Gabriella O’Neil represented the Bailliage of USA in the 2021 International Final held in Paris, France.

She has recently joined the kitchen brigade of Yono’s Restaurant in Albany, New York State, USA. Owned and operated by the Purnomo family, it has been memorable dining experiences since 1986. The restaurant features Chef Yono Purnomo’s signature blend of contemporary American cuisine with Indonesian influence utilizing seasonal, farm fresh ingredients from Upstate New York and beyond. We wish Gabriella well in her new post.

These are the questions posed together with her responses:

Have you always wanted to work in the hospitality industry?
Cooking has always been a passion of mine. It was once I was in High School and was looking for my first job that I truly realized I wanted to be in hospitality. I took a job at a local Italian gourmet market, and I was hooked.

From where does your love of culinary arts come?
My love of culinary arts stems from my upbringing, in a house full of food and culture. I am partly Italian on my mother’s side, and I grew up learning to cook from her. The traditions passed down from generations inspired my love of food and sitting around the dinner table for hours as a child definitely shaped my passion for the culinary world.

What inspires your culinary creativity?
My culinary creativity stems from multiple places. I am inspired by different cultures, traditional recipes I grew up with. Also how these cultural influences can be adapted into modern cuisine. I often strive to use traditional ingredients, such as a rustic Italian ingredient unbeknown to most people, and implement a modern take on them.

What do you think are the most significant trends or challenges faced in the industry today?
I think the most significant trends today would be the modern approach to food which I believe encapsulates the utilization of technology and chemistry in a way to create something completely unique in flavor, texture, and usually, presentation. Another trend is the emphasis on local or sustainably sourced foods, which is a good way to stimulate local economies and food markets in a variety of ways. Obviously the pandemic has been a huge challenge in the restaurant industry, putting immense strain on the funds, staffing, resources, and management of all restaurants across the globe, essentially.

The numbers show that women chefs drop out of the industry much sooner than men. Why do you think this is happening?
I find it disappointing and disheartening that this industry is still considered by many to be “male dominated.” I assume women drop out due to injustices in the workplace for the most part, and being a woman in the workplace, I can remember a handful of times I heard comments because I am a woman, a young woman at that, and a chef.

Has anything affected your entry into other culinary competitions?
The Chaîne des Rôtisseurs competitions were my first.

What advice would you offer to young women wishing to start a culinary career today?
I would tell young women to have the courage to pursue what they love, take a chance, and put their head down and work hard. This industry is changing for the better, and although there are some old mindsets that being a “chef” is a man’s job, these mindsets are outdated, and no one can put a limit on what a woman can do in the kitchen. Believe that.

Has participating in the International Jeunes Chefs Rôtisseurs Competition together with ongoing membership of the Chaîne des Rôtisseurs helped you with your career?
Participating in the Chaîne’s competition as well as becoming a member has greatly impacted my career for the better. From doing the competitions, I was able to meet chefs and culinary arts professionals from all over the world. I gained more knowledge on food, techniques, and how to apply these techniques under pressure in a timely manner. I feel that my skill set improved immensely from my training and participating in the competitions. Being a member of the Chaîne has also given me many opportunities to network, explore different facets of food, and connect with other chefs, restaurateurs, and masters of the craft.

What do you think is the future of restaurant/food business over the next five years?
I think the future of the restaurant industry is positive. I think with the pandemic affecting so much of the food world, I believe it is only going to improve from here. There is a lot that needs to be corrected due to the disruptions from the pandemic, however, I believe that creative approaches to food, the dining experience, and hospitality atmospheres have been missed immensely, and culinary professionals as well as patrons will be eager to get back to some type of normalcy.

How do you see your career development during this period?
During this period, I see my career taking me to new places, new kitchens, and growing in my personal knowledge and abilities. I hope to work in and manage high end kitchens, and continue my journey as a sous chef and executive chef following after. I hope to immerse myself in the industry, push myself, and become the best version of myself that I can to benefit the food world at large.