Hailing from the beautiful border town of El Paso, TX. Gabe was raised influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father within a family that moved to the US from the state of Quintana Roo, Mexico. Gabe is a graduate of both UT Austin (BS Mechanical Engineering) and Le Cordon Bleu (Culinary Arts). He worked in some of Austin’s most notable kitchens as well outside of Texas in both Copenhagen and Mexico for Noma’s Chef Rene Redzpepi. He was recently crowned the “Prince of Pork” two years in a row after winning the 2018 and 2019 Cochon555 Culinary Competition in Austin. He is currently the Executive Chef of the recently opened Comedor Restaurant, a modern regional Mexican restaurant in the heart of downtown Austin that was voted Best New Restaurant by Austin Monthly Magazine and Best New Restaurant in America by Esquire Magazine. He was previously the Head Chef of Dai Due Taqueria.