Created in celebration of International Chefs Day, the evening brought Chamorro together with Sunset Hospitality Group’s Group Culinary Director Kyung Soo Moon and SUSHISAMBA Brand Chef Kitak Lee.
A special menu ran alongside the restaurant’s regular à la carte offering, introducing Central American influences to a kitchen already shaped by Japan, Brazil and Peru.
Meet the Chef Behind Girl & the Goose
Chamorro’s cooking began in her grandmother’s kitchen in Nicaragua, with childhood memories and street food traditions continuing to inform her approach.
Training at the Culinary Institute of Barcelona and MAD Academy, alongside her travels, has helped her develop a contemporary interpretation of Central American cuisine.
As Co-Founder and Executive Chef of Girl & the Goose, she has brought that perspective to Dubai. The restaurant ranked No. 43 on the Middle East & North Africa’s 50 Best Restaurants 2026 list, while Chamorro received one Knife at The Best Chef Awards 2025.
Different Roots, Shared Curiosity
At SUSHISAMBA, Japanese, Brazilian and Peruvian traditions provide the starting point for dishes that draw on several culinary cultures. Chamorro adds another perspective, rooted in Nicaragua and the wider traditions of Mesoamerica.
The collaboration gives the chefs room to work with those connections while retaining the character of their respective kitchens.
“The beauty of a collaboration is finding the point where two cuisines can speak to one another without losing what makes each unique,” says Chef Kitak Lee.
For Moon, the appeal lies in creating space for ideas that remain connected to the traditions behind them, bringing Chamorro’s Central American cooking into the restaurant’s existing mix of influences.
What’s Coming to the Table
Menu highlights include yellowtail aguachile ceviche at AED 99, A5 Wagyu tataki at AED 129 and grilled sweet prawns at AED 169.
Miso black cod, priced at AED 175, and Caribbean coconut flan at AED 51.
The special dishes were available alongside SUSHISAMBA’s usual menu, allowing guests to explore the collaboration without committing to a fixed tasting-menu format.
One Night Above the Palm
The collaboration took place at SUSHISAMBA Dubai, on the 51st floor of The St. Regis Dubai, The Palm.
For Chamorro, the exchange is as much about the stories behind the food as the finished dishes. “Food carries memory, but it is always evolving,” she says.
With the event limited to 21 October, the draw was the opportunity to encounter her cooking in a different setting, alongside a team accustomed to working across culinary borders. The special menu gave that exchange a place on the table for one evening.
