Chef Gabriella Baldwin

Testa Barra

Originally from New York, Gabriella’s love for cooking began in an unexpected place—the firehouses of New York where her father, a member of the FDNY, used to take her to work. When she wasn’t on the rig going on runs with the guys, she found herself in the kitchen, which she calls the ‘heart of the house’—where everyone gathered for calm amongst the chaos. It was a little piece of home where whoever was in charge of dinner that night brought their cultural perspective. There she realized what an impact food had on the dynamic of people and how cooking was a sincere way to show someone how much or how little you cared.

This foundational understanding of food as both comfort and connection would guide Gabriella throughout her journey. She began her academic path at Long Island University studying Mass Communication with a minor in Broadcast Journalism. However, her true calling emerged following years of work in the hospitality industry, ultimately leading her to pursue her passion at the prestigious Culinary Institute of America in Hyde Park, New York.

During her time at CIA, Gabriella honed her skills working with elite events company “On the Marc,” executing high-end events throughout New York City and Greenwich, Connecticut. She further developed her culinary expertise at the renowned Cavalier Golf & Yacht Club and through extensive experience as a private chef. Her culinary journey took a transformative turn at The Omega Institute for Holistic Education in Rhinebeck, New York, where she dove into plant-based cuisine, preparing vegan, vegetarian, and raw food menus for hundreds of participants daily—all while immersing herself in yoga and meditation practices.

After relocating to Metro Detroit with her husband and culinary school partner Chef Michael, the couple’s innovative spirit led to creative ventures like “Skate or Pie,” a pop-up concept combining their love of skateboarding with international street food, featuring skateboard-shaped pizzas and globally-inspired cuisine. She then co-founded Testa Barra, which recently celebrated its seventh anniversary. Testa Barra touts vibrant Italian inspired fare with tones of other cuisines as well as local ingredients.

Gabriella’s passion for wine pairings drove her to earn her Introduction to Sommelier certification from the Court of Master Sommeliers, expertise she applies both in her restaurants and as a freelance food writer for local publications. Last year, Chef Gabriella tapped into her Puerto Rican heritage to create ORO—a pop-up within Testa Barra featuring Latin Flavors & Gold Coast vibes. ORO showcases family recipes alongside flavors discovered during the couple’s decade of annual travels to Mexico.

A familiar face on Food Network, Chef Gabriella has been champion and contender on nine shows including “Chopped,” “Beat Bobby Flay,” “Guy’s Grocery Games,” and “24 in 24: Last Chef Standing,” among others. Her latest passion project, the monthly Supper Club at Testa Barra, offers guests an intimate four-course wild card dining experience paired with selections from the restaurant group’s wine club.

Beyond her culinary achievements, Chef Gabriella’s most cherished role is as mother to sons Hudson and Michael, and wife to her life and business partner, Chef Mike. Throughout her career, she continues to honor those early lessons learned in New York firehouses—that food has the power to create calm in chaos and that cooking remains one of the most sincere ways to show care for others.