Enjoy life, eat in more often!

Chef Denise Gabrielle

Personal Chef, Private Catering, Culinary Consultant

Bold and Better Adventures in your next recipe.

My Mission

Through cuisine I express my genuine passion for cooking & more so my care and interest in people as a guest, a new-found friend, and as individuals.

I am driven to provide a high-quality dining experience and strive to be the employee I would want for my own family. To accomplish this, I integrate things I have learned in my own real time experience as a chef, coupled with input from clients, friends, family & foreign exchange students that I have housed, as well as from Industry experience.

More than anything, I want my clients to recognize my genuine passion for the culinary world and developing services and menus catered to delight their interest be it organizations, individuals, hosts, families, industry or intimate gatherings.

My Beginnings

I began my culinary career in the same manner as many of the great ones do. I was born into it! Both of my parents were great cooks and even greater entertainers. An early exposure to great food and the excitement of the celebrations around dining sparked a passion that continues to this day. As early as five years old, I would assist in setting up buffets and prepping ingredients for dinner service from the local soup kitchen to large family gatherings and business entertainment events of my parents. At ten years old, I started to enroll in every cooking class I could, diligently working on earning every scouting merit badge on the topic and creating specialty and decorative cakes as often as I could for customers. This was my first exposure to the grand public and a taste of earning a real wage for real work!

At the age of fourteen, I decided to jump into the world of professional food kitchens. Baskin Robins and Cheese N’ Stuff Deli was my boot camp for the fast paced, high stress, turn ’em and burn’ em lifestyle that would offer the adrenaline rush so many chefs seek. I spent my high school years working both of those jobs as well as one of the cooks at the school convent to pay for my tuition. At this point, I began as well to cook for private parties and spent school breaks doing externships at on-trend restaurants. After graduating high school,

I secured a Chef’s Apprenticeship at the world renowned 5 Diamond Westin Hotel / Arizona Biltmore Estate, under one of the then top chefs in The Country. I earned my degree in Hospitality Management and Human Nutrition. I finished among the top of my class both in Arizona and for The United States and went on to compete internationally,

My Journey to Now

I then moved with Westin Hotels to Houston Texas. There I continued working as a Sous Chef and moved into upper kitchen management. I enjoyed the fast pace of the Galleria location, working all levels of dining, taking any chance to pick up a new skill. From this point on, I continued honing my culinary skills with Westin Hotels, and then the Wigwam Resort. Working in every type of atmosphere from hotels to pizzerias, casual eateries to fine dining. I trained as a sous chef with several talented and respected mentors and establishments throughout the country.

Upon moving to Chicago, I Lived on the North shore of Chicago for 3 years, one of the Chef's at "The 95th" atop the John Hancock in downtown Chicago. I moved to its’ Suburbs for 24 years and started working in consulting with several restaurants, developing their menus, and getting their business on the right track. In addition to this, I started cooking privately for select clientele. Realizing there was a great opportunity to showcase my work in an intimate setting while providing a chance for the host to enjoy their own event. In 2001, I accepted the task of teaching at Triton College, upon the urging of my first Sous chef when I was an apprentice back in Arizona.

With over 40 years working in Food Service. I have worked throughout the United States at several 5-star resorts through Westin Hotels, as well The Wigwam Resort in Litchfield Park, Arizona. I have worked as a chef in fine dining, casual cuisine and international cuisines.

All the while in my career, I have enjoyed teaching cooks of all levels, competed both nationally and internationally, and now enjoy working independently with all who have an interest in Food Arts. I served as Coordinator of Live Healthy Forest Park, an Advisor for various Community Colleges, Personal Chef, and Private Caterer, Consultant coach with The Pampered Chef, food writer and now I am now a 3-year resident of Fort Worth as a Chef Instructor at The Culinary School of Fort Worth.

Consider a fun approach to learning how to cook in the comfort of your home. The classes are engaging with tons of tips and tricks that are suitable for all cooking levels.

Your guests and you will take part in an AWESOME hands-on cooking experience which ends at the tastiest part – EATING! To make the fairy tale complete, I’ll return your kitchen to the same condition I found it.

Please contact me for a custom menu and quote.

Hire a Chef Instructor

Hire a Private Caterer

Why go to an upscale restaurant when you can have better in the comforts of your own home, at your table, while not having to drive anywhere?

From Personal Dinners, Corporate Events, Retreats, Cocktail Receptions, Business Lunches, Weddings, and so much more! Large or small, bold & better adventures await you! My commitment is in tailoring a menu that is personal, innovative and fresh.

When your get-together or special event requires something extra, we work together to make the setup process super easy. I’ll send out a sample menu based around your selected cuisines & any dietary restrictions. Once your date is officially booked, we’ll custom create 2 menus for you to be able to choose & adjust as needed, so rest assured we will exceed your guest’s expectations.

It may quite possibly be the best dining experience you’ll ever have, all in the comforts of home!

Please contact me for a custom menu and quote.

Menu Creation

I am happy to send you sample menu suggestions, photos of past events, along with ideas on selections I can offer you.

I always prefer to create a menu with my clients to suit the cuisine and atmosphere they desire for coming together at the table with family and friends.