Chef de Cuisine, State Bird Provisions; San Francisco, CA

Gaby Maeda is the executive chef for State Bird Provisions. She started on the culinary team as a line cook in 2014, and quickly rose through the ranks to chef de cuisine by 2016. Her food reflects her multicultural upbringing in Honolulu, Hawaii with her training as a California chef. Surrounded by many different countries representing their cuisines, she was able to experience and understand food culture and flavors from a young age. She spent almost two years working at Hiroshi’s in Honolulu before deciding to take the next step and make the move to San Francisco. After attending culinary school at the California Culinary Academy and completing her externship, she continued her training of five years at Restaurant Gary Danko. She was able to learn classic technique, California flavors and develop a strong work ethic. Gaby was recently honored with a James Beard Foundation nomination for Rising Star Chef in 2020. (San Francisco, CA) @gmaeda25