Chef Gaby

GABY
 

Gaby grew up in the Auvergne region of France with his twin sisters. He was fed by his mother’s cooking who always bought products from the farmer’s market and meat from the butcher. At six years old, Gaby received his first cookbook for Christmas. This fostered his excitement for the culinary world and so his journey to becoming a chef began. He spent his weekends in the kitchen, cooking with his mom, making jams, preserves, savory dishes and cakes. On Sundays, he and his dad baked loaves of bread for the week – walnut bread, olive-parma ham bread, etc.

At 12, he helped in a bakery learning the skills to make croissants and puff pastries. At 16, he went to culinary school, and graduated with honors 3 years later, going on to pursue a master in culinary arts in the form of an apprenticeship. He worked at La Tour d’Argent, a 3 Michelin star restaurant in Paris, and afterwards worked in one of the Alain Ducasse restaurants (2 Michelin stars).
Gaby came to San Francisco five years ago to work as a sous chef at Bistro Clovis, where he became the executive chef a year later. He then transitioned to working in the kitchen of Supperclub, where he worked as the executive chef for two years.
Today he is a cooking class teacher, private chef, and catering chef for different occasions. As well as being an entertaining instructor, Chef Gaby’s teaching style focuses on technique which translates into incredibly sexy food both on the palate as well as on the the plate. He believes that cooking can be a magical experience when you combine knowledge and passion with amazing ingredients.