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the work of
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Gabrielle Chappel is a culinary producer and seasonal chef who is passionate about sourcing local foods to create memorable dishes and meaningful experiences. Below she shares her journey from her career in broadcast journalism and on-air hosting to culinary expert and digital producer.

2016

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GRADUATED PENN STATE
  • BA in Broadcast Journalism

  • BA in Spanish

  • Minor in International Studies

DIGITAL PRODUCER
  • Weiden + Kennedy

  • Anomaly

Featured Brands

Nike, Carhartt, Hershey’s,
Diageo, YouTube, Converse,
Hershey’s, Panera Bread 

2017

FREELANCE WORK
Creative Producer & On-Air Host

Fanatics, New York Times, Medley

FEB 2018

concept creation & full creative production

JULY 2019

Originally starring in the series "Basic Skills Challenge", Epicurious noted that Gabrielle's skills were pretty polished. She was asked to be featured on "4 Levels" as a "Level 2 Chef" - aka, a pretty good home cook. She developed and tested recipes for the show, trying to strike a balance between original and approachable. Now that she has a culinary degree and restaurant experience under her belt, it's only a matter of time before she becomes a Level 3!

EPICURIOUS

Watch the Series

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check out the full playlist featuring every

Epicurious episode with Gabrielle Chappel

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FEB - OCT 2021

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OLMSTED

AUG - SEPT

  • Stage and prep cook for 2018 Michelin Star restaurant in Brooklyn focusing on seasonal ingredients

  • Worked under pastry Chef Alex Grunert

INSTITUTE of CULINARY EDUCATION
Health Supportive Program
(formerly Natural Gourmet Institute) 
  • with a focus on plant-based cooking

  • learned culinary techniques derived predominantly from Japanese, Macrobiotic, Vegan, Gluten Free, and other styles of cooking.

  • Nutrition fundamentals were covered in the coursework

  • Extracurricular volunteer work was completed with Chef Barry Tonkins in experimental recipe development. 

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OCTOBER 2021

VEGAN DINNER

An example of Gabrielle's scope includes a collaborative vegan dinner with Chef Chrissy Tracey - Bon Appetit's first plant-based Test Kitchen chef.

 

Together they created a four course menu made with entirely original recipes for a 1920s themed murder mystery party. In addition to the dinner, Gabi curated the design and florals for the event.

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  • cultured almond ricotta with bruleed figs and rosemary grilled sourdough

  • smokey miso butternut squash soup with scotch bonnet oil

  • vegan cacio e pepe with foraged chicken of the woods mushrooms

  • hibiscus wine poached pears with coconut ice cream

THE MENU
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JANUARY 2022

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INTUITIVE NUTRITION WORKSHOP

Through the Intuitive Nutrition Workshop, you'll be educated on a sustainable way to feed yourself for the rest of your life, with the knowledge of how to adjust the way you eat based on health goals.

Gabrielle works with holistic nutrition coach, Kristen Richers, to deliver a 10 week virtual workshop teaching others how to cultivate sustainable practices in sourcing local foods and creating delicious, healthy, nutritious meals.

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Send an Inquiry

Need a recipe? Want to become confident in the kitchen? Need to wow with culinary art production? Let’s connect. 

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