Trying, tasting, learning; every meal is as much an education as an experiment, as the food moments she encounters then imprint into her cavalry of cross-cultural dishes and menus she has since become known for. A corn tamale hailing from Cameroon - brought to Africa by way of Mexican origins - is now one of her signatures; and a true representation of how food and cultures merge to form new and inspiring tastes. It’s this exploration of a place that is a vital step in her process of reimagining food. “When I travel, I’m looking for the most authentic restaurant. I want to eat the way they eat, I want to understand what makes the cuisine part of the culture. I’m being curious like I've always been; I want to know what's going on in their kitchen.” In this regard, Gloria is leading the path forward for new plant-based replacements whilst keeping the essence and soul of the traditional recipe. When asked about what she is most looking forward to when landing on our coastal slice of Guerrero, Gloria replies,“I’m super excited about working with the local product, because Mexico is also one of the richest countries in terms of the diversity in some of the ingredients I love to use. I love all the different types of beans, I'm excited to be able to work with nopal, and some different vegetables, and some of the local herbs. It’s more about being able to see what's happening with the local and most simple ingredients. I’m also here to learn - I can't wait to be able to talk with the local farmers, local producers, and discuss; just talk about what we love.”
Whether herbivore or carnivore, the environment plays an essential role in any chef’s culinary universe. At MUSA, our wild, open landscape is the kind of creative energy that consistently informs all creative and operational decisions. Our landscape, and our environment is the single most guiding ethos for which we build our models of hospitality, community, and futures in design. This also rings true for Gloria, who draws from a diverse range of global and geographical influence, whilst keeping her food practice rooted in a sense of place and intimacy with locality. “The environment has a lot of impact on me. Right now I'm in the middle of the jungle and there's so much food around me, I can't stop thinking. I see fruit, vegetables, and trees, there’s no distractions. I can feel the difference when I’m in a place like this and when I’m in the city. Working in Paris and big cities like New York, it's amazing too but it's not the same relationship or experience that I have when I’m in nature. I depend on the supermarket, I depend on the suppliers. But when you are directly connected to the trees, or the land, or the farmers, you go with what you have, the connection is direct, and I find more inspiration there than anywhere else.”
“Music might be the most connected aspect of culture and my cuisine.”
Making for a meaningful and transportative series of foodscapes that will be created during her upcoming residency in our exceptional open air kitchen and dining room at Hotelito’s restaurant, Alba, MUSA’s open skies and endless ocean, married with the region’s abundant farm grown produce, sets an unbeatable stage for a month of world class cuisine at the intersection of technique, flavour, style, and heritage. And whilst the local landscape will remain the peak of the Chef’s inspiration while on property, four weeks of programming combining the best in food and wine, with wellness, art, music, and movement, to forge a collaboration that is truly a celebration of global perspectives in our unique context of the Pacific coast, Guerrero, and Mexico at large. In discussing potential artists and collaborators when developing the upcoming residency’s calendar of events, Gloria lends suggestions from her personal networks in selecting and curating potential partners to build completely immersive experiences for each night of dining.
In considering all elements of culture and how they add to her community, Gloria mentions, “music might be the most connected aspect of culture and my cuisine.” Call it soul. For Gloria, it's the integration of two foundational musical theories that guide her talented touch in her cuisine journey. “Music has a big impact on what I do. I think about rhythm and harmony as that's the same thing I’m looking for while I’m cooking. Harmony in the sense that the experience can be progressively sensational. Rhythm because we should pay more attention to the rhythm in which we eat. In life we are used to eating so fast, but in those moments we should sit and take the time to enjoy what’s going on. It’s something really amazing - feeding your body, prioritising, and practising appreciation.”