CHEFS-IN-RESIDENCE
Gabriela Gripenberg & Sebastian Javier
Sun, October 4: 5 - 10 PM
Chefs Gabriela Gripenberg & Sebastian Javier's menu showcases the fleeting overlap of seasons when summer’s last tomatoes and fall’s first foraged mushrooms are both available, drawing inspiration from the Nordic region, where Gabriela is from, as well France and Italy. Expect dishes like Karelian pie, a traditional Finnish savory pastry, Pâté en croûte, house-made sourdough, Prinsesstårta (Swedish princess cake), and much more.
Gabriela Gripenberg
Gabriela Gripenberg grew up in Loviisa, Finland. Summers meant foraging for chanterelles and lingonberries and preserving the harvest for the long winter ahead—an early lesson in resourcefulness that continues to guide her cooking. Her career began in 2014, training in French and Nordic cuisine in Helsinki.
In 2019, Gabriela moved to Sydney, Australia, after Finnish chef Pasi Petänen asked her to join Cafe Paci’s opening team. Roles at Barrio, Tom McHugo’s and Embla followed. After moving to New York, Gabriela spent two years as Sous Chef at Rolo’s before a short stint at Cafe Kestrel. She is now Sous Chef at Tokyo Record Bar in the West Village.
Sebastian Javier
Sebastian Javier is Sous Chef at Bridges in Chinatown. Raised in Melbourne, Australia, he began cooking in 2013, building a foundation in French and Italian cuisine at Grossi Florentino, Woodland House and Gimlet before spending four years under Dave Verheul at Embla.
After moving to New York, Sebastian spent a year at the Michelin-starred Contra before joining Sam Lawrence’s opening team at Bridges, developing its bread program and leading preservation and charcuterie. An avid wine collector, Sebastian draws further inspiration from years spent exploring restaurants across Australia, Europe and America.