Executive Pastry Chef Joseph Gabriel joined the Oceana culinary team in 2012, and has been delighting diners with his sumptuous desserts that highlight modern twists on classics, flavor combinations, as well as texture and sensual experiences.
Gabriel is committed to using seasonal ingredients to ensure the highest quality desserts; a few of his sweet menu items include Milk Chocolate Macadamia Mousse with Mocha Cream, Caramel, Vanilla Iced Milk, Cocoa nib Opaline; and Jersey Juneberry and blueberry almond crumble with amaretto sabayon, yogurt gelato, thyme.
Originally from Staten Island, NY, Gabriel began his culinary career, at the young age of 16, cooking professionally in Charlie Palmer’s Aureole where he spent his weekends becoming an expert in dipping chocolates. Realizing his passion, Gabriel attended SUNY Oneonta, where he studied food and nutrition, and the New England Culinary Institute, where he received the coveted Chef LeBorgne Scholarship.
Most recently, Gabriel hails from Versailles Patisserie & Bistro in Greenwich, CT. Prior to this, he was the Executive Pastry Chef at Pluckemin Inn, in Bedminster, NJ, where he designed and produced the menus as well as trained the staff of two restaurants for eight years. Gabriel was also a pastry sous chef for the N9NE Group in Las Vegas’ famed Palms Hotel and Casino, creating sweets for N9NE Steakhouse, ghostbar, Rain, and Skin Lounge. He also owned a bakery, Gabriel’s Dessert Boutique, in Staten Island.