Learn how this chef from San Lorenzo came to cook for none other than Richard Gere.
Being Richard Gere’s cook in itself would be enough to write about this San Lorenzo. But the truth is that it is much more. Gabriela Tassile has lived in Barcelona since she was 23 years old, although she has been cooking since she was 18. Since then, she has not stopped climbing the ladder in the culinary world. Her specialty is catering, although she also teaches chef classes and is a gastronomic consultant for a major television show.
In her long experience, she was also a recipe designer for a season of Disney Channel’s “One, Two, Chef” and is the image of “Dulce de Leche Chimbote”, product is in France and it supplies all of Europe.
Another of her undertakings bears the stamp of her origins: she is the creator of the recipes for “Empanadas de Salta” for Benetti & Pecoraro, which are sold in Spain.
In the last visit of former President Mauricio Macri to Spain, Gabriela’s Catering was chosen to coordinate the business meeting attended by more than 400 people.
His prestige became such that he served his menus to artists such as Will Smith, Tom Cruise, Drew Barrymore, Hugh Jackman, Tom Hanks, Taylor Swift, Charlize Theron, Russell Crowe, Gerard Buttler, among others.
Its cuisine is traversed especially by Argentine customsAlthough she also specializes in Peruvian, Mexican and Asian artisan cuisine, her current wishes are to return to San Lorenzo to visit her family and provide a service for the city that saw her grow up.
Richard Gere’s girlfriend is Spanish. To eat like the best, when you spend days on Iberian soil, Gabriela settles in the actor’s personal kitchen, to prepare whatever you want.
How did this santafesina manage to forge such a curriculum?
In 1993, when he was just 23 years old, he took a plane following the impulses of a love that soon ended. Having made such a long journey, she decided that she was not going to go home so soon and empty-handed. Those were times when Argentine grills were beginning to flourish in Spain. Gabriela began to approach the stove as a waitress. Dealing with the public was great, but he quickly realized that he had little experience in that position if he wanted to grow professionally. It was clear to her that she loved cooking, but at that time it was not so clear that she could make a living from it. He saw it more as a vocation than a profession. It was enough for those chefs who were beginning to revolutionize the world of gastronomy to appear in his visual field, to convince him otherwise. Following in his footsteps was not a matter of chance, but of putting himself to work hard. The first step to overcome was training.
For a year, Gabriela combined her different jobs in Madrid with her weekend trips to the Catalan capital to take a chef course.
In 2002, with almost a decade of experience behind him, he decided to take the leap of setting up his own catering company. He did it without stopping teaching, because he is passionate about sharing tricks and secrets that improve a dish.
Although the cook wanted to give an international touch to her venture, her Argentine side is very present in everything she does. Hard work, dedication, passion, flag and, of course, talent which is always necessary to stand out in any field, many doors were opened for him and his name became a benchmark in the gastronomic world.
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