logo

Last Update

This profile was last updated on 5/5/2016 and contains contributions from the  Zoominfo Community.

is this you? Claim your profile.

Wrong Gabriel Thompson?

Gabriel Thompson

Executive Chef

L'Apicio

HQ Phone:  (212) 533-7400

GET ZOOMINFO GROW

+ Get 10 Free Contacts a Month

Please agree to the terms and conditions.

I agree to the  Terms of Service and  Privacy Policy. I understand that I will receive a subscription to ZoomInfo Grow at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

THANK YOU FOR DOWNLOADING!

computers
  • 1.Download
    ZoomInfo Grow
    v sign
  • 2.Run Installation
    Wizard
  • 3.Check your inbox to
    Sign in to ZoomInfo Grow

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

L'Apicio

13 East First Street

New York City, New York,10003

United States

Company Description

L'Apicio, an Italian-inspired restaurant from Executive Chef Gabe Thompson, Beverage Director Joe Campanale, and Managing Partner August Cardona (of dell'anima, L'Artusi, and Anfora), brings modern Italian food to the East Village....more

Background Information

Employment History

ARGUS GUIDE LLC


Executive Chef

Anfora


Chef and Owner

L'Artusi


Executive Chef

dell'anima and L'Artusi


Web References(153 Total References)


blog.foodnetwork.com

It went to Gabe Thompson of L'Apicio, who offered meatballs with spicy, porky Amatriciana sauce.


www.sobewineandfoodfest.com [cached]

Gabe Thompson
L'Apicio Gabe Thompson L'Apicio Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. As a child, he would spend hours in his grandfather's Texas garden, picking vegetables and preparing dinner for his family. His first kitchen job was as a 20-year-old line cook at Granite Cafe in Austin, Texas, where he was taken under the wing of Chef Chris Lanier, who taught him the fundamentals of being a cook, including proper technique, a deeper understanding of the ingredients he prepared, and presentation. Above all else, Lanier helped instill a chef's work ethic in Thompson, and it was while he was at Granite that he would decide to turn this job into his career. Two years later, Thompson enrolled in Le Chef Culinary School in Austin while still working at Granite. After graduation, he traveled through Europe to experience different cultures, and found that in Italy, unlike other countries that he had visited, he enjoyed every meal - whether it came from a cart on the street or a fine-dining establishment. He attributed this to the Italian's use of fresh and local ingredients and simplicity. A few months later, Thompson returned to work in restaurants across the country to learn more about the seasonal and local movement, from Clarklewis in Portland, Oregon to The Little Nell in Aspen, Colorado, eventually returning to Austin. In Austin, he was soon reunited with Chris Lanier and worked as a sous chef at the acclaimed Emilia's restaurant, where he rededicated himself to his craft and continued to challenge himself by try new techniques and working with new ingredients. Three years later Thompson moved to New York to accept the ultimate personal challenge - a position at Eric Ripert's NY Times 4-Star seafood temple, Le Bernardin, where he learned all he could about fine dining in New York City. From there he went to cook at Del Posto, where he explored Italian cuisine with same sort of devotion he showed throughout his years in kitchens around the world. When West Village darling dell'anima opened in October 2007, Thompson took the reigns as executive chef for the first time. Here, on a much more intimate scale, he took a lifetime of lessons in the kitchen - from selecting vegetables in his grandfather's garden to making bucatini with Mario - and re-imagined them at this contemporary neighborhood Italian restaurant and wine bar. He soon followed with L'Artusi in 2008, Anfora in 2010, L'Apicio in 2012 and Epicurean Events in 2013. Thompson's food has been featured in publications like Food & Wine, Conde Nast Traveler, New York Magazine, Bon Appetit, and the New York Times. Recently, Thompson was a Food and Wine People's Best New Chef nominee in 2011 and 2012 and has appeared on the Martha Stewart Show, Huffington Post Live and VH1 Big Morning Buzz. Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. As a child, he would spend hours in his grandfather's Texas garden, picking vegetables and preparing dinner for his family. His first kitchen job was as a 20-year-old line cook at Granite Cafe in Austin, Texas, where he was taken under the wing of Chef Chris Lanier, who taught him the fundamentals of being a cook, including proper technique, a deeper understanding of the ingredients he prepared, and presentation. Above all else, Lanier helped instill a chef's work ethic in Thompson, and it was while he was at Granite that he would decide to turn this job into his career. Two years later, Thompson enrolled in Le Chef Culinary School in Austin while still working at Granite. After graduation, he traveled through Europe to experience different cultures, and found that in Italy, unlike other countries that he had visited, he enjoyed every meal - whether it came from a cart on the street or a fine-dining establishment. He attributed this to the Italian's use of fresh and local ingredients and simplicity. A few months later, Thompson returned to work in restaurants across the country to learn more about the seasonal and local movement, from Clarklewis in Portland, Oregon to The Little Nell in Aspen, Colorado, eventually returning to Austin. In Austin, he was soon reunited with Chris Lanier and worked as a sous chef at the acclaimed Emilia's restaurant, where he rededicated himself to his craft and continued to challenge himself by try new techniques and working with new ingredients. Three years later Thompson moved to New York to accept the ultimate personal challenge - a position at Eric Ripert's NY Times 4-Star seafood temple, Le Bernardin, where he learned all he could about fine dining in New York City. From there he went to cook at Del Posto, where he explored Italian cuisine with same sort of devotion he showed throughout his years in kitchens around the world. When West Village darling dell'anima opened in October 2007, Thompson took the reigns as executive chef for the first time. Here, on a much more intimate scale, he took a lifetime of lessons in the kitchen - from selecting vegetables in his grandfather's garden to making bucatini with Mario - and re-imagined them at this contemporary neighborhood Italian restaurant and wine bar. He soon followed with L'Artusi in 2008, Anfora in 2010, L'Apicio in 2012 and Epicurean Events in 2013. Thompson's food has been featured in publications like Food & Wine, Conde Nast Traveler, New York Magazine, Bon Appetit, and the New York Times. Recently, Thompson was a Food and Wine People's Best New Chef nominee in 2011 and 2012 and has appeared on the Martha Stewart Show, Huffington Post Live and VH1 Big Morning Buzz.


lapicio.com [cached]

Gabe Thompson, Executive Chef
Chef Gabe Thompson, a Texas born native, is the responsible for the cravable Italian food found here, as well as at L'Artusi, dell'anima, and Anfora. Returning to the United States after several travels, he began his career cooking at the five diamond awarded Little Nell in Aspen Colorado and then at Clarklewis in Portland. Gabe ultimately returned to Austin, Texas, accepting a Sous Chef position with mentor Chris Lanier at Emilia's. Three years later, Mr. Thompson moved to NYC to accept the ultimate personal challenge, a position at Eric Ripert's NY Times 4-Star seafood temple, Le Bernardin, where he learned all he could about fine dining in New York City. From there he went to cook at Del Posto, exploring refined Italian cuisine with same sort of devotion he showed throughout his years in kitchens around the world. When West Village darling dell'anima opened in October 2007, Thompson took the reigns as executive chef for the first time. Here, on a much more intimate scale, he took a lifetime of lessons in the kitchen - from selecting vegetables in his grandfather's garden to making bucatini with Mario - and re-imagined them at this contemporary neighborhood Italian restaurant and wine bar. In December 2008, Thompson opened L'Artusi, which features a larger space and kitchen for him to offer a deeper and more expansive menu, and has helped create the same loyal following at L'Artusi that he developed at dell'anima. And at Anfora, a wine bar just two doors down from dell'anima, Thompson offers guests a diverse selection of small snacks to pair with business partner Joe Campanale's wine selections, furthering his accomplishments in the kitchen. Thompson was a Food and Wine People's Best New Chef nominee in 2011 and 2012 and has appeared on the Martha Stewart Show and VH1 Big Morning Buzz. There, Kaytlin mastered working the hot line at Gabe Thompson's dell'anima restaurant, the bustling West Village Italian hotspot. Cardona opened dell'anima, in October of 2007 with partners Joe Campanale and Gabe and Katherine Thompson.


danspapers.com

GrillHampton host Robert Irvine with the Judges' Award winner, L'Apicio's Gabe Thompson, for his Lamb Patties with Yogurt Sauce and Grilled Eggplant Capponata


danspapers.com

GrillHampton host Robert Irvine with the Judges' Award winner, L'Apicio's Gabe Thompson, for his Lamb Patties with Yogurt Sauce and Grilled Eggplant Capponata
GrillHampton host Robert Irvine with the Judges' Award winner, L'Apicio's Gabe Thompson, for his Lamb Patties with Yogurt Sauce and Grilled Eggplant Capponata, Photo: Daniel Gonzalez


Similar Profiles

city

Browse ZoomInfo's Business
Contact Directory by City

city

Browse ZoomInfo's
Business People Directory

city

Browse ZoomInfo's
Advanced Company Directory