It begins, as all good things do, with a warm hug and a sweet drink. Gabriela Chamorro greets every guest with an openness that feels like being welcomed into a family. Six years and countless sold-out supper clubs later, Chamorro is taking the leap from hosting strangers in her living room to opening her first restaurant, Girl and the Goose. 

Sitting with her as she reflects on the journey, it’s a move that feels inevitable but also deeply personal – a translation of her famously intimate supper clubs into something bigger but no less soulful.

Chamorro’s story starts far from Dubai – in Nicaragua, where she learned to cook at her grandmother’s side. “Food has always been my love language, inspired by my grandmother’s culinary mastery,” she says. “Cooking is my way of sharing my heritage and building community.”

But it wasn’t until she moved to Dubai to work as part of the cabin crew for Emirates Airline, hopping between markets and street food stalls in Southeast Asia, that her passion for food truly took flight. 

“Hospitality, to me, is like a warm hug,” she says. “It’s about making someone feel seen, heard, valued, and cared for. My travels allowed me to immerse myself in diverse street food cultures. This global perspective shaped my approach to food, creating a unique culinary experience filled with generosity that celebrates tradition while embracing modern innovation.”

In 2019, with encouragement from friends, Chamorro opened the doors of her JBR apartment for the first-ever Girl and the Goose supper club. What started as an intimate dinner among friends quickly became an underground sensation.

“The story of my supper clubs was about bringing Nicaragua a little bit closer to Dubai,” says Chamorro. However, it wasn’t just the food that kept people coming back. 

“The stories shared, friendships formed, and connections made are the heart of Girl and the Goose,” explains the restaurateur. “Food truly has the power to bring people together in the most unexpected and beautiful ways.”

As someone lucky enough to have been at one of those home-cooked meals, I can confirm that you feel like you’ve not only dined on incredible food, but also shared in something deeply meaningful. Like you’re part of the story. Candlelit tables, conversation cards to break the ice, and dishes like her Pipian verde ceviche (kingfish in green coconut Pipian sauce topped with lychee sorbet) turned strangers into friends by the end of the night.

Balancing long-haul flights with late-night prep sessions, Chamorro poured her heart into every supper club she hosted. The magic was undeniable. “Watching strangers leave as friends and seeing the power of food to bring people together made me realise this was more than just a side hustle,” she shares. “It was my calling.”

Gabriela’s journey from self-taught chef to restaurateur hasn’t been without its challenges. To refine her skills, she trained at the Culinary Institute of Barcelona, MAD Academy, and interned at some of the world’s most renowned restaurants, including Copenhagen’s Geranium and London’s Kol.

Her advice for anyone hoping to turn their passion into a career is refreshingly honest and comes from a place of experience and heart. “Passion must be nurtured and enjoyed,” she says. “It’s what will keep you inspired through the ups and downs.”

Chamorro is also quick to stress the importance of surrounding yourself with the right people. “Seek
out mentors, friends, and role models who believe in your vision,” she notes, “but don’t forget to uplift and support them in return.”

For her, persistence is key. “Challenges will come, but with persistence, hard work, and a positive attitude, you can overcome them,” she says. “Stay open to growth, be ready to adapt, and always be willing to reinvent yourself.”

This March, she is bringing Girl and the Goose into its next chapter. Located at Anantara Downtown Dubai, her debut “fine casual” restaurant will carry forward the intimacy, warmth, and storytelling that made her supper clubs so beloved.

“We’ve captured the intimate vibe of the supper club through thoughtful design,” Chamorro explains. Earthy tones, natural wood accents, and an open kitchen create a welcoming atmosphere. Two private dining rooms pay homage to her supper club roots, designed for gatherings where strangers walk in and leave as friends.

“At the restaurant, we’re building upon the food, ambiance, warmth, and storytelling that I am known for,” Chamorro elaborates. “It’s not just about sharing a meal; it’s about immersing guests in the stories of Central America through the dishes, our people, and the hospitality.”

Her menu is a love letter to Nicaragua, blending the flavours of her childhood with the global influences she’s picked up along the way. Her Pipian verde ceviche has already become a signature, but she’s equally proud of her pastelito de pollo.

“I can still hear the street vendors ringing their bells, calling out, ‘Pastelito de pollo!’” she recalls. “They embody the simplicity of comfort food and the joy they brought.”

These dishes, like everything Chamorro creates, are deeply personal. “I want diners to feel like they’re getting a little piece of where I’m from,” she says.

Her inspiring journey is a testament to resilience, creativity, and community. “Dubai is an ever-evolving and growing city full of opportunities,” she says. “My mission remains the same – to reimagine Central American food and put it on Dubai’s culinary map.”

As she prepares to welcome diners to Girl and the Goose, Chamorro’s story, from cabin crew to restaurateur, is a reminder of what’s possible when passion meets purpose, and when food becomes a vessel for something bigger.

Her story is one of hustle and heart, proving that with hard work, a clear vision, and the right people around you, it’s possible to turn even the smallest kitchen into a platform for something extraordinary. 

A place where every meal tells a story, where you’re welcomed with a hug, and sent on your way with a full heart (and belly).