Gabriel Viti
Gabriel’s
Chicago IL
http://www.egabriels.com
Before opening Gabriel´s, Illinois-born Gabriel Viti trained at the Culinary Institute of America. Right out of school, he began working in celebrated kitchens — at Fernand Point´s La Pyramide, – with Joel Robuchon in Paris, Freddy Girardet in Switzerland, at Taillevant in Paris, at Michel Guerard in France, and at San Domenico in Italy.
Viti, whose family had been in the restaurant business for a hundred years before he was born, became was head chef at Chicago´s renowned Carlos´ Restaurant. On opening Gabriel´s, he created a restaurant with a bistro feel, laid back and comfortable — as long as you´re used to having your socks knocked off by the service and the food.
‚“I´ve known this was what I wanted since I was 5,‚” he says. No detail is too small for his attention, from the development of sauces to reservations to a tiny misplaced scrap of paper. Viti´s patrons are guests at his table, and he wants everything ‚“just right.‚”
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