About Gabriele Kurz “Chef Gabi”

shadow_pp_gabi_10068Meet Gabriele Kurz – Director Nutrition Operations

Talise Nutrition is one of the core pillars of Talise Wellness, Jumeirah Group. Chef Gabi’s cooking and educational classes, nutritional advisory, as well as her diabetic and obesity consultation are popular with Dubai residents and hotel guests alike.
Chef Gabi has a long and impressive experience in healthy cuisine gained while working in Germany and the Middle East. She is the author of several celebrated vegetarian cookbooks, one of which was honored with the ‘World Cookbook Award’ in Paris in 2011. She is the Patron of the German Obesity Association. In November 2013 she was awarded ‘Culinary influencer of the Year’ by ProChef Middle East and in 2015 ‘Sustainability Champion of the Year’.
Chef Gabi received her Masters’ Hotelier from Steigenberger College of Hotel Management, in her home country of Germany, where she also took an apprenticeship at the Park Hilton Hotel in Munich. Following her apprenticeship, Chef Gabi managed a vegetarian fine dining restaurant and cookery school at the family hotel, situated in the mountains of Bavaria, Germany.
Chef Gabi joined Jumeirah in 2007, when she took on the role of Chef de Cuisine in Madinat Jumeirah and developed the concept for a fine-dining restaurant specializing in wellbeing. Her role has expanded over the years, and in 2011, Chef Gabi became responsible of ensuring that Madinat Jumeirah offers healthy dining alternatives to its guests.
In 2014, Chef Gabi was promoted to Executive Wellbeing Chef at Talise Wellness, Jumeirah Group.
In 2017, Chef Gabi took on the role of Director Nutrition Operations at MILEVA, Jumeirah Group’s new Wellness Company, of which Talise Wellness is one of their verticals.

What made you choose to become a chef?

“I did not actively choose it, the job chose me. My mother runs a small hotel, cooking school and restaurant, purely vegetarian and promoting a healthy lifestyle. I stepped into the family business after finishing my master degree in hotel business, but the kitchen attracted me. It was the connection between health, wellbeing and our daily intake of food which fascinated me and I found that healthy food was underrepresented in the restaurant world.”

What do you like most about being a chef?

“I love the creativity and the good smells in the kitchen, when good food is prepared. Besides that I enjoy writing cookbooks”