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.
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21 FebruaryPanel: Consumer dining demands: Healthy. Sustainability. viableAl MultaquaCarlos Frunze Garza (Teible)Keary Shandler (The Sustainable Restaurant Association )Sebastian Nohse (Hilton)Gulfood Inspire , Sustainability , Business , Trends
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20 FebruaryMASTERCLASS BY CARLOS FRUNZE GARZAAL Mustaqbal PlazaCarlos Frunze Garza (Teible)Gulfood Top Table
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20 FebruaryCHEF TALKS - WHY CHEFS SHOULDN’T GIVE UP ON SUSTAINABILITYAL Mustaqbal PlazaCarlos Frunze Garza (Teible)Peeter Pihel (Fotografiska, Tallinn )Dr Dionysia Angeliki Lyra (International Center for Biosaline Agriculture (ICBA))Gulfood Top Table
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21 FebruaryCHEF TALKS - IS THERE A PLACE IN FINE DINING FOR ALTERNATIVE PROTEINS?AL Mustaqbal PlazaCarlos Frunze Garza (Teible)Peeter Pihel (Fotografiska, Tallinn )Thembalethu Zulu (Caterer Middle East)Gulfood Top Table
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