Carlos Frunze Garza
A bit of Russia, a bit of Mexico. Frunze, better as known as his kitchen alias, “Carlos”, is the true embodiment of a 3rd culture legacy and a 2nd generation chef. He is currently serving as the Executive Chef of Teible, the only restaurant to receive the inaugural Michelin Bib Gourmand in Dubai within its first 6 months of operation, sourcing 90% of its produce locally and from the MENA region.
Carlos is no stranger to adventure in life both inside, and outside the kitchen. He’s grown up in cities immersed in a rich plethora of cultures: Dubai, Acapulco, Salvador, New Orleans and Kuala Lumpur. Once a military man, he’s since exchanged his uniform for an apron and a chef jacket. He passionately advocates for zero wastage, enforcing sustainable practices inside and outside the kitchen, and educating people through the use of fermentation methods.
21 FebruaryAl MultaquaKeary Shandler (The Sustainable Restaurant Association )Sebastian Nohse (Hilton)Gulfood Inspire , Sustainability , Business , Trends
20 FebruaryAL Mustaqbal PlazaPeeter Pihel (Fotografiska, Tallinn )Dr Dionysia Angeliki Lyra (International Center for Biosaline Agriculture (ICBA))Gulfood Top Table
21 FebruaryAL Mustaqbal PlazaPeeter Pihel (Fotografiska, Tallinn )Thembalethu Zulu (Caterer Middle East)Gulfood Top Table