...the baby burrito

Chef Gabe studied under some of the most talented Chef's in the country. Born and raised in New Mexico, Chef Gabe's childhood was filled with family, cooking and a strong work ethic, which ultimately steered him to pursue a career in the Culinary Arts. He graduated, with honors, in July 2002 from the Scottsdale Culinary Institute. To feed his new found passion for cooking, Chef Gabe worked for none other than Chef Bobby Flay at his Mesa Grill restaurants in Las Vegas,  Nevada, the Bahamas, and Manhattan, New York as Executive Sous Chef. After spending five years with Bobby Flay, Chef Gabe accepted an Executive Sous Chef position with Carmine's NYC, a New York based restaurant with locations in Times Square, the Upper West Side, and Washington, D.C.. Here, he managed numerous private events and off-site caterings to members of Capitol Hill and others within Washington's  political scene. In 2011, Chef Gabe moved back to Las Vegas, Nevada to become the Sous Chef for Chef José Andrés and spent the next year working in his Jaleo restaurant. In 2013, Chef Gabe packed up and moved to Phoenix where he was the Chef for the San Francisco Giants and Chicago Cubs Spring Training  Facility. The following year, Chef Gabe became the Culinary Lead for M Culinary Concepts, which focuses on catering events from intimate social  gatherings to large events such as the PGA Tour Waste Management Open and Barrett-Jackson Automobile auction. Upon leaving M Culinary Concepts, Chef Gabe worked as a Personal Chef and Caterer in various cities such as Las Vegas, Albuquerque, Las Cruces and Phoenix. After working for many esteemed Chefs and gaining a vault  of culinary knowledge, Chef Gabe purchased his own food truck and catering business and began serving cities across the valley. His bold New Mexican flavors quickly gained recognition and won multiple awards. Be sure to check out The food Truck and Chef Gabe Catering!