Photos by Dimitri Mais
How did your career as a restaurant owner begin?
My journey as a restaurant owner is deeply rooted in my love for Georgian culture and cuisine. From a young age, I was captivated by the rich history, vibrant flavors, and heartfelt hospitality of my home country, Georgia. When I came to the United States at the age of 15, I carried with me not only these cherished traditions but also the dream of sharing them with others. Living in a city as dynamic and diverse as New York fueled my vision. I wanted to create a space where people could experience the warmth of Georgian culture through its food, wine, and unique culinary traditions. This passion culminated in the opening of the first Chama Mama location in Chelsea in 2019.
Tell us about the menu at your NYC-based Georgian restaurant, Chama Mama!
Our menu is a love letter to Georgia—its regions, traditions, and bold flavors. At Chama Mama, we honor time-tested Georgian recipes while incorporating a refined, modern touch to cater to the diverse palates of New Yorkers. The centerpiece of our menu is Khachapuri, a range of regionally inspired cheese-filled breads that are both iconic and irresistible. Beyond this, we offer Georgian soup dumplings (Khinkali), kebabs, tender meat assortments, and a variety of seasonal vegetable and salad preparations that highlight the flavors and culinary traditions of Georgia. Our edge lies in bringing Ekala straight from Georgia. This unique ingredient, a blend of a Georgian wild plant, walnut paste, onion, and coriander, creates a flavor experience that’s as bold as it is unforgettable. It’s our way of sharing the pure, unfiltered essence of Georgian flavors with every guest. Complementing the food is our selection of natural Georgian wines, a proud tradition of winemaking that dates back over 8,000 years. Each glass embodies Georgia’s rich terroir and pairs perfectly with our dishes. We strive to deliver an unforgettable experience—a journey through the flavors and stories of Georgia.
What’s your favorite part about the New York culinary community?
One of the most inspiring aspects of New York’s culinary community is its inclusiveness and enthusiasm for exploring new cuisines. From day one, we at Chama Mama have been warmly received by local diners, food critics, and fellow restaurateurs, which speaks volumes about the city’s open-minded and adventurous spirit. Building relationships within the hospitality community has been one of the most rewarding parts of this journey. I’ve been lucky to connect with incredible individuals like Meriko Gubeladze, who has been a true pioneer of Georgian hospitality. Meriko redefined Georgian cuisine by introducing a modern take through her innovative restaurant concepts, earning rave reviews and setting a new standard for our culinary tradition.
I’ve also been deeply inspired by Chef Tekuna Gachechiladze, another trailblazer in the modernization of Georgian cuisine. Her visionary work has not only revolutionized the way people experience our dishes but also earned her a nomination as a Top Chef on The Best Chef Awards platform, which is an incredible achievement. When we all lived in New York City, I developed a special relationship with both Meriko and Tekuna. We spent countless hours brainstorming, learning from one another, and inspiring each other in ways that shaped my own approach to Georgian cuisine. Their creativity and passion continue to influence me today.
I’ve also had the privilege of connecting with Jemiko Solo, a talented Georgian chef and the founder of Senza Gluten, a 100% gluten-free restaurant. Jemiko’s attention to detail and commitment to inclusivity are nothing short of remarkable. He’s making a real difference in the hospitality space by offering creative gluten-free options that don’t sacrifice flavor or quality. From his fresh pastries and breads to his thoughtful menus, Jemiko continues to push boundaries and redefine what’s possible in this space.
Tell us what it’s like working alongside your head chef, Chef Nino Chiokadze. Do you ever collaborate on dishes?
Working with Chef Nino Chiokadze has been an extraordinary partnership. From the very beginning of Chama Mama, Chef Nino and I have collaborated closely, shaping the menu with a shared vision inspired by Georgian family traditions. What started as a professional relationship quickly evolved into a creative synergy rooted in our mutual love for the recipes passed down from our grandmothers.
Chef Nino joined Chama Mama during its early days, and her dedication and collaboration have been a cornerstone of our success. Together, we’ve developed seasonal specialties such as different khachapuri offerings that reflect the flavors of each season. Chef Nino and I have also collaborated on the Ghognasho Adjika, which was recently recognized by New York Magazine’s Grub Street platform as one of the best sauces in NYC. Our collaboration doesn’t stop there—we often incorporate Saperavi wine into our dishes, infusing them with the bold, rich essence of Georgia’s most iconic grape.
Our collaboration extends beyond the kitchen—we share a commitment to celebrating Georgian culinary traditions while introducing innovative ideas that keep our menu exciting and relevant.
Do you have a favorite menu item at Chama Mama?
It’s hard to choose a single favorite because each dish at Chama Mama holds a special place in my heart, but there are a few that truly capture the spirit of Georgian cuisine. For me, no Georgian table is complete without Adjaruli khachapuri, Khinkali, Taste of Georgia, and Megruli Kharcho. These dishes embody the heart of Georgia and serve as the cornerstone of our menu. That said, there are also a few underrated gems I love to recommend. Our Chama Mama Salad with Jonjoli is a refreshing introduction to Georgia’s unique ingredients, and our Crispy Smashed Potatoes with house tkemali are a perfect blend of texture and flavor. For something heartier, the Megruli Kharcho with Grits delivers a bold harmony of rich, savory spices and satisfying textures—a dish that flies under the radar but never fails to surprise and delight.
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