Gabriella attended Eugene Land, The New School for Liberal Arts in New York, New York where she received a Bachelor of Arts in Theatre and Art Therapy and completed the Career Culinary Arts program at the Institute of Culinary Education in New York, New York. She has worked at Bar Boulud and Daniel in New York, Chef Flynn McGarry in New York and she also worked at CASACUBA Cuban Restaurant in Miami, Florida.
As a line cook, my main focus has always been on the food we are creating. During my time spent at Frasca Food and Wine, in Boulder, Colorado, I was shown that a great restaurant should focus on more than just what’s on the plate. Frasca showed me the true importance of not good but, excellent hospitality. Coming from a Michelin background, I thought I had a good understanding of hospitality at its highest level; But Frasca took a different approach to customer service. It wasn’t so much about the glits and glam or crazy party tricks that where pulled out during the middle of your meal. At Frasca, it was about the genuine care and respect for their customers. Little gestures that left a lasting impression, like stepping out of the hostess podium to welcome their guest back, while offering them a complimentary pour of white wine and congratulating them on their kids graduation, as a custom congratulations menu awaited them at their table. They were truly invested in their customers and always made them feel like family. They gave off that same warm and fuzzy feeling you get when entering your mom or grandmother's kitchen, except with better glassware and decor! Frasca taught me the real meaning of true hospitality. I hope one day to open a place that is as welcoming and exceptional.
During my time spent at Daniel in NYC, I was given a lot of advice from Chef Jean Francois, Chef Eddy Leroux and Chef Daniel Boulud. I worked with Daniel Boulud and Dinex Group for about three years. Chef Daniel Boulud once told me something that I still keep close to my heart. He told me that a true chef should never stop learning, even if they’ve been in the business for years. While some might think its old school mentally, Chef Daniel says that you aren't a true chef till you've been working in the kitchen for at least ten years. I rather like that idea, and it's changed the way I operate.
The experience I had at Blackberry Farm is something I’ll never forget. I got to get my hands dirty in so many different jobs on the farm. I mean, I spent an entire day making cheese! And yes, all my friends were pretty jealous of that adventure! It was such a cool experience being able to look into all the roles that everyone plays at Blackberry. One day I got to work with the butchers and the next, I learned how to make some pretty fine jam with the fellas over at the Preservation Kitchen. I spent some time in the kitchen and with the wine team, I even spent time with the housekeeping department and perfected my bed making skills… okay well not perfected, but tried at least. It was an unforgettable two weeks.
I’ve always worked back of the house, so serving and being on the floor was naturally something that I felt intimidated by. Luckily, I was always placed in great hands and was eased into every situation. As a cook, it was the portion of the program I learned the most from. Something that has stuck with me is Eleven Madison Park's philosophy. “Do everything with a purpose” from the way you hold each glass or fold each napkin, to the way you stand and walk through the dinning room. This idea leaves very little room for error. It’s something that I try to apply while working in the kitchen today.
Take the time to notice what makes each restaurant so different. What is each restaurant's approach to food and their customers? Where do they source produce from? How many covers do they do a night? What is the mood and tone of the dining room? Is it a place you’d return to often? Then truly think about what it is that makes each one special to you. It’ll help you decide what your next steps should be. For me, it helped me be confident in deciding what kind of restaurant I’d like to open in the future.
