The central It is one of the most recognized modern restaurants in the center of Guayaquil; With only 5 years since its opening, its diverse menu has captivated thousands of diners in the city. The idea of the restaurant comes from the hands of two sisters: María Fernanda Cepeda and the chef Gabriela Cepeda.
Gabriela, 34, grew up a couple of blocks from where she now has her restaurants (Calle Luzarraga y Pánama). There was born her love and her passion for cooking. “We are a family of good food, we are eaters, to me I was intrigued to know where the food comes from and how it is made”, highlights Cepeda, who is also a lover of photography and art.
One of the flavors that stand out the most from your childhood they are the smoked ham sandwiches that he ate in the mini market that was by his house. Curiously, in that same place started La CentralCurrently, the space is occupied by La Cevichévere, the seafood restaurant that is another of the Cepeda sisters’ ventures.
Her greatest references in the kitchen are her grandmothers and her father, with whom Gabriela has cooked since she was a child. Her passion for gastronomy led her to study at the School of Chefs when he was just 15 years oldClasses I attended after school.
After graduating, he went to Buenos Aires for 3 years to study gastronomy at the Gato Dumas College of Cooks. “No other option ever crossed my mind, this is for me, despite being a sacrificed profession”. In Argentina, she had the opportunity to do internships in different kitchens that led her to train as a professional.
“The labor market in Argentina is much more competitive, there is more training. Even the diners are different, here the gastronomic movement is gradually gaining strength”.
After his arrival in Ecuador, went through the kitchens of Patico Puig, whom he considers as one of his mentors. And maybe one of his most emblematic jobs is having been Head Chef at Carondelet for 4 years in the presidency of Rafael Correa, but it is a topic that he prefers not to comment on.
The central
“Gabriela just returned from working in the presidency and I returned from studying in Spain. We were both doing small things and wanted to do something bigger. We wanted to give value to the center”, comments María Fernanda Cepeda.
One of the intentions of La Central is to bring people back to the center. “Guayaquileños flee to the center, this is the last place they think of when they are having leisure time”, highlights the chef.
On 2017 They decided to bet on this street, there was nothing in the area, but there was an executive market. La Central began as a deli in which hot and cold showcase products were sold. In addition, it had a menu of the day, but It did not have a wide menu because they did not have the infrastructure and they barely had 4 employees. The restaurant was aimed at the executive who walks downtown in a hurry and wants something quick, but tasty. Speed continues to be one of the main characteristics of La Central.
Gradually the brand, characterized by being urban, fun and jovial, was gaining popularity among the people of Guayaquil. The curious thing is that the pandemic, despite having been a challenge, caused the restaurant to expand its clientele.
“It was terrible, but we survived. We made an important business turn, we started selling wholesale and retail our frozen products in family portions ready to eat at home”, explains chef Cepeda.
This business model gave him the idea to open a small market next to La Central where various restaurant products will soon be sold, including frozen ones.
“The central is comfort foodit is rich food with a lot of flavor, our whole concept has a lot of personality, a lot of soul, I always look for inspiration in various places, recipes, traditions, but it is not a typical restaurant, nor does it focus on something particular, you can find a little of everything”, emphasizes Cepeda.
In addition, the restaurant is recognized for the constant change in their menu. Gabriela reveals that before she had several new dishes every week, now for a matter of time that has been reduced, but they try to surprise their customers. Its most recognized dish is the yucca soufflé.
The brand’s reputation has generated that not only executives attend, but also various guests, from families to ladies who are going to enjoy breakfast. This allowed them to open a new restaurant, “La Cevichévere”, the La Central seafood restaurant, which opened its doors in November 2021.
María Fernanda defines her sister as a genius soldier. “It’s brilliant for the kitchen, and that’s how things work, our kitchen is very fast despite being food made at the moment. She is a teacher of life, we are very lucky because she is she is not selfish with her knowledgeshare them”. (I)
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
