From a young age, cooking and baking were always a big part of Gabby Borlabi’s life. After school, they would spend hours watching the Food Network and experimenting in the kitchen alongside their sisters, trying new desserts and learning through creativity and curiosity.

That passion led Gabby to attend Le Cordon Bleu, where they earned a degree in Baking and Pastry. After graduation, they completed a three-month externship at a small resort in Sommières, France, gaining hands-on experience in classical French pastry techniques.

Over the years, Gabby traveled throughout the United States, working across every corner of the pastry world — from chocolates and laminated doughs to fine dining and specialty desserts. During the pandemic, they launched a ghost kitchen focused on gluten-free and sugar-free desserts, further refining a style centered on creativity and inclusivity.

That experience led to the role of opening pastry chef at Kann, where they developed an entirely gluten- and dairy-free pastry program. During their time there, the restaurant earned two James Beard Awards.

Now serving as pastry chef at Nicoletta's Table, Gabby continues to define and expand the pastry program with a focus on thoughtful technique, seasonal ingredients, and memorable desserts.