DUBAI: For Gabriela Chamorro, cooking is not about complexity; it’s about heart, intention and staying connected to her roots.
As founder and executive chef of Girl & the Goose, Dubai’s first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama.
Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it’s a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says.
When you started out what was the most common mistake you made?
I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I’ve learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila.
What’s your top tip for amateur chefs?
Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen.
What one ingredient can instantly improve any dish?
Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn’t just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable.
When you go out to eat, do you find yourself critiquing the food?
I’m definitely someone who notices details, but when I dine out, I’m more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It’s that human touch that stays with you.
What’s your favorite cuisine to order?
I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There’s something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word.
What’s your go-to dish if you have to cook something quickly at home?
I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It’s the kind of meal that feels like a hug and transports me back home.
What customer behavior most annoys you?
When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated.
What’s your favorite dish to cook and why?
Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro’s cooking) makes it, is my absolute favorite. It’s a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn’t just about the food, it’s about preserving a piece of something timeless and meaningful.
What’s the most difficult dish for you to get right?
Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there’s the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It’s a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
I’m a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust.
Chef Gabriela’s passion fruit ceviche
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:
Peel and clean the onions, use only the hearts.
Remove the leaves from the coriander, only use the stems.
Peel garlic and ginger.
Dice all the vegetables.
Coarsely blend all the ingredients on medium speed along with the passion fruit puree.
Strain through a fine mesh.
Combine with the coconut cream and blend on medium speed.
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 according to taste.
