The largest room in Gabriel's family home is the kitchen. Some of his earliest memories are of good, fresh, and simple food. Although Gabriel started cooking professionally while in college, his true professional journey began when luck and providence came together, giving him the opportunity to work at Il Cibreo in Florence, Italy. This intense immersion in Tuscan and Italian food, wine, and culture was the foundation for Gabriel's work to this day. Wanting to gain more experience and live in the heart of modern professional cooking, Gabriel traveled to Paris and studied Savory and Pastry cooking at Le Cordon Bleu, Paris, earning the prestigious Le Grand Diplome. He returned to Northern Italy to study at the Italian Culinary Institute for Foreigners and worked in multiple Michelin starred restaurants. Back in the States, Gabriel went to the San Francisco Bay Area in order to work in the then emerging "farm-to-table" scene, pursuing opportunities to work at Kermit Lynch Wine Merchants, Oliveto, Auberge du Soleil, and with other well known chefs, farmers, and winemakers.

​Foggy Mountain Pasta is an expression of our greatest hope for food: to bring happiness to a home by the sharing of food that is comforting to the mind, soul, and heart to all while also fostering a local community that is economically, socially, and environmentally sustainable.
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​The pastry, trinity, and other specialty flours are organic, pesticide and germicide free, GMO free, heritage grain, and stone cold milled in Asheville by Carolina Ground, a woman owned mill dedicated to improving NC grown wheat from the ground up. All eggs come from small local farmers to ensure the chickens have a pasture-based diet, resulting in healthier birds, healthier eggs, and some of the best tasting eggs available. All powders purees, or flavorings are from organic or clean sources.