Gabriele Bertaccini

Profile Overview

Gabriele Bertaccini was born on December 16, 1985, in Florence, Italy, and grew up in a Mormon Italian family. He began cooking at age 13 and enrolled at the Bernardo Buontalenti Institute of Culinary Arts and Management in Florence. After graduating, he worked in various kitchens in Florence and Paris before moving to the United States. 

In 2008, he launched iL Tocco Food, a catering and culinary events company in Phoenix, Arizona. He later created Culinary Mischief, an exclusive underground supper club that expanded to Los Angeles, New York, London, and Italy. In 2016, Food & Wine named it one of the top five culinary event companies in the country. 

Bertaccini’s TV career took off in 2020 when he appeared as the food expert on Netflix’s Say I Do. He later became a regular on Food Network through appearances on Beat Bobby Flay, Wildcard Kitchen, Alex vs. America, Guy’s Grocery Games, and Chopped. In 2023, he co-hosted Ciao House on Food Network alongside Alex Guarnaschelli. Then, in 2025, he co-hosted Season 29 of Worst Cooks in America alongside the late Chef Anne Burrell, a season that aired posthumously as a tribute to her legacy. 

Education

  • Studied at Bernardo Buontalenti Institute of Culinary Arts and Management, Florence, Italy
  • BS in Supply Chain Management from Arizona State University, Tempe, Arizona
  • BS in Journalism and Public Relations from Arizona State University, Tempe, Arizona
  • MS in Media and Mass Communication from Arizona State University, Tempe, Arizona

Dating & Marriage

    Children

      Net Worth & Income

      • Food Network contract, which includes regular appearances as host, co-host, and judge across multiple shows.
      • Founder of GABRiELE BERTACCINI Experiences, a luxury culinary events company offering invitation-only dinners, cooking experiences, and private chef services globally.
      • Founder of iL Tocco Food, an Arizona–based catering and events company, which expanded nationally and internationally.
      • Former food and wine columnist for Food & Wine and Green Living Arizona; currently working on a book blending memoir, recipe, and philosophy.

      Awards

      • Phoenix Business Journal — 40 Under 40 (2014)
      • James Beard Foundation — selected for Taste America dinner; the first Arizona chef without a physical restaurant to receive this honor.

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