Today we’d like to introduce you to Gigliola Zimmermann.
Hi Gigliola, we’d love for you to start by introducing yourself.
I was born in Los Angeles, CA, raised in Bolivia, and returned to the states at age 17. I moved back to the states with the intention of becoming an architect, and that idea clearly changed. Growing up in Bolivia, I was always involved and curious to see what was happening in the kitchen, but never once, I thought I was going to become a chef, so when I saw how cooking was actually a respected career in the USA, I slowly started finding ways to make it official. It took me many years and working under several different chefs, to figure myself out as a professional in the industry, and not until opening Joyce & Gigi’s kitchen I understood where I was heading. I could say that now, for the first time in my life, I am doing exactly what I have been wanting to do for a very long.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not at all! Everything good comes with challenges and difficulties. I am still facing some difficulties at not being able to finalize a project I had in mind, but I am ok with that because I am content with being a wife, a mom of two babies, and being able to pursue my career with flexibility. Some of my challenges throughout my career had been worrying about having a profitable restaurant while trying to be creative with the food at the same time, and now, I want to make sure I balance being a wife, and a mom while not forgetting who I am as a professional and an individual.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am a private chef that focuses in private dining, private cooking classes, and collaboration with other chefs/restaurants. Every experience is personalized to each client/event. I specialize mainly in South American food, however, I have worked under different chefs, with different styles, so I am able to do different cuisines. People got to know me through my Bolivian style of cooking, infusing everything I learned throughout the years into Bolivian dishes, and in general South American food. I am most proud of opening and running a restaurant for the time we had it – that taught me a lot. I believe what it sets me apart from other chefs is my style of cooking; we all have something different that makes us unique, and Bolivian food for many people was still under the radar.
Are there any books, apps, podcasts, or blogs that help you do your best?
When I have downtime, or when I am cooking in peace at home, or simply if I am driving somewhere, I like to also listen to “Join the journey” podcast, as well as listen to weekly reflexions through a bible group, I have with friends. I am a believer, and a follower so the bible is my manual to live life.
Pricing:
- 3 courses: $170 – $180
- 4 courses: $190 – $200
- 5 courses: $220 – $240
- 6 courses: $250 – $260
Contact Info:
- Website: www.chefgigiz.com
- Instagram: gigi_zimmermann
- Facebook: Gigliola Zimmermann
Image Credits
Rolo Cantu
