Gabe's Bio

Tuscan-born Gabriele Bertaccini, or Chef Gabe, has appeared as a competitor, judge, mentor and co-host on a slew of Food Network shows, including Ciao House, 24 in 24: Last Chef Standing and Beat Bobby Flay.

Gabe grew up in Florence, Italy, and learned to cook at a very early age. He began working in professional kitchens when he was only 13 years old, which is also when he started culinary school at the Buontalenti Institute of Culinary Arts where he specialized in Italian cuisine and Tuscan cooking. After graduating, he went on to work at several prestigious restaurants across Italy before eventually moving to Paris, France, to further his culinary knowledge. Soon after, he made the leap across the pond to bring his talents to the United States.

Gabe first moved to Phoenix, Arizona, where he started his successful supper club, Culinary Mischief, with his company iL Tocco Food. The success of the supper club led Gabe to bring this event to London, Los Angeles, New York and Italy.

After attracting attention and success all over the world, Gabe caught the eye of television producers and the rest, as they say, is history. He now calls Venice Beach, California, home along with his three Australian Shepherds. When he’s not busy filming for Food Network or running his catering companies, Gabe can be found surfing, hiking and, of course, cooking.

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Gabe's Recipes

Summer Peperonata

Panzanella

Chocolate Salami

Risotto ai Funghi

Arancini ai Funghi e Taleggio

Pici All’Aglione

Chicken Parm with Blistered Cherry Tomatoes and Basil

Chicken al Mattone

Lamb Chops Scottadito

Herbed Cast-Iron Potatoes

Fried Stuffed Zucchini Blossoms

Gnocchi di Ricotta alla Sorrentina

Crespelle alla Fiorentina

Cacio e Pepe Beans

Cacciucco (Tuscan Seafood Stew)

Blood Orange Granita

Raviolo al Uovo

Kale Caesar

Spaghetti Carbonara

Tiramisu-Inspired Affogato

Lasagna Bianca

Fett’unta

Pantelleria Potato Salad

Roasted Branzino with Salmoriglio

Roasted Rack of Lamb, Sunchoke Puree, Onion Agrodolce and Micro Herb Salad

Vanilla and Cardamom Panna Cotta with Amaretto Cherries and Pistachio Brittle

Butternut Squash Tortelli with Brown Butter, Wild Mushrooms and Crispy Sage

Pan Seared Branzino with Summer Caponata, Micro Herb Salad and Grilled Lemon

Churros with Pistachios, White Chocolate Amaretto Ganache and Salted Caramel

Paella with Chicken, Chorizo, Merguez Sausage and Clams with Roasted Garlic, Saffron and Lemon Aïoli

Pork Milanese with Arugula, Fennel and Black Sesame Seed Salad

Gorgonzola Mezzelune with “Salsa di Noci” (Walnut Pesto Sauce)

Seared Scallops with Carrot Coulis and Carrot Top Gremolata

Filetto al Pepe with Herbed Mashed Potatoes and Garlic-Parmesan Spinach

Spaghetti alla Nerano

Pollo Fritto

Pan-Seared Chicken with Salmoriglio Pan Sauce, Cabbage Steaks and Herbed Farro

Tiramisù Classico

Impepata di Cozze con Nduja

Fresh Orecchiette with Sausage and Broccoli Rabe

Focaccia Barese

Fritto Misto

Pesce all’Acqua Pazza

Pizza Diavola

Carbonara Supplì

Stuffed Pork Loin with Potatoes

Ricotta and Spinach Fiorentina Gnocchi

Homemade Farfalle al Pomodoro

Garlic Confit Garlic Bread

Penne alla Vodka

Fresh Busiate with Meatballs in Sugo

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