Gabriel began his food journey having finished a degree in Philosophy at the University of Liverpool. “I’d actually been toying with the idea of leaving uni throughout my second and third year but in the end decided to stick it out.”
After a few months working in a small kitchen in the French Alps, in September 2012 Gabriel arrived in London turning up on the door step of 3 times Michelin stared chef Herbert Berger. Herbert has been a significant mentor to Gabriel and after a year and a half under his guidance Gabriel left for a two year spell working under Jeff Galvin and Warren Geraghty at Galvin’s flag ship restaurant, Galvin La Chapelle.
In 2015 Gabriel left the grand surrounds of Michelin stared Galvin La Chapelle with the aim of making fine dining more accessible. He bought a table from Ikea and began to welcome hungry diners into his modest Bethnal Green home for a more informal culinary experience. Since then The Water House Project has hosted thousands and has been described by The Evening Standard as ‘Michelin quality food without the stuffiness”
Gabriel currently cooks his monthly changing 8 course tasting menu with wine pairing for 36 guests on Friday and Saturday evenings from the stunning tile and kitchen design studio, Bert & May, located close by to East Londons Broadway Market.