Chef Gabriel Lewis
By Emily Schuermann / Photography By Valerio Costilla | November 04, 2024
Chef Gabriel Lewis and I met one busy afternoon in his personal kitchen over a cluster of simmering pots and a roasting chicken. The air was full of smells that, when combined as Chef Gabe prefers, promised one thing: a Thanksgiving feast. The smell of baked pumpkin bread and simmering sweet potatoes mingling with the warming herbs and the spark of bright lemon on a roasting chicken welcomed me at his front door.
Chef Gabe’s hand-me-down dog named Chavi played greeter at the door and then provided laughs as he fetched his little purple ball. Moving into the kitchen, it was all work at first. Isn’t that always the case when it comes to the responsibility of assembling a holiday feast? Very soon, amid the rhythms of basting the chicken and draining the pasta and stirring the roux, Chef Gabe and I were swapping kitchen stories and laughing about the biggest challenges when working with food (limited refrigerator space ranked high). Very quickly however, our laughs turned toward a reflection of all the people who supported Chef Gabe along his culinary journey.
When did you first realize your interest in cooking?
When I was 10 years old I started collecting recipes and writing them on notecards. I never made any of that food, but I loved keeping track of recipes I thought looked good. By the time I was 11, I was finally in the kitchen, peeling potatoes, cleaning dishes, and cutting veggies. My interest continued to grow, leading me to the culinary program at Francis Tuttle. Next, I worked for Chipotle where I was able to hone my time management skills, large scale cooking, and creativity with ingredients. Love of my team and co-workers gave me the chance to take advantage of the opportunity of a lifetime, a chance to compete in Fox’s “MasterChef” Kitchen!
Who inspired you to pursue a career in the food industry?
My mom, grandmother, and aunt; they were all extremely gifted in the kitchen. They cooked for my brothers, sister, and me for special occasions, holidays, and normal everyday meals. As a child, I loved food in all its forms. I remember sitting at the counter and watching my mom prepare food for Thanksgiving. She had a lot on her plate, yet she made it fun, and every bite somehow tasted better than the last. That gift inspired me to try to make food for my family that could show that same love.
Who’s been your greatest influence in your professional career?
After my time competing on “MasterChef,” my longtime chef inspiration, Gordon Ramsay, offered to send me to Johnson and Wales University Culinary Arts Program. His encouragement and generosity changed my life. Since then, I’ve started my own business, operating as a private chef in Oklahoma City and around the nation.
What’s something you’re looking forward to professionally?
I’d love to compete in more food competitions, and I’m always open to the opportunity to collaborate with local chefs.
Throughout the course of our time together, two things became very evident. First, Chef Gabe’s thankfulness for all the people who’d loved him and influenced him along his culinary journey, from family to Gordon Ramsay, and on to each client who allows him to be a part of their celebrations through his private chef skills. Second, Chef Gabe’s culinary skill is made great by his gratitude. Each bite of the feast he served was mindful of those who’d influenced him; his mom’s pumpkin bread, his grandma’s sweet potatoes, and that mac n’ cheese—absolute creamy, smoky cheesy perfection. His gratitude is his secret ingredient, making his food a true gift to all who sit at his table.
Chef Gabe has shared his Thanksgiving feast recipes as listed below. These recipes and more can be found in his cookbook, We Got Food at Home: A Guide to Great Home Cooking. For private chef and culinary requests, contact Chef Gabe at chefgabeonline.com or by email: gabriel@chefgabeonline.com.