Gabriela CASTELLANOS

Hi, My Name is Gabriela Castellanos, I’m a passionate Mexican cook, recipe creator and consultant, from the valley of Oaxaca, Mexico. I am based in Geneva Switzerland since 2015.

Born and raised in southern Mexico, in the city of Oaxaca, I spent much of my childhood in the kitchen with my mom. She taught me all of the important flavours and seasonings that define Oaxacan gastronomy. Her teachings shape all of my gastronomic efforts from a student to a chef.

With food and cooking being at the heart of my childhood and family life, I was always at home with recipes at hand and meals to prepare. As I grew older I realised that my family and gastronomy driven childhood was rather unique and a privilege that not everyone enjoys, here’s why:

Varities of Moles from scratch, fresh nixtamal corn preparations for tortillas, daily shopping for the best ingredients my state and my country has to offer at the Central de Abastos Market and discovering the world through the kitchen were all a part of my daily life.

From my early teens, I knew I wanted to formalise my cooking skills and excel in them. I later enrolled at the  Instituto Culinario de México (ICUM) in Puebla, here I professionalized my cooking skills, here I discovered most of International cuisines and techniques.

During these 4 and a half defining years of my life at the ICUM, I was awarded with a scholarship by the Monegasque Fondation Turquois, where I strengthened my French and apprenticed as cook and aide pâtissier & chocolatier at the prestigious Hotel de Paris, in Monte-Carlo, with head chef Frank Cerutti.

Once back to my beloved Oaxaca, I was offered another scholarship, this time in Aurillac, France at the Ecole Française de Boulangerie, Pâtisserie et Cuisine, with Chef Christian Vabret.

This new challenge was successfully completed and brought me much fulfilment and motivated me to learn more. My experience in Aurillac led to a third scholarship in Bordeaux where I obtained a Diploma in “Desserts de Restaurant" at the Lycée Hotelier de Talence, under the tutelage of Meilleur Ouvrier de France(M.O.F.), Chef Stephane Augé.

Upon my return to Oaxaca I was invited join the group of Cocineras Tradicionales de Oaxaca, where I perfected knowledge of regional Oaxacan gastronomy as well as cooking techniques I learnt over the years. I was privileged to work with the leading women cook of Oaxaca, notably Celia Florian, Abigail Mendoza, Carina Santiago, Pilar Cabrera and Reyna Mendoza and they became my inspiration.

At the same time, I took charge of the Cooking Academy at Origen Restaurant, where I gave my best to teach the best of Oaxaca’s gastronomy to visitors and tourtists that wanting to know more of the flavor of my home state.

During this period I met my husband Tareq and left Oaxaca for the shores of the Lake Geneva. Here I started my family life and founded our beloved Restaurant El Catrín in the vibrant Pâquis neighbourhood. Here I was able develop a menu that fully expresses the flavourful generosity of traditional and popular Mexican gastronomy, using local ingredients and fresh produce.

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Sharing the flavours, textures and history of Mexican cuisine in the heart of Europe, to those who have this curiosity and interest, has been one of my most fulfilling achievements:

- Featuring as tasting judge on the consumer information TV show  "A Bon Entendeur" RTS' (Radio et Television Suisse)

- Showcased by food retailer Migros at their Zurich based "Bridge" creating and conceptualising their Mexican recipes & menus and training their kitchen staff

- Creating special Mexican salsa based products, tailored for the Swiss market with condiments manufacturer Hugo Reitzel

- Conceptualising the menu and offer for El Catrín's residency at Food & Retail shop Manor, in Geneva.

-Guest Chef to Festival des Chefs Genevois by Migros Restaurant Geneva 

More to come...