Gabriel Gate
Gabriel Gate is a chef with an international reputation as a cookery author, television presenter and cookery teacher. Gabriel was born in the Loire Valley of France in 1955. Whilst his father grew the family fruit and vegetables and made wine from the small family vineyard, his Grandmother was an excellent cook and passed on the joys of cooking to her Grandson.
Gabriel served his two-year chef's apprenticeship with Albert Augereau, renowned in the Loire Valley as the best chef of the region. Gabriel's first position as a qualified chef was at the famous Paris fish restaurant, Prunier. He then worked with the Savoy Company at the Berkeley Hotel in London. Following his National Service during which he served as a chef in Baden-Baden in West Germany, Gabriel cooked with the modern French chef, Alain Senderens, at this celebrated Parisian three-star restaurant.
Gabriel came to Australia in 1977 with his Melbourne–born wife, and has since established himself as one of the leading influences on the way Australian's cook today.
The sales of Gabriel's fifteen cookbooks have reached the one million copy mark. 'Indulgences' in particular has been acclaimed as one of the best special occasion cookbooks.
As one of the most talented modern cookery show presenters. Gabriel's credits include Fun In the Kitchen (Channel 7), The Good Food Show (ABC) and What's Cooking (Channel 9). He has presented cookery segments on many lifestyle programs including Everybody (ABC) and Body and Soul (Channel 9), and currently does a weekly segment with Bert Newton on Good Morning Australia (Channel 10) for which Gabriel won the World Food Media Silver Award in Adelaide in 1999 for a cooking segment within a television show.
On 14 July, 2000 (Bastille Day), Gabriel was presented with one of France's highest honours, La Croix de Chevalier dans L'Ordre du Merite Agricole, for his contribution to promoting French gastronomy. Gabriel is in constant demand to demonstrate his outstanding skills as a chef and speaker.
Gabriel Gate is a chef with an international reputation as a cookery author, television presenter and cookery teacher. Gabriel was born in the Loire Valley of France in 1955. Whilst his father grew the family fruit and vegetables and made wine from the small family vineyard, his Grandmother was an excellent cook and passed on the joys of cooking to her Grandson.
Gabriel served his two-year chef's apprenticeship with Albert Augereau, renowned in the Loire Valley as the best chef of the region. Gabriel's first position as a qualified chef was at the famous Paris fish restaurant, Prunier. He then worked with the Savoy Company at the Berkeley Hotel in London. Following his National Service during which he served as a chef in Baden-Baden in West Germany, Gabriel cooked with the modern French chef, Alain Senderens, at this celebrated Parisian three-star restaurant.
Gabriel came to Australia in 1977 with his Melbourne–born wife, and has since established himself as one of the leading influences on the way Australian's cook today.
The sales of Gabriel's fifteen cookbooks have reached the one million copy mark. 'Indulgences' in particular has been acclaimed as one of the best special occasion cookbooks.
As one of the most talented modern cookery show presenters. Gabriel's credits include Fun In the Kitchen (Channel 7), The Good Food Show (ABC) and What's Cooking (Channel 9). He has presented cookery segments on many lifestyle programs including Everybody (ABC) and Body and Soul (Channel 9), and currently does a weekly segment with Bert Newton on Good Morning Australia (Channel 10) for which Gabriel won the World Food Media Silver Award in Adelaide in 1999 for a cooking segment within a television show.
On 14 July, 2000 (Bastille Day), Gabriel was presented with one of France's highest honours, La Croix de Chevalier dans L'Ordre du Merite Agricole, for his contribution to promoting French gastronomy. Gabriel is in constant demand to demonstrate his outstanding skills as a chef and speaker.
