“In many ways, I’ve been training for this my whole life—from picking cherry tomatoes in my mom’s & dad’s garden to stepping up and leading the kitchen at Pastosa. Food has always been my language, so stepping into this role felt seamless. My philosophy is simple: honor what nature gives you and never waste an ingredient. I love creating something beautiful from whatever is in the fridge or growing outside, and I want to teach you how to do the same.”

- Gabriella