Chef Gabriel Glasier

I have been working in professional kitchens for over 20 years, ranging from upscale Mediterranean cuisine to highly rated and awarded fine dining restaurants ranging from San Francisco to Sonoma.

My career really started after I graduated from culinary school as a young cook. I quickly rose up the ranks to take on the role of Executive Chef at highly acclaimed restaurants, including Redbud Cafe, the Slocum House, Maranello, Cask & Barrel, and the Inn at Park Winters.

Through my years in the kitchen, I longed to travel abroad to experience the world's unique regional cuisines firsthand. For the last four years, I have traveled the globe with stops in over 30 countries to study the cuisines, ingredients, and cultures to expand my palette and repertoire.

I am now back on the West Coast, and I am ready to cook for your special event or your family with nourishing local produce and ingredients. My culinary expertise is rooted in classic French and Italian techniques, and I can also delight your taste buds with incredible flavors from destinations ranging from Thailand to Mexico.

My cooking is directly connected to the region that I trained in, with a heavy focus on the season's harvest and what is at its peak at the moment. I firmly believe that a chef is only as good as his ingredients, and I work tirelessly to source produce that will be the star of any dish.