Chef Gabriella Jean Antoinette is an accomplished 5 Star Diamond Chef who has been a Professional Chef for 40 years. She began her Culinary Career as a Cook and Baker in The United States Navy in 1977. In 1991 she attended The New York Restaurant School where she graduated with a 3.8 GPA in Culinary and Pastry Arts.She also graduated from Seattle Vocational Institute with a 3.8 GPA in The Administrative Office Professional Program.

She honed her Culinary Skills learning each station in a kitchen-washing pots and pans-then promoted to working as a line cook and catered events such as Weddings Banquets and Brunches.

Chef Gabriella believes in using the freshest organic produce, organically grown herbs and the freshest ingredients.Her products never contain GMO's preservatives or artificial anything!. She believes the two best compliments she can receive are when people eat everything on the plate and ask for more!

Tamale Madness was just done on a whim, a fluke, and instantly became an overnight sucess.

The two rules of business:Do it Better and Do it Different. Chef Gabriella has both of those concepts well in hand!.

Mangia and Bon Appetite!!