About Glo

               Gloria Gabriel grew up in Manila, Philippines.  After earning a Bachelor’s Degrees in Accounting and Business Management and spending almost two decades in the Finance Industry, she decided to pursue her ultimate passion of food and cooking and attended the internationally acclaimed culinary school, Le Cordon Bleu College of Culinary Arts in Cambridge, Massachusetts where she graduated with High Honors.

  

               Her culinary journey started as a Culinary Intern at Red Lantern Boston and later on apprenticed at the Pastry Department of Empire Asian Restaurant and Lounge. Being self-taught, she spent countless hours working with different Boston area chefs to perfect her craft.  Her willingness to work hard had earned her a nomination as Line Cook of the Year, for Star of the Industry Award by Massachusetts Restaurant Association in 2015.   Her dedication, tenacity and excellent production earned her promotion to Pastry Chef at Empire and Red Lantern where she was able to curate exciting desserts with inspirations from her Asian background.   

             

            In 2018, she joined Davio’s Northern Italian Steakhouse in Boston, Massachusetts where she was able to expand her skills in Italian desserts and breads.  She worked with Davio’s as Executive Pastry Chef until Summer of 2021.

           

             Currently, Glo works for James Beard Awardee Joanne Chang at the Bread Headquarters of Flour Bakery. While everyone is asleep, she is busy making sure all of the breads and pastries are baked for the bakeries every morning.  When she is not working at Flour Bakery, she is busy experimenting on new bakes and sharing her baked goods in her community.

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