superlative: most likely sell out an 80 person dinner in less than 24 hours. 

creature comfort: the sound of my kids laughing 

best concert you've ever been to: radiohead acl taping 

favorite cereal: cinnamon toast crunch

austin go-to: elephant room

Gabe was raised heavily influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father before they moved to the El Paso, TX from the state of Quintana Roo, Mexico.

He began working in kitchens at the age of 16 before moving to Austin where he graduated from The University of Texas with a degree in Mechanical Engineering and Le Cordon Bleu with a certificate in Culinary Arts.

As the soul of his cooking lies in Mexican cuisine he spent time cooking locally working for the late Miguel Ravago at Fonda San Miguel and Rene Ortiz at La Condesa. He then led the kitchen at Geraldine’s (Hotel Van Zandt) focusing on menu development. Gabe’s most influential kitchen experiences have come from working for Jesse Griffiths of Dai Due and Rene Redzepi of Noma where he felt he learned the true meaning of maximizing local resources as well as head to tail for both animals and vegetables. Gabe most recently spent the spring of 2017 working in the Noma Mexico test kitchen for their Tulum residency. He is currently working with Jesse Griffiths to open Dai Due Taqueria this fall at the Fareground project in downtown Austin.