Other Women's Jobs // A Day In The Life & Career Of Omaka Marie

 

NAME: Omaka Marie

INSTAGRAM HANDLE: omakamarie

JOB TITLE: Head Chef

MOVED TO THE UAE IN: 2017

Head Chef at Taparelle since June 2024, Omaka Marie brings a unique blend of precision, creativity, and international experience to the kitchen. Originally trained in law, she made the shift to culinary arts after completing her studies at César Ritz Colleges Switzerland and the renowned Institut Paul Bocuse (now Institut Lyfe) in Lyon.

Omaka’s culinary journey has taken her through some of the region’s most acclaimed kitchens, including Zuma and GAIA in Dubai. In 2020, she joined the pre-opening team at NIRI Restaurant & Bar in Abu Dhabi, where she helped shape the restaurant’s identity and standards. As sous chef from 2021 to 2024, she played a key role in NIRI earning recognition from both Michelin (selected in the 2024 Guide) and Gault&Millau (1 Toque), and was herself shortlisted for the title of Future Great of the Year at the 2024 Gault&Millau Awards.

Prior to her time at NIRI, Omaka held various positions across the UAE, including at One Hospitality and during the NIRI Yas pop-up, building a reputation for refined technique and bold, ingredient-led flavours. Now at Taparelle, she continues to champion seasonal menus and a modern, thoughtful approach to dining, drawing on her diverse background and deep commitment to culinary excellence.

Today Omaka shares a day in her life and career with us:

8AM:

Wake up and work out. I prefer a slower-paced morning these days, starting with yoga before my daily Bible reading and prayers.

10AM:

Getting ready to go to work. On the drive to work, I call my parents in Nigeria to check in on them and give them any life updates. Otherwise, I’ll listen to a podcast on the drive. I start at 11am, checking in on emails, the kitchen stations, and breakfast service at Taparelle.

12NOON:

Lunch service. As service begins, I’m on the pass expediting, reviewing the day’s menu updates and ensuring every dish meets the standard before it reaches the table.

2PM:

Still in the thick of lunch service, which usually starts to slow down around 2:30–3:00 p.m. I use this time to place orders and catch up on paperwork. On some days, I’ll meet with suppliers to see what new produce is in the market that might inspire a new dish, or simply to maintain existing relationships. I also take a moment to check in with the team on prep for dinner service.

On quieter days, I spend a bit of time on research and development. I’m always working on new ideas for dishes, whether for the catering menu or the à la carte, that need to be tested and refined.

5PM:

Dinner. I have dinner, then take a 30-minute walk outside. Some days, I bring my Kindle along and read as I walk - it’s my way of catching my breath and resetting before the rest of the workday.

6PM:

Getting ready for dinner service. I conduct a kitchen briefing, update the 86 list, check in with the team, and discuss guest feedback as well as what to expect from dinner service.

8PM:

Dinner service is in full swing, and I’m on the pass, checking each dish that leaves the kitchen to ensure the taste and presentation are up to standard. I also make sure the runners deliver the plates to the right tables. Later in the service, I’ll catch up with regulars or visit new tables to see how they’re enjoying the food and overall experience. Service usually wraps up around 10–10:30 p.m., when I finally head home.

10PM:

Wrapping up. I head home after a long day, catch up with my husband about his, and spend a little time on social media. Then I read a novel on my Kindle and usually fall asleep around midnight.