Gretchen Mulero Ortiz

Executive Sous Chef

Education: Bachelor's Degree in Culinary Management from Culinary Institute of America, Hyde Park.

Past Experience: Prior to Componere I worked my way up through the Thomas Keller Restaurant Group, becoming Sous Chef at Bouchon in Yountville, and then opening Angler with the Saison Restaurant Group. Other highlights include cooking for and meeting Jacques Pepin. Cooking and making pasta at Marea in NYC during a stage sponsored by Ment'or. Traveling through Spain as part of a Food and Wine course. Working the fish station during a busy lunch service at Bouchon while Chef Keller cooked himself salmon and a side of spinach next to me.

Greatest professional learning experience: Working my way up the ranks at Bouchon played a huge role in my formation as a chef and manager and I wouldn't be who I am without the great mentoring I received during those years.

Favorite guilty pleasure food: Pillsbury Toaster Strudel

Takes out of town guests to eat at: LihoLiho Yacht Club, Yamo, R+J Lounge, Rich Table, Field Works Brewery, Viridian.

Recharges by: Morning jogs, hanging out with my dog, weight lifting, dinners at home with my partner.

Next on travel bucket list: Tough to pick just one but in the near future would like to visit, Ireland, Iceland, Bali, Colombia.