Private Chef Gabriel San Francisco, CA, United States

Sous chef at boulevard restaurant with almost 10 years of experience.

New american cuisine, influenced by Mexican, Italian and French cuisine.

Chef who graduated from the Instituto Culinario de Mexico in 2013 with a Master's degree in Mexican cuisine, specialized in moles & salsas. After college, I started my own research about mexican cuisine influence in America, I traveled around Mexico and the US to understand better the way we eat. During this journey, i've worked in many places from prep-cook, to line cook; from server to bartender; and from sous chef to executive chef. Some of the most important places i've ever been are cantina encanto as a sous chef, in tulum, Mexico; pujol as a line cook, in Mexico city; Rosso as a bartender, in puebla, Mexico; Piegari as a kitchen manager, in Mexico city; Mc Donald Ranch as a private chef, in Santa Rosa, CA; Terra as an Executive Chef, in Kansas City, MO; and finally in boulevard restaurant where I started as a line cook, passing trough all the stations until I became a sous chef.

American, Asian, French, Italian, Mexican, Vegan