Gabriela Cámara

Gabriela Cámara is a Mexican chef, restaurateur, and author known for her impact on Mexican cuisine and the global culinary industry. Cámara opened Contramar, a seafood restaurant in Mexico City, with the goal of recreating the experience of dining at a beachside palapa and evoking the atmosphere of coastal Mexico for city residents. Contramar became recognized as a farm-to-table restaurant in Mexico City at a time when this approach was uncommon, establishing itself as a prominent dining destination for locals, artists, and international visitors.

Cámara expanded her culinary ventures by opening Capicua, Barricuda Diner, and MeroToro in Mexico City, and leads Grupo Contramar. She also introduced Caracol de Mar and Itacate del Mar in the historic center of Mexico City. Her first major international restaurant, Cala, opened in San Francisco, where she implemented an inclusive hiring policy that provides opportunities for individuals from diverse backgrounds, including ex-felons and ex-addicts. This approach to staffing has become a defining aspect of her brand, alongside her culinary achievements.

Cámara has contributed to Mexican gastronomy beyond her restaurants. She served on the Mexican government's Council of Cultural Diplomacy and as an advisor to President Andrés Manuel López Obrador. She has been recognized by Time Magazine as one of the world's most influential people and has twice been a James Beard Foundation Award semifinalist. Contramar has received a Bib Gourmand distinction in the Michelin Guide.

As an author, Cámara wrote the cookbook "My Mexico City Kitchen: Recipes and Convictions," which details her cooking philosophy and recipes. She is featured in the Netflix documentary "A Tale of Two Kitchens," directed by Trisha Ziff, which examines the parallels between Contramar and Cala, focusing on staff culture and the sense of community within her restaurants. Cámara has also taught a MasterClass course on Mexican cooking, sharing her expertise with a global audience and reinforcing her role as a prominent figure in contemporary gastronomy and restaurant leadership.