Born and raised in Flushing, Queens, Gabriel Dilone graduated from Johnson & Wales University before hopping into professional kitchens. He’s cooked at the famed Le Cirque and the Michelin-starred Rouge Tomate, along with steakhouses and other fine-dining spots.
Although Chef Dilone’s background is in contemporary American and French cuisines, he’s traveled widely and often includes flavors and techniques from other cooking traditions—particularly those of Singapore and Thailand—in his dishes.
He loves cooking with the seasons because produce is at its flavorful best, and takes pride in creating dishes that are healthful and nutritionally dense.
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