About Gabriel Quiros
I was raised in Costa Rica where I got an engineering degree. Shortly before graduation I started getting an interest in cooking from watching late night Food Network shows, specifically Iron Chef Japanese. It was after a backpacking trip through Scandinavia that I decided to change course in my life and move to the US to pursue my interest in food and travel. I moved to Orlando, FL where I attended the Cordon Bleu program in culinary arts. It was surprising to me how much I enjoyed the classes and a year went by in a flash. I graduated with a 4.0 GPA and was the only person of my class to go do my externship outside of Florida. I was always very interested in high end fine dining, and I knew I wanted some European experience. I did my externship for 3 months at the Fat Duck in Bray, England. After that I spent a month at Pied a Terre in London and finally 1 month at Noma in Copenhagen. In 2007 I spent the entire 2007 season at elBulli in Spain as a stagiere for 7 months. At the end of 2007 I made my move to NYC were I have been working my way up through different establishments including Daniel Boulud's DBGB, Momofuku Ma Peche, Per Se and Montmartre. By the end of 2013 I was a little burned out by the high stress environment of fine dining kitchens and wanted a more stable schedule and opportunities to diversify. At the end of last year I started working as a lead line cook for an Executive Private Dining Room at a big financial firm where we cater to the Board members of the company and events for their clients. The schedules are Monday to Fridays in the daytime which allows me to pursue other activities in the evenings and weekends. I've always had an interest in being a private chef, so I think Feastly could be a great way to make the transition and share my cooking with others.