Signature dish:
Sushi is a favoriteGraduate of Le Cordon Bleu Pasadena in 2005. I have over 3 years of restaurant experience early in my career, from line cook to sous chef. In my role as Executive Chef at The Canyon treatment center in Malibu, for 12 years, I was essentially working as private chef for up to 16 discerning clients, while managing every aspect of the kitchen department, including menu selection and my personal gourmet cooking, the hiring and management of other chefs, budgeting, planning holiday parties (150+ guests), ordering, collaborating with other facility departments, etc. My highly-varied, multi-cultural menus reflected the best cuisine across the globe always with a healthy theme as this location offered an organic kitchen with flavor and health at the focus.
In my early thirties, I am energetic and fit. My food preparation and execution is flawless; I work clean, have incredible knife skills, and plate for eye-appeal. My calm personality, organizational skills, and ability to delegate responsibilities have earned me the respect of clients and coworkers alike. After the devastating Malibu fires in 2018, I was approached by the Beach House Treatment Center and completely revamped their entire food program, serving as Executive Chef at this high end facility through December 2020. Pertinent to my Private Chef experience, I also worked for 12 years regularly as a private chef for Lawrence Bowman, of Venice Beach. In addition, I have worked alone as well as in collaboration with other chefs in the Los Angeles area for the last 15+ years, for such varied events as weddings, pre-wedding parties, extravagant art galleries, galas, benefits, and more. I am excited to take on any private chef work that is a good fit.
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Gabriel was so great to work with. He really listened and created a menu that pleased everyone. The food was excellent—all four courses. And as a bonus he left the kitchen spotless.