3 minute read
“FLAVOUR FIRST, EVERY TIME”
Born and raised between Chile and Argentina, Chef Gloria Fernandez recently took over the Head Chef position at Zoco Dubai, becoming the first-ever female chef in this role at the venue. A true Latina, Chef Gloria has been working in culinary since 2009, with roles at Hyatt and Marriott, prior to joining the Al Habtoor Group. Here she shares her passion for all things Mexican and Latin American, revealing what’s in store for diners
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How do you feel about being the first-ever female Head Chef?
I feel really proud to be the first female chef of Zoco Dubai. It is a great honour that I get to bring to our guests my own recipes and flavours.
Tell us more about your vision for Zoco Dubai.
My vision for Zoco Dubai is for it to evolve into the place to visit for authentic Mexican and Latin American cuisine. I want to give our guests a taste and feel of real Mexican and Latin American recipes with the freshest and highest quality ingredients. A place where people will meet and enjoy a culinary experience that will take them all over Mexico and Latin America with flavours, aromas and a hospitable atmosphere.
How would you describe your cooking style?
Authentic, creative and immersive. It presents itself as a multi-sensory puzzle that can only be solved by following layer by layer, all the ingredients. But at the same time, tasty, very tasty! Flavour first, every time.
Could you reveal some of the never-seen-before dishes?
Two of my favourites on the menu are Pastel de Choclo and Chorillana. Traditional Chilean dishes with complexity. Our diners can expect authenticity, the highest quality and a great variety of dishes from all over Mexico and Latin America. Talking about Pastel de Choclo – it is a seasonal dish, similar to the English corn pudding but with Mexican notes, I blend corn with minced beef and chicken and truly love this dish. Chorillana is a combination of French fries
with beef, onions and a fried egg on top, made for sharing.
Where do you source the ingredients from?
Most of our ingredients come directly from countries of Latin America. Always fresh and only premium quality. It is important for me to give the real flavours that a dish represents.
Are there any ingredients you’re particularly enjoying working with?
Herbs! A simple addition of any herb can elevate a dish and give it a completely different profile. I love cooking with lots of herbs - brings out flavours and combines each ingredient.
Any special menus or plans in place for the near future?
My team and I are working on a new menu that includes dishes from almost every country in Latin America. The new menu will be a real delight for every guest who loves Mexican and Latin American cuisine with something for everyone. Attention to authentic recipes, fresh ingredients and modern presentation will be our only goal.
Advice for female and up-andcoming chefs in the region?
It is always great to see more female chefs working their way up. My only advice, for all gender, is to cook with love and passion. The taste and flavours will always find their way to people’s hearts.
GET TO KNOW THE CHEF
Favourite kitchen appliance The grill! I love the tension and the constant control of the fire. You have to always be alert and use the fire to give flavour and taste.
A chef you admire the most Definitely Auguste Escoffier. He developed the cooking profession to new heights, codified the five mother sauces and produced the kitchen brigade system that is still used in most restaurants today.
If you could eat only one dish every day for the rest of your life. What would it be? If I had to mention my comfort meal, it would most definitely be a juicy, medium-rare steak or anything cooked by my mom.
