The Dish: Chef Gabriela Camara on her successes and new projects
Chef Gabriela Camara’s Mexico City restaurant "Contramar" was described by the New York Times as the "equivalent of New York's Four Seasons in its heyday, only more fun, and with much better food." Four years ago, Camara brought her flare for fresh Mexican seafood to San Francisco with her restaurant "Cala." And this year, she's released a cookbook and is the subject of a Netflix documentary. Camara speaks with Dana Jacobson about how she got started in the restaurant industry on “The Dish.”
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Chef Gabriela Camara’s Mexico City restaurant "Contramar" was described by the New York Times as the "equivalent of New York's Four Seasons in its heyday, only more fun, and with much better food." Four years ago, Camara brought her flare for fresh Mexican seafood to San Francisco with her restaurant "Cala." And this year, she's released a cookbook and is the subject of a Netflix documentary. Camara speaks with Dana Jacobson about how she got started in the restaurant industry on “The Dish.”
