Chef Joseph Gabriel started
professionally cooking at Charlie Palmer’s
Aureole when he was 16 with pastry Chef
Michael Gabriel & Pastry Chef Dan
Rundell as his first mentors. He would
dip chocolates on the weekends, and learned
the ropes of the industry.
Brian Hider
attended college in South Carolina, where
he received a business degree. When he
returned to his native New Jersey, he
took a job bartending at the Tewksbury
Inn to earn money. It was here that he
discovered his passion for wine. With
Executive Chef Patrick Robinson as a mentor,
Hider started to attend trade wine tastings.
