At an early age, Giselle Wellman first fell in love with cooking as a way to bring people together, instilled in her by her Jewish-Mexican family. After attending culinary school in Mexico City at Le Cordon Bleu, Giselle started working in her hometown of San Diego at the former Star of the Sea. With dreams of broadening her opportunities and furthering her education, Giselle spent the next years crossing the country, honing her skills and developing her craft working for internationally renowned chefs including Thomas Keller (Bar Bouchon and Bouchon Bakery, Los Angeles), Jean George (Nougatine at Jean Georges, NYC), and Mario Batali (Del Posto, NYC). Upon returning to California, Chef Giselle became the youngest female Executive Chef in Los Angeles, at the age of 26, at the upscale French-influenced Petrossian restaurant in 2010. In 2015, she completed on Bravo TV’s nationally acclaimed program “Top Chef”. Now in 2016, Giselle makes her way back to San Diego where she hopes to influence the food screen both in her cooking and her passion to connect what we eat to where we source it from.
Fresh, cheesy flavors to get even your pickiest eater to the table in under 20 minutes.
Make It
With just seven simple ingredients, bringing Caribbean flavor to your table couldn’t be easier.
Make It
Fresh, cheesy flavors to get even your pickiest eater to the table in under 20 minutes.
Make It