Building a career in the culinary arts takes dedication, creativity, and an unrelenting pursuit of excellence—qualities that define the journey of David Jezreel Lizardo Pamplona, better known as Chef Dabo. As the Managing Director, Head Chef, and Co-Founder of Naimas Café & Bistro in Dubai, he has crafted a distinct place within the UAE’s vibrant culinary scene. With 12 years of international experience, Chef Dabo brings a rich fusion of bold, innovative dishes to the table, blending Pan-Asian flavors with Filipino influences and a steadfast commitment to quality.
Reflecting on his journey, Chef Dabo shares with The Global Filipino Magazine that his culinary career began in 2012 when he first moved to Dubai. “I spent six years honing my skills in fine dining Latin American cuisine at Jumeirah Group (Dubai Holding),” he explains, “and another six years mastering Pan-Asian cuisine.” His dedication paid off with notable achievements, including four Gold Medals at the esteemed Salon Culinaire Dubai. His talent also led to a nomination for Young Chef of the Year and a finalist position at the PRO Chef 2019 awards for Best Pan-Asian Specialty Chef. “These accolades reflect my dedication to both culinary excellence and innovation,” he adds, emphasizing his passion for constantly pushing the boundaries of his craft.
Chef Dabo’s decision to work abroad was fueled by a desire to immerse himself in Dubai’s elite culinary environment, which is renowned for its luxury hotels and multicultural dining experiences. His move was also inspired by personal reasons, as his wife was already working in Dubai. “Joining her in this dynamic city allowed me to pursue both my personal and professional goals,” he shares, underscoring the balance he sought between ambition and family.
Before embarking on his international journey, Chef Dabo’s first job was as a crew member at Jollibee in the Philippines, working in branches in Tanauan City and Sto. Tomas, Batangas. These early experiences in the Philippines taught him the basics of service and dedication, which later translated into his culinary philosophy abroad.
In his current role at Naimas Café & Bistro, Chef Dabo finds deep satisfaction in the creative challenges and constant evolution of the culinary field. “What I love most about my current work is the constant opportunity to discover new things and challenge myself,” he says. His dedication is evident in signature dishes like the Laksa, Teriyaki Tamago Burger, and Brazo de Mercedes. “These dishes are not only a reflection of my passion for the craft but also a way to bring something uniquely flavorful and comforting to the table,” he notes, adding that introducing vibrant flavors to fellow Filipinos is a particularly rewarding part of his job.
Working overseas has offered Chef Dabo a chance to compete on an international level, experiment with unique spices, and explore diverse flavors. However, his path was not without obstacles. “The journey to where I am today has been filled with challenges, both personal and professional,” he shares. Adapting to the demands of a competitive culinary scene involved long hours, moments of doubt, and the ongoing pressure to prove himself. “My wife was a huge source of strength during these trying times,” he acknowledges, crediting her support and the influence of mentors who guided him along the way.
Looking to the future, Chef Dabo envisions Naimas Café & Bistro as an international brand that celebrates Filipino culinary artistry on a global stage. “With a focus on bold, innovative dishes inspired by the diverse culinary heritage of the Philippines, Naimas will offer a dining experience that’s both familiar and exciting,” he explains. His goal is to elevate Filipino flavors and make them recognized and celebrated worldwide.
For fellow Filipinos striving abroad, Chef Dabo offers heartfelt advice: “Stay strong, no matter how tough the journey gets. Every hardship is an opportunity for growth and learning. Don’t let emotions overwhelm you in the workplace—be strong, stay consistent, and keep your focus.” He emphasizes the importance of surrounding oneself with positive influences and maintaining resilience in the face of challenges.
Reflecting on his journey, Chef Dabo expresses gratitude for the experiences and people who have shaped him. “For me, cooking is not just a job; it’s a way to connect with people, to share a piece of my culture, and to bring people together around a meal,” he shares.
