Gabriel Biton

General Manager and Partner

Gabriel was raised in a farming community, where he spent his childhood surrounded by the rhythms of nature and learning the values of hard work, patience, and the deep satisfaction of growing and caring for food from the ground up. It was also in his parents' small, family-run restaurant that he first witnessed the magic of food, how simple, honest dishes could bring people together, create lasting memories, and nourish both body and soul.

As a young adult, Gabriel traveled the world, from the bustling street food markets of Thailand and Laos to the vineyards of Europe and the stunning shores of Australia and New Zealand. Eventually, his travels led him to New York City, where a 10-day visit turned into more than 20 years. The city’s energy and endless possibilities made it impossible to leave.

Gabriel’s culinary career began at Steak Frites, a beloved French bistro in Union Square, where he discovered a lifelong passion for French cuisine and wines. After a three-year detour to Brazil, he returned to New York carrying with him a Brazilian-inspired joy for food, gathering, storytelling, and living in the moment. He spent five years refining his craft at City Lobster in Rockefeller Center before eventually making his way to the Upper East Side. It was here that he discovered something truly special at Café d’Alsace, where he began as a manager and, for over 12 years now, has proudly served as General Manager of this neighborhood gem.

One of Gabriel’s most heartfelt achievements has been keeping his promise to reunite his entire team after the pandemic. This was made possible thanks to the unwavering support of the restaurant’s neighbors, loyal guests, and community. Today, he is deeply proud of Café d’Alsace and the space it has become. It is a place where guests can gather, enjoy delicious food, and create lasting memories with friends and family, all while escaping, if only briefly, from New York’s famous “grind.” To Gabriel, it is not just a restaurant. It is a home, and one he is grateful to share for many years to come.