Nice to meet you!

Italian roots...

Hi, I’m Gabriele, and I come from a small countryside town in northern Italy. As a child, I spent a lot of time helping my grandmother on her family farm, taking care of plants, animals, and our vegetable garden.

Those early days with my grandmother left a deep imprint on me. They facilitated a connection to nature and, unknowingly, planted the seeds for my journey into veganism.

A Turning Point
After years of studying and working as an accountant, I realized it was time for a change. Numbers and invoices no longer inspired me, so in January 2012, I followed my passion and opened Anubi Caffe. This was where I started preparing and serving vegan dishes, sharing my love for plant-based food with my guests.

Quality and Creativity
In the autumn of 2015, life took me to Copenhagen. I first worked at a pasta-focused restaurant but soon found myself immersed in the dynamic world of street food. I joined MadenItaly at the Copenhagen Street Food Court, where I honed my skills as both a chef and a pizza baker. It was an incredible experience that deepened my vegan cuisine and flours knowledge.

Copenhagen’s vibrant food scene was a great teacher. It inspired me to think bigger and dream about my project: Vegan Bear Chef.

Food Innovation
At the end of 2018, my journey led me to Amsterdam, a city bursting with global flavors and diverse ingredients. I worked briefly at one of the city’s vegan hotspots before joining a big catering company in March 2019.As a vegan chef, my mission was to develop and integrate innovative vegan options into the daily menus of large tech companies.

Amsterdam has been the perfect place to explore and experiment with ingredients from all over the world. Each day here fuels my passion for creativity in the kitchen and my commitment to making plant-based food more accessible, exciting, and delicious.

Throwback to my first vegan cake at around 4 years old, shared with my grandma and brother. A sweet beginning to a lifelong passion for plant-based food!

The Life of a Pioneer
In August 2020, my journey as a food developer took a transformative turn. With the support of Kitchen Republic’s Academy program, I gained the knowledge to develop my vegan cheese prototypes and turn them into market-ready products. Working in their collective kitchen space, I started small-scale production of cheeses and dishes for the webshop, all within a HACCP-compliant environment.

Being part of a community was key to my growth. Programs like Flevo Campus and Impact Hub Amsterdam allowed me to refine my business model, participate in events, share knowledge, and build a network with fellow food visionaries through the Village Food Pioneers Program. These experiences laid the foundation for my entrepreneurial journey.

Culinary Creations for Creative Minds: Nourishing Artists Through Food

Since October 2022, I’ve been part of the TreehouseNDSM collective, serving lunch in the Cantina on weekdays for the resident artists. Here, we focus on fresh, sustainable, and creative cuisine. Each day brings a new menu crafted from vibrant, locally sourced ingredients, often with short shelf lives, ensuring both zero waste and exceptional flavors.

Beyond lunch, I collaborate with artists for gallery openings, concerts, and events, creating culinary experiences that align with their vision. Whether it’s dishes reflecting a painting’s colors or menus inspired by live music, food becomes part of the artistic story, enhancing every event with flavor and meaning.

This fusion of culinary and visual arts also elevates my approach to vegan cheese, blending creativity, sustainability, and artistry into each bite. Together, we celebrate flavor, art, and inspiration, crafting a multisensory experience that lingers long after the last taste.

Our studio...

Address

Tt. Neveritaweg 55, 1033WB Amsterdam

Studio N6