The Team

Young male chef in a white coat smiling at the camera against a plain background.
Young male chef in a white coat smiling at the camera against a plain background.

Gabriel Briseño

Head Chef

My journey in the kitchen began at 16, and what started as a passion for cooking has grown into a lifelong pursuit of great food, meaningful experiences, and the stories that bring them together.

I began my professional career working under a graduate of the Culinary Institute of America before attending the CIA in Hyde Park, where I spent two years developing my craft. After graduating, I moved to California, where I had the opportunity to work in Michelin-level restaurants and further shape my approach to cooking.

Those experiences continue to influence the way I cook today. Inspired by California cuisine, I gravitate toward seasonal ingredients, thoughtful techniques, and dishes that allow the quality of each component to speak for itself. I believe food doesn’t need to be complicated to be memorable. Sometimes, the simplest preparations, executed with care and intention, are the most rewarding.

My approach to food is also deeply personal. I grew up in a large Mexican family where food was always at the center of bringing people together. Meals were more than something to share; they were an expression of family, culture, and connection. Traveling throughout Europe has further broadened my perspective, introducing me to new traditions, ingredients, and ways of experiencing food. These influences continue to inspire me to explore global cuisines while finding my own voice as a chef.

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A smiling man in a gray chef's coat sitting at a white table with a bottle of red wine in front of him.
A smiling man in a gray chef's coat sitting at a white table with a bottle of red wine in front of him.

Eddie Ledesma-Porter

Sommelier

Eddie’s immense passion for food, wine & hospitality has fueled his career forward in a multitude of ways. A graduate of the prestigious Culinary Institute of America, Eddie continues to give back by mentoring past, present and future students for the Institute and currently sits as the Vice-Chair for the college’s Alumni Council. His skill set and zeal for the food and beverage industry allowed him to become a distinguished leader at prestigious hotels, premiere cultural centers and restaurant groups including: The Ritz-Carlton Naples and Cameron Mitchell’s national concept, ‘Ocean Prime’.

Wanting to share his knowledge and acumen for wine and beverage with other restaurant businesses, Eddie began consulting for various concepts across the Dallas-Fort Worth Metroplex in 2012 and continues to do so today. Creating and launching May’s Eats Gourmet To Go in Corinth, Texas in January of 2021 advances his dream of sharing love through food and being an active part of the Corinth and Lake Cities Communities.