Bourbon Steak — Los Angeles

Chef Gabriel was born and raised in Los Angeles and his deep roots on the cities rich culinary culture. Gabriel graduated from the Art Institute of Los Angeles with an Associate’s Degree in Culinary Arts. Out of culinary school, Gabriel started his culinary journey working for the Bazaarr at the SLS hotel. There he developed as a cook under the guidance of the teams from Chef Jose Andres’s Think Food Group. After spending three years at the Bazaar, Gabriel traveled to Spain and spent a year in the country to further his culinary experience and repertoire. While in Spain he worked for Chef Quim Márquez at Suquet De L’almarall, Pepe Tomate, and El Quim De La Boqueria.

After a year abroad, Gabriel came back to the United States and had the opportunity to work for Chef Neil Fraser at Redbird in Downtown, LA where he further develop his craft and sharpen is skill sets a chef. After Red Bird, Gabriel spent some time at Katsuya Group further developing his progression as culinary professional.

Prior to joining the MINA group, Gabriel worked with HWood Group in Los Angeles, holding various titles and roles in multiple properties, including Nice guy, Harriet’s rooftop and Mason in Santa Monica. While with the HWood Group, he was an instrumental leader in new restaurant start ups and leading a restaurant that catered to Hollywood elites and celebrities.

Most recently, Chef Gabriel assumed the Executive Sous Chef role of Bourbon Steak Los Angeles where he contributed to the current successes of the restaurant during and post pandemic climate.