Meet the Culinary Innovators Behind Gourmet To Go
Gourmet to Go, we're redefining personal chef services through our unwavering commitment to sustainability and nutrition. Our ingredient selection reflects this dedication:
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Premium organic poultry and grass-fed, grass-finished organic beef from select farms
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Pastured pork from trusted local producers
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Sustainable seafood, guided by Monterey Bay Aquarium standards
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Fresh organic produce sourced directly from local farms and farmers' markets
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Pure, natural oils--never processed or toxic seed oils like canola, soy or vegetable oils
Our commitment to sustainability extends beyond ingredients. We minimize our environmental impact through:
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Eco-friendly food containers and packaging
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Comprehensive recycling and composting practices
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Efficient route planning for multiple family deliveries
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Low-emission delivery using our Honda CRV Hybrid
Led by Chef Bourget, our team's culinary philosophy was transformed in 2002 through the discovery of "Nourishing Traditions" and the groundbreaking research of the Weston A. Price Foundation. This revelation shaped our unique approach: combining nutrient-dense cooking principles with personalized dietary needs. Whether you follow a specific diet or have unique nutritional requirements, we craft meals that honor both your health goals and our commitment to properly sourced ingredients.
Our expertise allows us to enhance any dietary preferences with optimal nutrition--creating meals that are not just delicious, but deeply nourishing.
Chef Elizabeth Bourget
A Journey of Purpose and Passion
Driven by a deeply personal mission stemming from the loss of her mother to cancer, Chef Elizabeth Bourget has dedicated her career to transforming lives through nutrient-rich, thoughtfully prepared meals. Her commitment to healthy eating isn't just professional--it's a calling to help others avoid preventable illness through better food choices.
Professional Leadership
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President, Bay Area Chapter of the United States Personal Chef Association (USPCA)
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Active member of the Weston A. Price Foundation
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Member of Slow Food
International Culinary Background
Chef Bourget's culinary journey spans two continents. During six years in Germany's Rhineland Pfalz region, she immersed herself in European cooking traditions while earning her Bachelor of Arts in Computer Studies and Business. Her culinary education includes training in both European and American cooking techniques, culminating in her certification from the United States Personal Chef Institute in 2002.
Distinguished Clientele
Chef Bourget's expertise has earned the trust of notable figures including:
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Reed Hastings, Former Netflix CEO, and wife, Patty
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Legendary performer Debbie Reynolds
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The Canadian Brass Band
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The King's Singers
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Intel pioneers Andy & Eva Grove
Media Recognition
Her culinary insights have been featured in:
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The Good Times
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Gentry Magazine
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California Bountiful Magazine
Meet Our Grill Master:
Chad Schieber
What began as a natural talent for grilling evolved into championship-caliber expertise when Chad Schieber joined the Gourmet To Go Culinary team. His exceptional skills were confirmed at the Monark Appliances culinary competition in Santa Clara, where he claimed both Best of Show and People's Choice awards, outperforming established brands like SubZero Wolf. Today, Chad brings his award-winning grilling expertise to every flame-kissed dish we serve.
Chef Lidia Patino
Where Passion Meets Nutrition
With mastery in seafood preparation and Asian cuisine, Chef Lidia Patino brings a unique blend of innovation and tradition to Gourmet To Go's culinary team. Her approach combines global flavors with local, nutrient-rich ingredients to create meals that are both exciting and nourishing.
Chef Lidia's culinary philosophy is rooted in two core beliefs:
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Food is a powerful tool for building both health and community
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Every meal is an opportunity to create lasting memories
Drawing from her extensive experience with diverse cuisines, Chef Lidia crafts vibrant dishes that prove healthy eating never means sacrificing flavor. Her creative approach to special dietary requirements has helped countless families discover the joy of sharing meals together, regardless of their nutritional needs.
Specialties:
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Asian-inspired cuisine
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Sustainable seafood dishes
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Dietary adaptation expertise
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Family-style entertainment
Beyond her technical skills, Chef Lidia brings a deep understanding of food's role in overall wellness. She views each dish as an opportunity to support her clients' health while delivering an exceptional dining experience.
Chef Gabriella Donato
Blending Culinary Heritage with Modern Expertise
From early days in her family kitchen to professional culinary excellence, Chef Gabriella's journey is a testament to her lifelong passion for creating joy through food. Her culinary foundation, built alongside her mother, blossomed into formal training at Cabrillo College, where she earned her Associate of Science in Culinary Arts and Hospitality in 2022.
Professional Journey:
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Sous Chef at a premier Asian Fusion restaurant
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Fine dining experience at Vim Restaurant, Santa Cruz
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Two years as semi-private chef with Gourmet To Go Culinary
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Currently serving as full-time semi-private chef
Chef Gabriella brings a unique blend of classical training and family tradition to every dish she creates. Her approach combines:
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Time-honored family recipes passed through generations
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Contemporary culinary techniques
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Diverse cultural influences
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Commitment to exceptional quality
What sets Chef Gabriella apart is her ability to infuse each meal with both professional precision and heartfelt care—a combination that transforms everyday dining into memorable experiences. Her dedication to culinary excellence is matched only by her passion for bringing smiles to clients' faces through thoughtfully prepared, personalized meals.
Chef Leah O’Leary
Blending Culinary Creativity with Thoughtful Nutrition
Chef Leah Simona brings together classical culinary training, fine dining experience, and a passion for creating meals that are both deeply satisfying and thoughtfully prepared. Her approach combines culinary technique, creativity, and an understanding of how flavor, texture, and ingredients work together to create memorable dining experiences.
After earning her degree in Evolutionary Biology and Ecology from the University of Colorado Boulder, Leah pursued her culinary education at Ashburton Chef’s Academy in Devon, England. Her continued exploration of sensory science has shaped her approach to cooking, allowing her to thoughtfully balance flavor, nutrition, and the overall dining experience.
Chef Leah’s Culinary Approach:
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Trained at Ashburton Chef’s Academy in Devon, England, with a foundation in classical culinary techniques
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Inspired by Mediterranean cuisine and global flavors, with an appreciation for seasonal ingredients
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Passionate about recipe development, sensory science, and creating thoughtful, flavorful meals
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Dedicated to adapting recipes to meet dietary needs while preserving the joy and experience of great food
Growing up in a household shaped by her mother’s celiac disease, Leah learned that dietary restrictions should never mean compromising the joy of food. This experience continues to inspire her commitment to creating meals that are inclusive, nourishing and full of flavor.
Inspired by Mediterranean traditions, including Greek, Italian, and Southern French cuisine, with additional influences from Thai and global cooking traditions, Leah’s style celebrates fresh ingredients, vibrant flavors and the connection food creates around the table.
Whether preparing weekly family meals or special dining experiences, Chef Leah brings intention, creativity and culinary expertise to every dish she creates.
Chef Valerie Nielsen
To create a sustainable, meaningful impact that resonates for the next seven generations.
Born and raised in the heart of the Bay Area, California, Chef Valerie's journey with food began long before she stepped into a professional kitchen. It started with a love for the ocean, a fascination with anthropology, and a desired belief that a meal is the most powerful way to create a lasting memory. She's seen first hand how food can be a catalyst for growth and opportunity. She's a woman defined by the convergence of heritage, flavor, and a deep-seated responsibility to the future. As a single mother of three, Chef Valerie's professional drive is fueled by a personal mission: to create a sustainable, meaningful impact that resonates for the next seven generations.
With a unique academic foundation—holding degrees in Culinary Management, Small Business Administration & Entrepreneurship, Anthropology, and working towards a certification in Nutrition—Chef Valerie approaches the hospitality industry as both a scientist and an artist; possessing a rare “supertaster” sensory profile, which she leverage to engineer menus that are as precise as they are soulful-she calls it her biological thermometer for quality control. Chef Valerie's career has been defined by business revitalization. From spearheading environmental community driven initiatives, orchestrating 40% revenue increases for underperforming assets to building start-up infrastructures from the ground up, she specialized in turning culinary visions into profitable, sustainable realities.
Chef Valerie is on a mission with these core values - Mindfully Fueling Our Community, Maintaining Responsibility in Our Purchasing Power, Embodying Ethical Operations and Practices, and Commitment to Sustainability and Regenerative Farming...for those who come after us.
Food is the thread that weaves families and communities together; Chef Valerie invites you to join her in celebrating the flavors of today while we build a better legacy for tomorrow. We don’t just eat to live; we eat to remember who we are and to protect who we will become.