Episode 93: The One About Gabriel Concordia - a podcast by Line cook thoughts

On this episode I chat with Gabriel Concordia. Gabriel’s love for travel and food has brought him to food-centric places around the world.

Armed with degrees in Culinary Arts and Applied Food Studies from CIA, Gabriel has worked in several restaurants. He has cooked in the kitchens of Minibar by Jose Andres and Hartwood, and worked in the dining rooms of Blue Hill at Stone Barns and Pineapple and Pearls. In addition, he is a freelance food writer and occasionally teaches cooking classes.

From his experience, Gabriel sees the issues of how we eat. In response, he has built relationships with other chefs, agriculturists, and food scientists to learn innovative and sustainable solutions to improve local food systems.

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