GABRIELA CÁMARA

CONTRAMAR |

Born in Chihuahua, Gabriela grew up in Tepoztlán in a family of activists and academics, where food was always an important factor. Gabriela’s culinary career began with the opening of Contramar in 1998, inspired by the simple food of the Mexican Pacific beaches. Since then she has been a full-time entrepreneur and businesswoman in the restaurant industry, currently directing Grupo Contramar. Gabriela has opened different restaurants, in which she fuses culture, gastronomy and social responsibility. She has implemented social impact programs, such as the reintegration program that was carried out in her Cala restaurant. She is the author of the book, My Mexico City Kitchen: Recipes and Convictions, which contains 150 recipes from her kitchen inspired by the flavors and ingredients of Mexico City.

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Nacida en Chihuahua, Gabriela creció en Tepoztlán en el seno de una familia de activistas y académicos, en donde la comida siempre fue un factor importante. La carrera culinaria de Gabriela empezó con la apertura de Contramar en 1998, inspirada por la comida sencilla de las playas del Pacífico mexicano. Desde entonces ha sido emprendedora y empresaria de la industria restaurantera de tiempo completo, actualmente dirige Grupo Contramar. Gabriela ha abierto diferentes restaurantes, en éstos fusiona cultura, gastronomía y responsabilidad social. Ha implementado programas de impacto social, como el de reinserción que se llevó a cabo en su restaurante Cala. Es autora del libro, My Mexico City Kitchen: Recipes and Convictions, que contiene 150 recetas de su cocina inspirada por los sabores y los ingredientes de la Ciudad de México.