairs in the US, I embarked on a path that led me to Dubai, where I spent 13 years traveling the world with Emirates Airlines. Now, with formal training from the Culinary Institute of Barcelona and MAD Academy, I am committed to bringing Central American gastronomy closer to the Middle East, blending traditional recipes with international influences.
My goal goes beyond serving food; it’s about making fine dining more accessible and culturally enriching for the local community. My restaurant focuses on seafood, with the option to adapt to vegetarian preferences upon request, and everything is prepared gluten- and refined sugar-free. Central American ingredients are naturally flavorful and wholesome, and my menus combine contemporary global inspirations with traditional recipes, creating unique culinary experiences for my guests.
What is the concept of your restaurant?
The central idea behind my menu is to showcase the richness of Central American cuisine. Each dish tells a story of my travels and experiences, particularly highlighting street food culture from around the world. My signature dishes, such as Guacamole Pani Puri, Sweet Plantain Tempura with Morita Chili, and inventive Ceviches and Ice Creams, reflect the flavors and stories I encountered in my travels. I aim to elevate traditional recipes, incorporating modern techniques and international ingredients.
The central idea behind my menu is to showcase the richness of Central American cuisine. Each dish tells a story of my travels and experiences, particularly highlighting street food culture from around the world. My signature dishes, such as Guacamole Pani Puri, Sweet Plantain Tempura with Morita Chili, and inventive Ceviches and Ice Creams, reflect the flavors and stories I encountered in my travels. I aim to elevate traditional recipes, incorporating modern techniques and international ingredients.
What initially attracted you to edible flowers and microgreens? Why did you decide to add them to your dishes?
I first discovered Greeneration while searching for a supplier for edible flowers and microgreens for a high-profile catering event. Their Instagram profile stood out, and I was impressed by their responsiveness and attention to detail. Once I received the products, the vibrant colors and fresh flavors of their edible flowers and microgreens were evident. I quickly realized that these ingredients not only add visual appeal but also enhance the taste and nutritional value of my dishes.
Since starting my Supperclub in 2019, I have found that edible flowers and microgreens bring a unique and visually stunning element to my creations, making them even more memorable for my guests.
I first discovered Greeneration while searching for a supplier for edible flowers and microgreens for a high-profile catering event. Their Instagram profile stood out, and I was impressed by their responsiveness and attention to detail. Once I received the products, the vibrant colors and fresh flavors of their edible flowers and microgreens were evident. I quickly realized that these ingredients not only add visual appeal but also enhance the taste and nutritional value of my dishes.
Since starting my Supperclub in 2019, I have found that edible flowers and microgreens bring a unique and visually stunning element to my creations, making them even more memorable for my guests.
Do customers ever notice and comment on the use of edible flowers and microgreens in their meals?
Yes, guests often notice the edible flowers and microgreens and are pleasantly surprised by their vibrant colors and the unique flavors they add to the dish. The inclusion of these delicate ingredients creates an impression of sophistication, attention to detail, and care in the meal preparation, making the overall dining experience more enjoyable and memorable.
Yes, guests often notice the edible flowers and microgreens and are pleasantly surprised by their vibrant colors and the unique flavors they add to the dish. The inclusion of these delicate ingredients creates an impression of sophistication, attention to detail, and care in the meal preparation, making the overall dining experience more enjoyable and memorable.
What future trends do you see in the culinary world involving ingredients like ours?
As Dubai’s culinary scene evolves, I see a growing demand for sustainable and innovative ingredients like edible flowers and microgreens. I also predict an increased focus on plant-based and locally sourced ingredients, which aligns with the city’s focus on sustainability. I am excited to contribute to this movement, particularly by bringing Central American cuisine to the UAE and exploring new ways to incorporate these unique ingredients into my dishes.
Would you recommend our edible flowers and microgreens to other chefs and restaurateurs? If so, what makes your products stand out?
I highly recommend Greeneration’s edible flowers and microgreens to other chefs. Their products stand out due to their exceptional quality, vibrant colors, and fresh flavors. The sustainability and innovation behind your vertical farming practices align with my values, and your reliable service ensures that I always have access to the best ingredients for my dishes.
As Dubai’s culinary scene evolves, I see a growing demand for sustainable and innovative ingredients like edible flowers and microgreens. I also predict an increased focus on plant-based and locally sourced ingredients, which aligns with the city’s focus on sustainability. I am excited to contribute to this movement, particularly by bringing Central American cuisine to the UAE and exploring new ways to incorporate these unique ingredients into my dishes.
Would you recommend our edible flowers and microgreens to other chefs and restaurateurs? If so, what makes your products stand out?
I highly recommend Greeneration’s edible flowers and microgreens to other chefs. Their products stand out due to their exceptional quality, vibrant colors, and fresh flavors. The sustainability and innovation behind your vertical farming practices align with my values, and your reliable service ensures that I always have access to the best ingredients for my dishes.
What advice would you give to chefs looking to build a successful career like yours?
To become a successful chef, it’s important to nurture your passion for cooking and seek continuous education. Whether through formal culinary school, workshops, or internships, gaining knowledge and confidence is key. Building a supportive community of mentors, friends, and role models will also help you on your journey. Finally, remember that being a chef is a labor of love—be persistent, work hard, stay positive, and always be ready to adapt and reinvent yourself.
To become a successful chef, it’s important to nurture your passion for cooking and seek continuous education. Whether through formal culinary school, workshops, or internships, gaining knowledge and confidence is key. Building a supportive community of mentors, friends, and role models will also help you on your journey. Finally, remember that being a chef is a labor of love—be persistent, work hard, stay positive, and always be ready to adapt and reinvent yourself.