Gabriel Massip, Chef at Capa, the 17th floor Spanish-influenced steakhouse at Four Seasons Resort Orlando at Walt Disney World® Resort, knows the secret to an incredible dining experience. “Hard work. That’s what I know to be true. Even if I make a mistake in the kitchen, I learn from it and continue to do my best.” Massip brings more than 11 years of experience to Capa, with a career spent cooking in award-winning restaurants across the globe, from Australia to New York and Bora Bora.
He began his culinary training in his hometown at the young age of 15. “From the beginning, I was taught by my mother that the best dishes are cooked well, with simple ingredients.” Born just outside of Paris, France, his first taste of a chef’s life came from his own kitchen, where he picked up an interest in cooking and realized his natural culinary skill. “It came easy to me. I didn’t think at the time that I would become a chef, I just enjoyed what I was doing.”
Continuing his growth after culinary school, Massip began his career in France as Chef de Partie at multiple award-winning restaurants and two 1-Michelin Star restaurants. He then relocated to a resort in tropical Bora Bora, where he spent the next four years working as a Sous Chef.
After relocating from Bora Bora to Australia, he made his way from down under to board the Disney Cruise Line in Orlando working at the ship’s signature restaurant venue, adding to his diverse resume of culinary genres. “Despite my French background, my travels have influenced the evolution of my dishes to be more on the bright side, lighter on the butter.”
More recently, Massip took his talents to New York City, where he worked at the renowned Daniel Boulud eatery DB Bistro, eventually moving on to re-open the downtown New York City restaurant ACME as Chef de Cuisine.
Now back in the Sunshine State, Massip is excited to bring his talents to elevate the dining experience at Capa. “My recipe for success is simple: I know flavors and I know cooking. I look forward to working with the team to continue to provide the high quality dining experience that makes Capa one of the best restaurants in Central Florida.”
Massip is a graduate of Lycée Helene Boucher in Le Mans, France, where he received his Brevet de Technicien Supérieur in Catering and Restaurant Culinary Arts. Massip’s favorite dish on the menu at Capa? “Definitely the pork belly with apple butter and pistachio jazz. It’s rich and full of flavors that connect so well, similar to our restaurant!” When Massip isn’t in the kitchen, he enjoys staying active with soccer and running; as well as trying new restaurants with his wife, Khristy.More posts from April 2017