About our Chef
Executive Chef Gilbert Hitzler, influenced by the family in food business, born in NYC, has been full of passion and talent in culinary art since he was a young man. Obtained C.E.C. from the American Culinary Federation after graduating The Culinary Institute of America, Chef Hitzler has headed some of the most successful and renowned kitchens around the world including Marriot International, Hilton Hawaiian Turtle Bay, Millennium Baltimore, Hewlett Packard, Hard Rock International, Grammy Awards and San Jose Convention Center. With more than 25 years of experience in culinary industry not only as an Executive Chef but also as a proprietor of his own high end catering business, he has been awarded numerous accolades from culinary institutes, bearing witness to his impassioned mission to extend culinary skills to others.
Moving to Lamorinda in 2018, he is a passionate athlete in triathlon, a father of two sons, and a mentor of two teenagers, Live, Love, Life!
"I have had the pleasure of working with Gilbert Hitzler for over 5 years and found him to be a great operator and excellent leader. He was able to translate, teamwork, training and service into success. Gilbert exceeded his guest expectations with creativity and the ability to truly partner with groups from 10 to 10,000 understanding logistics and anticipated outcomes."
- Ewell Sterner, Team San Jose -
"On behalf of my fellow owners please allow me to convey our thanks and warm regards to the team at Napa Culinary Consulting for stream lining our back of house operations in creating workable systems. Stabilizing a revolving door and managers and cooks with training and mentoring the crew. Chef Gilbert has exceeded our expectation that keeps our clientele coming back for more!"
- Emily Wimple, The Cooking School at Aspen-
"Choosing Chef Gilbert Hitzler to be part of our team proved to be the smartest decision we have made highly professional guidance assisting in gaining control of the resort in a desperate time. Thanks to Napa culinary consulting we were able to deliver a luxury experience to our guests"
- Dave McBride, Sorrel Ranch Resort & Spa -
"We have been open for thirty-five years and the insight of Chef Gilbert brought our establishment to a world class level best we could have made it. Working with our team in building systems we have established a workable culture and calm working environment."
- Tom Baldridge , Wild Ginger -