Gabe Woo

Partner and executive chef of Bar Cecil

Born in Mexico and raised in the Coachella Valley, Gabriel Woo has developed a reputation for serving elevated farm-to-table fare in chic settings. He is a partner at Bar Cecil, where he also serves as executive chef. The newly opened hot spot, decked in bold wallpaper and even bolder artwork (including an original Warhol), serves contemporary bistro fare including decadent options like fine Ossetra caviar and Australian wagyu. Woo has received accolades from The Wall Street Journal and Condé Nast Traveller for his localized approach to cuisine, and in 2019, he was invited to cook at the James Beard House in New York.