Gabriela Camara discovered the magic of fire through cooking. Born in Chihuahua but raised in Tepoztlan, the renowned chef grew up spending plenty of time surrounded by nature, slowly discovering her passion for cooking and for preparing traditional and unpretentious dishes. In 1998, she debuted as a restaurateur with the opening of "Contramar," one of the most recognized restaurants for seafood in Mexico.
© @Loló & Co."I grew up alongside nature, where fire is very common. We had a stovetop that was called a 'Barney stove,' where we could create heat with twigs."
Throughout her childhood, the chef showed a skill for remembering complicated processes and for preparing dishes at home. It was around that time that Gabriela learned that heat is one of the fundamental elements when it comes to any kind of food preparation. "Recipes vary, but we always use fire to cook," she said.
The rest is history. With over 27 years of experience, Gabriela has expanded her culinary vision, opening three acclaimed restaurants in Mexico City: Capicua, Barricuda Diner, and MeroToro. She's the head of Grupo Contramar and has played a pivotal role in expanding her team's talent. Recently, she added two new places where people can try out her creations: Caracol de Mar and Itacate del Mar, both located in the historic center of Mexico City.
In 2015, the chef went global with the opening of Cala in San Francisco. This was a significant moment in her life, marking her first restaurant abroad.
© IG: @contramarmxThanks to years of experience, in 2019, Gabriela published her first recipe book, sharing with her readers some of her hard-earned culinary secrets. The book, called "In My Mexico City Kitchen," shares all sorts of knowledge, granting readers new flavors, ingredients, and unique styles to help them develop stunning dishes, all inspired by Mexican cuisine.
Following her success as an author, in 2022, Gabriela tried out a new writing project: "With Taste of Freedom: Twenty recipes and stories made with love," where she reveals even more of herself and her culture through cooking.
"It's a very beautiful project that reminds us that good food is for everyone and that the main ingredient is always love."
© Mark SaglioccoThroughout her career as a chef, Gabriela has collaborated with various NGOs and has made it her mission to work with ethical providers, enforcing sustainable practices in her restaurants and pushing others in the industry to follow in her footsteps.
Gabriela's vision and dedication have made her one of the most influential chefs in Mexico and an ambassador of culture and gastronomy worldwide. Through social media, where she has over 68,000 followers, she often shares recipes and offers a glimpse into her delicious and wholly Mexican dishes.
