Gabriela Chamorro

Career Technique and disciplinary range were established at the Culinary Institute of Barcelona and MAD Academy, where Gabriela Chamorro built the foundation for a career that later moved beyond the kitchen into service discipline as cabin crew at Emirates in Dubai. In Dubai, Girl and the Goose has been shaped by the same working method since 2025: co-founder and Executive Chef Gabriela Chamorro places the restaurant at the meeting point of execution and direction. The role keeps the work tied to structure, while leaving room for a menu that stays clear about where it is rooted.

Signature

At Girl and the Goose, the cooking is built around contrast and control. Gabriela Chamorro’s signature dishes include Guacamole Pani Puri, Sweet Plantain Tempura with Morita Chili, Ceviche with Lychee Ice Cream, Lobster Bisque with Yuca Gnocchi, and Coffee & Orange Duck Confit. The combinations are deliberate: crisp beside soft, rich beside bright, familiar forms carrying unfamiliar pairings. The menu’s organizing principle is explicit. Gabriela Chamorro says, “The central idea behind my menu is to showcase the richness of Central American cuisine.” That frame keeps the work legible: Central America remains the anchor, while travel and reinvention give the dishes their range.

Recognition/etc The dishes are also described by Gabriela Chamorro as reflections of the flavors and stories encountered in her travels. That phrasing points to a kitchen language that takes memory seriously without leaning on nostalgia, using experience as material rather than decoration.

Recognition

Gabriela Chamorro has received What's On Dubai Awards 2026 - Chef of the Year (2026).