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. Later, while he attended SUNY Oneonta for food and nutrition he worked at Aureole during the summers and on breaks to keep learning the craft. He then attended New England Culinary Institute and graduated with the Chef Le Bourgne Scholarship.

Chef Joseph has since honed his way through kitchens such as Aureole Las Vegas & NY, Michael Mina's Aqua in San Francisco, Petrossian Paris in NYC with Pastry Chef Philippe Conticini and Pastry Chef Chris Broberg, Lenox in NYC, his own Gabriel's Dessert Boutique, and N9NE Steakhouse in Las Vegas and Ocino in NJ.

From his deft modern twists on classics to new flavors, texture and sensual experiences, Chef Gabriel believes in using seasonal ingredients at their highest quality from the best farms.

Cody Kendall of the Star-Ledger promises, "Desserts are so beguiling and different that they'll make your head spin; you'll want them all" Bob Lape from Crain’s NY Business called Patissier Gabriel’s Desserts “a series of sweets that thrill the palate” and “outrageous!”

Chef Joseph has been featured in New York Magazine, Crain's New York Business, Food Arts, New Jersey Monthly, New Jersey Savvy, American Express Sky Guide, The Courier News, Wine Enthusiast, Epicurious.com, and the Star-Ledger.

Chef Joseph is affiliated with the ACF, US Pastry Alliance, NECI Alumni, FCI Guest Chef, and the James Beard Foundation.