Amid the hundreds of restaurants that proliferate Dubai’s dining culture, The story of David Jezreel Lizardo Pamplona may be one of the most inspiring. Before flying high in Dubai’s restaurants, Pamplona was a fast-food crew member. Despite the barriers of language, cultural differences, and the cut-throat atmosphere inherent to Dubai’s high end dining, he has managed to create a niche for himself that could easily match that of some of the most experienced food critics out there.
From humble beginnings to Salon Culinaire Dubai Gold
Pamplona’s culinary career began with modest roots. He first joined the fast-food chain as a crew member in Tanauan City, Batangas in 2009, but had to work at the same time as he is studying Hospitality Management in Lyceum of the Philippines – Laguna. In 2011, he began his internship at a hotel in Intramuros, Manila which is a historic town that he said was critical in his training. In 2012 he arrived in Dubai wherein he was working as Commis III which is a tenure of kitchen helper. His extra hard work, interest as well as passion brought him to join jumeirah group which afforded him specialization and numerous chance to train in the same.
Salon Culinaire Dubai ranks as one of the most popular chef competitions in the Middle East. His first gold was won in this competition in 2017 and he achieved back to back golds in subsequent years. These victories were followed by being named the Best Pan Asian Specialty Chef by Pro Chef Middle East in 2019, a widely respected recognition that further raised his profile in the culinary world.
Chef Pamplona’s philosophy and work ethic
For Pamplona, the pressure to excel goes beyond competition. He explains that working among some of the world’s best chefs in Dubai — a true melting pot of culinary traditions with chefs from Europe, Latin America, and Asia — means continuously aiming for the highest standards. Pamplona attributes his motivation to the diversity and high caliber of talent around him. “We set and implement the standards,” he explains, acknowledging that Dubai’s competitive culinary landscape demands constant innovation and excellence.
The chef’s Filipino heritage is a core part of his identity, and he encourages other Filipinos in the industry to take pride in their skills. Pamplona often reassures young chefs, saying, “We are Filipinos. We can’t always shy away. We are really good,” as a reminder that Filipino talent has a place on the world stage. His confidence and discipline are also evident in his competition preparations, where he spends two to three months perfecting his culinary creations to ensure they are worthy of gold.
Pamplona’s achievements go beyond awards; his dedication to his craft inspires those around him. Everyday he even brings out the point of how he has to race against himself as he takes challenges every day. Pamplona, a member of the c, has each day as a new blank cheque signed to be better than the previous day an attitude that has helped him a lot.
Bringing Filipino flavors to Dubai’s diverse dining scene
One of Pamplona’s most exciting ventures is his own restaurant, Naimas Café and Bistro, which he co-founded with fellow Filipino partners. Located in Dubai’s Healthcare City, the restaurant aims to introduce authentic Filipino and Pan Asian flavors to a diverse audience. The name “Naimas” means “delicious” in Ilokano, a Filipino dialect, reflecting the essence of the dining experience that Pamplona and his partners seek to provide.
Naimas Café and Bistro is more than just a restaurant; it represents Pamplona’s desire to elevate Filipino cuisine in Dubai’s culinary scene. His goal is to see Naimas included on the Michelin list, a distinction that would bring Filipino flavors to an even larger audience and underscore the potential of Filipino chefs on an international scale. Being based in Healthcare City and close to many hotels, the restaurant receives both tourists and locals through its doors, allowing Pamplona to introduce Filipino flavors and Filipino friendly service to a diverse customer base.
For a city that prides itself in embracing a diverse intelligentsia prepared culinary backgrounds Pamplona stands out for his commitment with his Mexican heritage. There is no better testament to this than the author’s restaurant which brings Filipino food to Dubai’s diverse population. In Naimas, he not only educates the people of his origins but also breaks the stereotype that Filipino dishes are mere comfort foods and still have it as a cuisine of the world that deserves recognition.
Looking forward: Pamplona’s legacy and impact
His successful career fully explains that the concept of the culinary world of Dubai is not limited to hardworking and talent but it also allows those who are willing to change and create their ways and who are fully committed to the best results. Pamplona’s story of his journey in making his restaurant grow and at the same time promote Filipino cuisine to the world will be an inspiration to the upcoming chefs.
Pamplona’s work demonstrates how Filipino chefs are increasingly making their imprints on dining experience in Dubai that embraces the myriad culture and cultural practices. His move provided direction for change that would someday result in a universal appreciation of Filipino food and greatness for Filipino chefs and restaurateurs. However, through his work, Pamplona is not only building his reputation as a professional chef but more importantly he is promoting Filipino cuisine to the international level and showing that Filipino chefs are capable of competing with the best in the world.
Image Source, Credit & Rights: David Jezreel Pamplona
