1. Tell us a bit about your professional career:

Born and raised in Nicaragua, my culinary journey began beside my grandmother, sparking a lifelong passion. After studying Diplomacy and International Affairs in the US, I embarked on a journey that brought me to Dubai, where I traveled the world with Emirates Airlines for 13 years. Now, with formal training from the Culinary Institute of Barcelona and MAD Academy, as well as my internship at the Geranium restaurant, I blend traditional Nicaraguan flavors with global influences to craft unique underground dining experiences that reflect both heritage and innovation.

2. What is your Philosophy/Motto:

My motto is simple: “Bridging cultures through cuisine”. I’m dedicated to bringing Central American gastronomy closer to the Middle East, infusing traditional recipes with international flair. Beyond serving dishes, my mission is to elevate our local community’s culinary experience, making fine dining more accessible and culturally enriching.

3. What is your dream in life:

My dream has always been to become a chef. Despite my family’s military background and the thought of joining the army, fate led me to Emirates Airlines, where I fell in love with the world of travel, and immersed myself in the street food culture from around the world. My ultimate aspiration lies in elevating Nicaraguan food, where each dish tells a story—a narrative woven with global flavors and personal experiences, inviting diners on a journey of exploration with every bite.

4. What are your current projects and plans:

I have recently embarked on an exciting culinary venture with Rowan and Ziad Kamel, the visionaries behind Rosy Hospitality, to transform the Girl and the Goose into a reality. After serving nearly 4,000 foodies and hosting kitchen takeovers at renowned venues across Dubai, I’m excited to unveil my next project, promising something truly special. I can’t wait to share more details with you soon!