Passionate about cooking and chocolate, Gabriela Ruiz is originally from Comalcalco, Tabasco, the birthplace of cocoa in Mexico. Winner of the national prize "Rescate de la cocina prehispanica mexicana" in 2007 organized by Reforma newspaper and Nestlé Food Services.

 

Chef owner of the company Gourmet MX, which in its beginnings ventured only in the area of ​​corporate banquets. As part of the growth, in 2012 she started operations as a restaurant, with which she has managed to position herself as one of the most recognized and favorite restaurants in the state. She is currently the owner of Carmela y Sal (Mexico City) and the restaurants Chata Pandal and Macario BBQ.

 

Winner of the "Young Masters" award of Millesime Mexico 2015 as a promise of Mexican cuisine. In 2016 she was invited by the Universities of Standford and Berkeley to the Food Innovation & Design Symposium to give a presentation on cocoa and its traditional crops, taking into account the main theme of the event that was "Global local movement" as well as the Culinary Institute Of America as part of the annual "The worlds of flavor" festival in St Helena California. Winner of the national prize for business merit in the author's kitchen category by Canirac in 2017.

 

Gaby has represented Mexican cuisine in embassies in different countries such as Germany, the United States, Spain, Sri Lanka and Russia.