I began my culinary career in 2011 when I entered as a trainer in Giraffas (Brazilian Grill franchise). Though I spent 2 years training cooks for the company, I eventually found my calling and my passion in fine dinning, so I switched my focus to Cantina Da Massa, a fine dinning Italian restaurant in Brazil. After I got some fine dining experience in Brasília and Rio de Janeiro, I went to Melbourne in Australia seeking new experiences, I ended up in San Telmo, a renowned Argentinean Steak house in Melbourne. After a year and a half of experience at this mentioned steak house I was offered to lead my own kitchen at Tacocat Mexican Infusion Restaurant (4 months as Head Chef). Due to my student visa expiration, I had to leave Australia and I started traveling Asia and Europe to improve my cultural knowledge. I came back to Brazil where I had the opportunity to test and improve all my kitchen skills in Mistico restaurant. After that started working as a Sous-chef in DPNY Beach Hotel in São Paulo state. Then I moved to Dubai as Head Chef in Treat Gourmet catering company.

For me, cooking is...

Passion, creativity, organization, making the people happy

I learned to cook at...

I have studied Gastronomy IESB in Brazil, post graduation commercial cook: Victoria Institute of Technology, /Melbourne-Australia.

A cooking secret...

Treat food with love and respect, be creative and organized

My menus

Chef Gabriel Alcanfor- Italian

STARTER

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Black Arancini stuffed with shitake and cheese

Cryspy broccoli with pecorino

FIRST COURSE

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Smoked eggplant with garlic tahini pure, orange dressing, orange segments, basil and crispy spring onion

Tomato Bruschetta

MAIN COURSE

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Spaguetti carbonara with crispy bacon, shives and parmesan chips

Saffron and mushroom risotto with Beef tenderloin steak, demi glace sauce, crispy leeks, saffron tuile

Salmon in saffron sauce and black rice risotto

Caprese salad with burrata cheese

Pasta nero di seppia on seafood sauce with Grilled Prawns, Crispy calamari and smoked confit clams

Pizza selections ( vegetable, margarita, pepperoni)

DESSERT

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Molecular tiramisu (modern remake)

Hazelnut and chocolate panacota with crispy coffe cake and crushed hazelnut

Guava compote with cheese mousse and parmesan chips (modern cheesecake)

Pain Perdu (French Toast)

Chef Gabriel Alcanfor- Mediterranean

STARTER

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Salmon tartare with black cassava chips and smoked mayo

Steak tartare with crispy nori , wasabi mayo and cassava chips

FIRST COURSE

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Beef Bao sandwich (asian bun cooked in vape with slow cooked short ribs and purple slaw)

Tenderloin Carpaccio with cornichons, sous vide onion, grated cured tuna, sliced shallots, tabasco oil, potato chips, dijon mayonnaise and spring onion

Ceviche White fish marinated in leche de tigre, garnished with coriander, smoked clams, tuile nero di seppia, crispy corn and crostini on the side

Smoked eggplant with garlic tahini pure, orange dressing, orange segments, basil and crispy spring onion

Caprese salad

Grilled Pumpkin on caper and rising sauce with steam kale, pumpkin seeds, bocconcini cheese

MAIN COURSE

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Grilled tenderloin with Demi Glace sauce, smoked potato pure, grilled broccoli, shitake mushroom, Charcoal Tullie and almond crumbs

Crusted lamb chop Herb crusted lamb chop with pumpkin textures and Demi Glace sauce

Poached sea bass with smoked purple potato pure, kale foam, sweet potato chips and fish skin chips

Pasta nero di seppia on seafood sauce with Grilled Prawns, Crispy calamari and smoked confit clams

DESSERT

Choose 1 dish

Molecular tiramisu (modern remake)

Hazelnut and chocolate panacota with crispy coffe cake and crushed hazelnut

Guava compote with cheese mousse and parmesan chips (modern cheesecake)

Pain Perdu (French Toast)

Chef Gabriel Alcanfor- Mexican

STARTER

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Hand made tortilla set with pico de gallo, guacamole, sour crem, mexican beans and minced beef

Elotes

FIRST COURSE

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Ceviche White fish marinated in leche de tigre, garnished with coriander, smoked clams, tuile nero di seppia, crispy corn and crostini on the side

Nachos with carnitas, cheese avocado, pico de gallo and sour cream

Chicken Taquitos

MAIN COURSE

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Chicken Fajita Rice Bowls with vegetables

Black Bean, Corn, and Spinach Enchiladas

Tacos (prawn, chicken, steak, shortribs)

Quesadilla with slow cooked short ribs

DESSERT

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Churros

Deep fried tequila/lemon sorbet

Chef Gabriel Alcanfor- Japanese

STARTER

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Steak tartare with crispy nori , wasabi mayo and furikake

Salmon tartare with crispy nori , wasabi mayo and furikake

FIRST COURSE

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Salmon sashimi

Beef Bao sandwich (asian bun cooked in vape with slow cooked short ribs and purple slaw)

Lobster bao sandwich with pickle salad

Nigiri & Hossomaki selections (salmon, tuna, beef, vegetarian)

Gyoza(pork & beef & chicken& prawn)

MAIN COURSE

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Japanese barbeque( chicken, beef, vegetarian)

Teppanyaki (beef ,chicken)

DESSERT

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Reconstruction of coffee and chocolate cake with orange cream, chocolate ganache and almond biscuit

Tapioca with açai

Chocolate shell topped chocolate mousse and berries

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Chef Gabriel Alcanfor's reviews

5

•

10 services

We had an amazing experience with the chef Gabriel

Amazing food and Vibe Chef Gabriel brought to our home! Modern and chik Plating and tasteful food! Not last time we Will use him.

Chef Gabriel and his food is great, inspired, and Mind blowing-ly great. His hostess and himself were perfect. Our experience was definitely something to write about. You won’t be disappointed if you select Chef Gabriel. 5 stars all around.

Chef Gabriel prepared a fantastic meal, the food was excellent and the portions were very decent. He is kind, fun and engaging, we definitely would do the experience again !