Bio

Gus’s foundation began growing up on the 1500 acre Elm Grove Farm in Buckingham, Pennsylvania. His farm to table experience began as a child where the only grocery store was out back in the family garden and pasture. From the age of 9 he would walk into the chicken coop, grab the eggs and cook himself breakfast standing on a milk crate.

He began his culinary career at The Raven, working under the award-winning chef Edward Jankowski. This is where everything came together for Gus as a professional chef.  He started at the bottom and worked his way to Executive Chef.

In the late 1990’s early 2000’s Gus became chef partner at Tabora, a 15 acre farm and orchard housing pick your own, sit down restaurant, offsite catering, prepared meals and bakery.

All roads lead to the place he spent every summer with his grandparents…Cape May. Wanting to get a different view of the culinary world, Gus sought out employment in corporate owned restaurants. Working in Atlantic City, living in Cape May, Gus was the Chef at Morton's the Steakhouse then Executive Sous Chef at Bobby Flay’s Steak.

From Atlantic City he partnered in a restaurant in Dallas, Texas Where he spent three years as Chef – Partner in Agave Tequila and Tapas Bar.

Once again, all roads lead to the place Gus feels most comfortable, Cape May.  Always feeling a sense of home here at the shore he moved and settled in Cape May where he became the Executive Chef at Marie Nicole’s in Avalon.

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Next Steps...

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