Gabriele Bertaccini
Born and raised in Florence, Italy, Chef Gabriele Bertaccini has built a dynamic international career as a chef, restaurateur, and television personality—known for his soulful cooking, fire-driven technique, and deep connection to his Tuscan roots.
Trained at the prestigious Instituto Buontalenti in Florence, Gabriele began working in Italy’s top kitchens at a young age before launching acclaimed dining concepts around the world, including in Paris, London, San Francisco, and Florence. His company, Il Tocco Food, quickly gained recognition as one of the premier culinary experience brands in the U.S., while his exclusive underground supper club, The Chef’s Den, became an internationally recognized phenomenon with events hosted across the United States and London.
Chef Gabe became a household name as co-host of Ciao House (2023–2025), one of Food Network’s most successful food and travel series. Set in Italy, the show paired rustic competition with authentic storytelling and showcased Gabe’s deep cultural and culinary fluency. He also appears regularly on Food Network as a judge and host, with credits including Chopped, Alex vs. America, Wildcard Kitchen, Supermarket Stakeout, and 24 in 24: Last Chef Standing. In 2025, he co-led Season 29 of Worst Cooks in America alongside the late Chef Anne Burrell, helping culinary hopefuls find their footing in the kitchen. He’s also regularly appears on Beat Bobby Flay, Guy’s Grocery Games, and other network staples.
Outside the screen, Chef Gabe has cooked for high-profile clients like the Clinton family, Oprah Winfrey, and Cher. He’s also an author currently working on new book projects, blending memoir, recipe, and philosophy. A true multi-hyphenate, he holds dual degrees in Supply Chain Management and Journalism from Arizona State University and a Master’s in Media and Mass Communication. Chef Gabe is represented by Creative Artists Agency (CAA). Whether in NYC or Los Angeles, he continues to build spaces that bring people together through food, story, and intention. His mission is simple: to cook with heart and to connect through heritage.
