A Culinary Journey from Tbilisi to the Big Apple
In the heart of Manhattan, amid the ever-evolving buzz of global cuisine, Executive Chef Nino Chiokadze remains grounded in the deep, earthy flavors of her homeland. At Chama Mama, one of New York City’s most beloved Georgian restaurants, she’s hand-folding dumplings, simmering stews, and serving up more than food. She’s offering a piece of Georgia’s heart.
Born and raised in Tbilisi, Georgia’s vibrant capital, Nino began her professional life as a teacher. But the kitchen was always where her soul thrived.
“I started cooking with my grandmother when I was just a child,” she recalls. “Every holiday, every Sunday dinner, every little gathering, we always cooked. That’s where I found my purpose.”
Her culinary path took her from home kitchens to high honors, including cooking at the Georgian presidential palace for the staff of the foreign ministry. But it was her leap to New York City that truly defined her mission. She wanted to introduce the world to the soul of Georgian cuisine. “When I moved here, I knew I had to share the flavors and traditions of Georgia with others. It wasn’t just about food, it was about storytelling, community, and love.”
Now, as Executive Chef at Chama Mama, Nino’s food has become a love letter to her homeland, one delicious plate at a time.
“Khinkali is more than a meal. It’s a memory you can taste.”
— Executive Chef Nino Chiokadze
The Dish That Holds Her Heart: Khinkali
Ask Nino her favorite dish, and you’ll get a heartfelt answer. Khinkali, traditional Georgian dumplings filled with spiced meat and broth, is the dish closest to her heart.
“Making Khinkali reminds me of my childhood in the mountains,” she says. “My grandmother taught me how to make them by hand. Every fold has a rhythm, a story, a memory.”
Khinkali isn’t just food, it’s an experience. In Georgia, it’s eaten communally and always by hand.
“You gather around the table, bite into the dumpling, slurp the broth, and laugh with your family. It’s about presence and connection.”
At Chama Mama, diners are invited into that tradition, one perfectly pleated dumpling at a time.
A Cooking Style That Honors the Past
Nino’s cooking style is soulful, sincere, and rooted in legacy.
“Georgian cuisine is already so rich, it doesn’t need to be reinvented, just respected,” she says. “When someone tells me, ‘This reminds me of my grandmother’s cooking,’ I know I’ve done my job.”
Her recipes connect generations, honoring both memory and flavor. “There’s so much beauty in our cuisine. One lifetime isn’t enough to explore it all, but I’m doing my best.”
Why Georgian Cuisine Has become a Hit
To many Americans, Georgian food is still a hidden gem. But Nino sees growing curiosity and appreciation.
“Georgian cuisine is about warmth, generosity, and connection,” she says. “In today’s world, that’s what people are craving, something real, something from the heart.”
At Chama Mama, Nino doesn’t just serve food. She offers comfort, heritage, and the chance to taste a story that began in the Caucasus mountains and continues in a bustling NYC kitchen.
About the Chef
Nino Chiokadze is the Executive Chef at Chama Mama in New York City. A native of Tbilisi, Georgia, she blends her early years as a teacher, her time cooking for the staff at Georgia’s presidential palace, and her deep family traditions into food that tells a story. Her mission? To bring the soul of Georgia to every plate.
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Georgian Food in Your Kitchen: Give It a Try!
A ZestYears Recipe
Ingredients (Serves 4–5):
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
For the Filling:
- 1 lb ground beef and/or pork
- 1 small onion, grated
- ½ tsp ground coriander or caraway
- Salt and black pepper to taste
- ½ cup cold water or beef broth
- Optional: chopped parsley or cilantro
Instructions:
- Make the Dough
In a large bowl, mix flour and salt. Slowly stir in warm water until a dough forms. Knead for 8 to 10 minutes until smooth and elastic. Cover and let rest for 30 minutes. - Prepare the Filling
Combine meat, grated onion, spices, herbs, and liquid. Mix well until the mixture is juicy. This helps create the signature broth inside each dumpling. - Shape the Khinkali
Divide dough into golf ball–sized portions. Roll each into a thin circle about 4 to 5 inches in diameter. Place a heaping tablespoon of filling in the center. Carefully pleat the edges toward the center, twisting at the top to seal. - Cook
Bring a large pot of salted water to a boil. Gently add Khinkali and stir occasionally. Boil for 12 to 15 minutes, until they float and the dough is cooked through. - Serve
Serve hot with freshly ground black pepper. Eat with your hands, holding by the top knot. Take a bite from the side and slurp the broth before finishing the rest.
“Khinkali brings people together,” Nino says. “Every bite is a little piece of Georgia.”
