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Foggy Mountain Pasta is the result of a life-long passion with food. The largest room in Gabriel's family home is the kitchen. So it is not surprising that some of his earliest memories are of good, fresh, and simple food. Although Gabriel started cooking professionally while in college, his true professional journey began when luck and providence came together, giving him the opportunity to work at Il Cibreo in Florence, Italy. This intense immersion in Tuscan and Italian food, wine, and culture was the foundation for Gabriel's work to this day. Wanting to gain more experience and live in the heart of modern professional cooking, Gabriel traveled to Paris and studied savory and pastry cooking at Le Cordon Bleu, Paris, earning the prestigious Le Grand Diplome. He returned to Northern Italy to study at the Italian Culinary Institute for Foreigners and worked in multiple Michelin-starred restaurants. Back in the States, Gabriel went to the San Francisco Bay Area in order to work in the then-emerging "farm-to-table" scene, pursuing opportunities to work at Kermit Lynch Wine Merchants, Oliveto, Auberge du Soleil, and with other well-known chefs, farmers, and winemakers. Foggy Mountain Pasta is an expression of our greatest hope for food: to bring happiness to a home by the sharing of food that is comforting to the mind, soul, and heart while also fostering a local community that is economically, socially, and environmentally sustainable.
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Foggy Mountain Pasta is the result of a life-long passion with food. The largest room in Gabriel's family home is the kitchen. So it is not surprising that some of his earliest memories are of good, fresh, and simple food. Although Gabriel started cooking professionally while in college, his true professional journey began when luck and providence came together, giving him the opportunity to work at Il Cibreo in Florence, Italy. This intense immersion in Tuscan and Italian food, wine, and culture was the foundation for Gabriel's work to this day. Wanting to gain more experience and live in the heart of modern professional cooking, Gabriel traveled to Paris and studied savory and pastry cooking at Le Cordon Bleu, Paris, earning the prestigious Le Grand Diplome. He returned to Northern Italy to study at the Italian Culinary Institute for Foreigners and worked in multiple Michelin-starred restaurants. Back in the States, Gabriel went to the San Francisco Bay Area in order to work in the then-emerging "farm-to-table" scene, pursuing opportunities to work at Kermit Lynch Wine Merchants, Oliveto, Auberge du Soleil, and with other well-known chefs, farmers, and winemakers. Foggy Mountain Pasta is an expression of our greatest hope for food: to bring happiness to a home by the sharing of food that is comforting to the mind, soul, and heart while also fostering a local community that is economically, socially, and environmentally sustainable.
