GABY: I started WGC as a way to document the recipes I was learning in culinary school and cooking as a private chef. It was a place to keep everything in one spot to share with friends and family. Over the years, it’s grown into so much more. Now, WGC is a full-on lifestyle brand with recipes, products, a restaurant, and a community that feels like an extension of my kitchen.
GABY: I started WGC as a way to document the recipes I was learning in culinary school and cooking as a private chef. It was a place to keep everything in one spot to share with friends and family. Over the years, it’s grown into so much more. Now, WGC is a full-on lifestyle brand with recipes, products, a restaurant, and a community that feels like an extension of my kitchen.
GABY: Yes. The moment I started getting DMs from people saying they made my recipes for their families week after week, that was it. It stopped being just a blog and became a real community. When I launched the first product and cookbooks, it really clicked that this could grow beyond just recipes into a whole lifestyle.
GABY: Yes. The moment I started getting DMs from people saying they made my recipes for their families week after week, that was it. It stopped being just a blog and became a real community. When I launched the first product and cookbooks, it really clicked that this could grow beyond just recipes into a whole lifestyle.
Gaby is photographed wearing our Kane Capelet Hoodie in British Royal Navy and the Bella Italian Sweatpant in British Royal Navy.
F&E: How did your background as a private chef influence your approach to creating content and recipes for a broader audience?
GABY: Being a private chef taught me how to cook for all kinds of people with different tastes and preferences. It gave me a strong foundation for balancing flavors, prepping ahead, and making things feel special yet easy. That’s still how I think about every WGC recipe: “How can I make this delicious, doable, and something you actually want to cook on a Tuesday night?”
F&E: Your recipes have such a vibrant, California vibe–how would you describe your personal style, and how does it influence the aesthetic of WGC?
GABY: I’d call it laidback, produce-forward, and fresh…with a little bit of a wow factor. California has such incredible ingredients, and I want everything I create to feel like a celebration of that. Whether it’s a big salad, a grilled main, or a one-skillet meal, the goal is always flavor and ease. Honestly, it’s the same vibe I go for with pieces for F&E—beautiful, functional, and something that feels like home.
GABY: It had been on my dream list for years. I wanted a space that felt like an extension of What’s Gaby Cooking, fresh, seasonal, and super welcoming. The best part has been seeing people gather over the food and hearing them say, “This is exactly what I hoped it would be.” Plus, working with the Neighborly team made it all come to life in the best way.
GABY: It had been on my dream list for years. I wanted a space that felt like an extension of What’s Gaby Cooking, fresh, seasonal, and super welcoming. The best part has been seeing people gather over the food and hearing them say, “This is exactly what I hoped it would be.” Plus, working with the Neighborly team made it all come to life in the best way.
Gaby is photographed wearing our Kane Capelet Hoodie in British Royal Navy and the Bella Italian Sweatpant in British Royal Navy.
GABY: Olive oil, lemons, and garlic. Those three are the base of essentially everything I make.
GABY: Olive oil, lemons, and garlic. Those three are the base of essentially everything I make.
F&E: What has been the most rewarding (or challenging) part of growing your passion for cooking into a brand and now a successful business?
GABY: The most rewarding part is knowing that the recipes and content are actually helping people feel more confident in the kitchen. The most challenging part is knowing when to say no and making sure everything we do still feels authentic and true to the brand. There are a lot of opportunities, but staying focused has been key.
F&E: Do you have anything you’re dreaming up (either personally, or with What’s Gaby Cooking) that you’re looking forward to bringing to life?
GABY: Always! Right now, I’m dreaming up the next few product launches for Dalkin & Co., expanding the menu at the restaurant, launching catering, and growing our Little Mouths, Big Palates project for families with young kids over on Substack. There are a few others, but they are still under wraps! I love being able to evolve the brand as my own life changes, and bring everyone along for the ride.
Thanks for cozying up for 'a cuppa with' Gaby!
To keep up with Gaby and her latest recipes or projects:
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