Pastry chef Jemil Gadea is a native of Grand Rapids, Michigan and a graduate of that city’s Secchia Institute for Culinary Education. He has worked at Wolfgang Puck’s establishment in Downtown Disney and, in Las Vegas, at Spago, at Jean-Louis Palladin’s Napa, and at Picasso at the Bellagio. For over three years prior to the opening of Masseria, his desserts complemented Nick Stefanelli’s Italian cuisine at Bibiana.
A martial arts aficionado, Gadea applies the qualities of a focused mind, calmness, and precision to his pastry kitchen. Beyond pastry, he loves baking for the bread service, and collaborating with the bar manager on cocktails requiring house made ingredients.