ABOUT THE CHEF
Chef Chloe Gould is often described as the “food translator”, for her amazing ability to introduce culturally diverse flavors into the most tried and true American dishes. She began her love for cooking at a very young age-- as she recalls, “being her Grandma’s prep cook”. By her teen years, she had already embarked on her professional journey of becoming a Chef, gaining hands-on training in the kitchen of the Chicago O’Hare Hilton Hotel.
Chloe would go on for formal culinary training at Johnson and Wales University, where she received an Associate’s in Culinary Arts and a Bachelor’s in Food Service Management. After graduation, Chloe joined the Manager Trainee Program in the culinary department of the Hyatt Hotel. After several years at the Hyatt, Chef G relocated back to Chicago directing her efforts and talent towards training young people in the Culinary Arts.
In 2014, Chef G moved to Singapore, where she taught western cuisine studies, at a well-known post-secondary school. Her time in Singapore was life changing being immersed in the culture and exposed to the true Asian Cuisine. She learned a great deal and was given opportunities to assist some of the world’s most inspiring culinarians, including Chef Joan Roca and Chef David Thompson, during Asia’s 50 Best Summit.
While Singapore was both challenging and invigorating, Chef G cemented her culinary style and embraced her role as the “food translator”. With a strong Southern background and a great love for all Asian cuisine, Chef G prides herself on the creation of Southern-Asian fusion.