Forty years of fire and finesse, now plating at Ruby Rodeo.
Chef Denise Gabrielle has spent more than four decades in professional kitchens. The kind of resume that takes years to earn and minutes to taste.
Her career has run through some of the country's most respected hospitality operations, including the Westin Hotels group and the historic Wigwam Resort in Litchfield Park, Arizona, a Five Diamond property that has been a southwestern institution since 1929.
Before joining Ruby Rodeo she worked across Texas as a private chef, caterer, culinary consultant, and chef instructor, building a reputation for thoughtful menus, careful sourcing, and a kitchen that runs without drama.
At Ruby Rodeo she leads a scratch kitchen built around premium ingredients and modern technique, designed to drink alongside our cocktail program. This summer she opens RED Italian Grill on the level below us, a separate concept with a rotating seasonal menu and the same chef behind it.
The bar bites are just the beginning. Wings, flatbreads, truffle fries, scratch sauces, plated with care.