Gabe Erales

Chef
Gabe Erales

Austin

About Gabe Erales

Hailing from the beautiful border town of El Paso, TX. Gabe was raised influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father within a family that moved to the US from the state of Quintana Roo, Mexico. He began working in kitchens at the age of 16 before moving to Austin to attend college where he graduated from The University of Texas with a degree in Mechanical Engineering . During this time in Austin Gabe realized his true passion remained in the kitchen. He later concurrently completed culinary school at Le Cordon Bleu Austin and won the prestigious state-wide Stephen Pyles Culinary School Cooking Competition. As the soul of his cooking lies in Mexican cuisine he spent time working for the late Miguel Ravago at The Fonda San Miguel and Rene Ortiz at La Condesa. Gabe’s most influential kitchen experiences came from working with Jesse Griffiths of Dai Due where he felt he learned the true meaning of maximizing local resources as well as head to tail for both animals and vegetables. In addition, Gabe also draws inspiration and motivation from his time in the kitchen at Noma Restaurant in Copenhagen and Mexico where he was working as a Test Kitchen Chef to help develop the menu in Tulum for their Mexico residency. Gabe recently opened Dai Due Taqueria in Austin, Texas as the Executive Chef where his food focuses on an intricate menu based around Mexican Heirloom corn that is cooked and ground daily. The menu is also heavily concentrated on Texas wild game such as wild boar, venison, gulf coast seafood and hyperlocal seasonal vegetables. He was recently crowned the “Prince of Pork” after winning the Cochon555 Culinary Competition in Austin. He was also invited to participate in the 2018 Starchefs International Congress Vitamix Challenge where he placed 2nd amongst 4 other chefs selected from across the nation. He is currently in the process of planning and R&D for his next project.

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