Chef Gabriela Ruiz Lugo
Chef Gaby is synaesthete and her favorite music creates flavors for her which lead to her award-winning cuisine.
Originally from Comalcalco, Tabasco, the 31-year-old says it is her home state and her family that have inspired her cooking: traditional ingredients found in the Mexican southeast like plantains, black beans and chocolate prepared with pre-Hispanic and Spanish influences.
Seven years ago Ruiz created Gourmet MX, a catering service she operated out of Villahermosa. Her first project then evolved into a restaurant that soon became a fixture in the region.
Later she moved to Mexico City where she opened her current restaurant, Carmela y Sal, in the Miguel Hidalgo borough.