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This profile was last updated on 10/24/14  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Gabe Thompson

Wrong Gabe Thompson?

Chef

Local Address: New York, United States
 
Background

Employment History

124 Total References
Web References
L'Apicio | Team
lapicio.com, 14 Oct 2014 [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.
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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.
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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.
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There, Kaytlin mastered working the hot line at Gabe Thompson's dell'anima restaurant, the bustling West Village Italian hotspot.
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Cardona opened dell'anima, in October of 2007 with partners Joe Campanale and Gabe and Katherine Thompson.
dell'anima | team
www.dellanima.com, 22 Sept 2014 [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 Clarke Lewis 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 the newly opened 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.
...
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 and VH1 Big Morning Buzz.
...
Cardona opened dell'anima, in October of 2007 with partners Joe Campanale and Gabe and Katherine Thompson.
Joe Campanale |American Sommelier
www.americansommelier.com, 17 Sept 2012 [cached]
Joe Campanale pairs wine and other delicious beverages with Gabe Thompson's food as owner and beverage director of L'Artusi and dell'anima restaurants in the West Village of New York City. A former sommelier at the famed Babbo Ristorante, he also was the food and wine editor of Debonair Magazine and has lent his expertise to publications such as Beverage Media, Inked and Seriouseats.
Gabriel Thompson :: L'Artusi
www.lartusi.com, 12 Mar 2011 [cached]
Gabriel Thompson
Executive Chef/Co-Owner, L'Artusi
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 aAs 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. Thompson's food has been written about in publications like Food & Wine, Conde Nast Traveler, and the New York Times.
At L'Artusi, Thompson is enjoying his larger open kitchen, and with added features like a crudo bar and a fryer, he is able to put out dishes like Fluke Crudo with Ginger, Yuzu, and Apple and Fritto Misto. His love for rustic pastas is still on display here, which is evident from such dishes as Tajarin al Ragu and Potato Gnocchi with Ribeye, Shallots, and Romanesco. Thompson hopes that his new and expanded menu will help create the same loyal following at L'Artusi that he's developed at dell'anima.
Gabe ...
www.austinfoodandwinefestival.com, 22 June 2012 [cached]
Gabe Thompson
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Gabe Thompson
Executive Chef, dell'anima, L'Artusi, Anfora
Gabe Thompson is the executive chef of dell'anima, L'Artusi, and Anfora and Culinary Advisor for Epicurean Management. This Texas native began his career cooking in Austin. He cooked throughout the country, including the famed Little Nell in Aspen and Clarke Lewis in Portland, Oregon, prior to settling in New York City, where he worked at two of the country's most acclaimed restaurants, Le Bernardin and Del Posto, before opening dell'anima in 2007. He lives in New York City with his wife Katherine and their son Luke.
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Gabe Thompson
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