July 2021 Chef of the Month – Gabriel Lewis

Photo Credit: @image.diy

We’re so excited to welcome our July 2021 Chef of the Month, Chef Gabriel Lewis! Chef Gabe was born and raised in Oklahoma City and is now a private chef in the area, owning his business, Chef Gabe LLC. He attributes his love of cooking and desire to become a chef to his mother, Lisa Lewis. Chef Gabe is an award-winning chef and recently won the Okie Award Best Chef 2019 for the state of Oklahoma, he was also a top 7 contestant on MasterChef! He’s gone on to earn a position under Chef Aaron Sanchez and a culinary arts degree paid for by Gordon Ramsay. On his days off, this successful Chef enjoys eating ramen and finding ways to perfect his craft. Shop his look, stay tuned for his incredible recipes and read more about Chef Gabe’s story below!

1. Where were you born? 
I was born and raised in Oklahoma City, it’s home.

2. Where do you work and where are you based? 
I operate as a private chef under my own business Chef Gabe LLC based in Oklahoma City, but I travel as needed.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Most people are surprised to hear that my favorite tool is just a normal spoon. I use it every time I cook to baste, flip proteins, stir sauces, plate dishes, etc. In my opinion, it’s one of the most important tools in the kitchen.

4. What is your sharpest sense out of all the 5 senses?
My sense of taste is definitely my sharpest sense. It’s instrumental in helping me layer flavors in each dish I craft.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs would be to challenge yourself daily. Push yourself to transform an ingredient in as many ways as you can, try that foreign spice or vegetable, find the flaws in your dishes and cook them until you cannot find them anymore. Repetition and adversity breed amazing results.

6. What is one culinary tip every chef should know and perfect?
The art of the sear! I believe searing is the key to making or breaking a dish in most cases. A steak without a good sear is sub-par, but a steak with a perfect crust lives in the memory, haunts it until you get to sate that craving.

7. What does good food mean to you?
Good food to me is food that brings people together, unites you with memories you’ve been estranged from. Good food allows you to get lost in the plate. Good food should be able to birth happiness from experience or unite you with a moment you shared with someone that is no longer here but lives through those flavors. That’s what good food means to me.

8. What features are important to you when selecting your chef outfit? 
When I’m selecting a chef outfit, I am looking for something that sets me apart from my colleagues. I like to have an outfit that screams professionalism, yet doesn’t intimidate or speak louder than the dishes I produce. I want my outfit to speak of what food is to follow, clean, refined and personable.

9. Favorite ingredient to work with? 
My favorite ingredient hands down has to be salmon. It’s so versatile yet temperamental, affordable and stunning when cooked properly. Salmon was the first protein I ever perfected, it holds the crown for me.

10. Favorite City to dine out in? 
I would probably say Denver is my favorite city to dine in currently. There is a beautiful array of flavors and cultures mashed up and showcased in the mile-high city. You can find something for anyone, especially foodies.

11. Best Dish you have ever made? 
The best dish I ever made has to be this seared Atlantic salmon w/ wild mushroom truffle risotto garnished with micro kale, cranberry glazed portobello “leaves” and white truffle. The flavor and texture contrast were phenomenal as was the presentation. Now I’m craving it haha.

12. What you like to eat most often on your days off? 
On my days off, I’m generally eating a delicious bowl of Tori Paitan from my favorite restaurant in Oklahoma City, Goro Ramen. If that’s not an option, I’ll make a simple roast chicken at home and eat on that for a few days.

13. Person you would most like to cook for? 
I would love to have the opportunity to cook for Graham Elliot or Cat Cora. Both chefs have played a significant role in my journey as a chef and I would love to repay that by crafting the best meal I could for them!

14. What made you decide to become a chef?
My mother, Lisa Lewis. She was always a caretaker of the people she loved, always showing that love through food. Watching her cook and try new techniques, travel through food and cook for those she loved inspired me to dedicate my life to the craft. I try to make her proud through every dish I create.

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

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