Where One of the World's Best Mexican Restaurants Gets Its Corn - Vendors

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Oaxaca, Mexico.

How Some of the World's Rarest Uni Is Harvested by Korean Elders - Vendors

On-site Production Coordinator and Supervising Producer for a 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Jeju Island, South Korea.

Eater - How a Legendary NYC Grocery Store Sells 4,000 Pounds of Fish per Week

Supervising Producer for this Emmy-nominated episode of Eater’s The Experts.

How Curtis Stone Runs One of the Best Steakhouses in the World - Mise En Place

Supervising Producer for Eater

Behind the Scenes at NYC's Busiest Bakery - The Experts

Pitched, developed and was the Supervising Producer for this episode of Eater’s The Experts

How Two Michelin-Starred Restaurants Operate Out of One Kitchen in NYC - Mise En Place

Pitched, developed and was the Supervising Producer for this episode of Eater’s Mise En Place.

Eater - What It Takes to Run One of the Best Bakeries in the U.S.

Supervising Producer for Eater

How One of the Most Vibrant Spices Is Made - Vendors

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Hungary.

Eater - How Paulie Gee's Became a Legendary New York Slice Shop

Piloted and developed Eater’s ICONS video series. Sponsored by American Express, season 1 highlighted iconic NYC pizza shops.

New York Times Cooking - Two Chefs Make A Meal Out of Bananas

Developed, piloted, and produced this New York Times Cooking video series, which has over 8 Million views on YouTube.

Eater - How a French Bakery Made the No. 1 Baguette in Paris

Produced this episode of The Experts, Eater's James Beard nominated series, in anticipation of the 2024 Paris Olympics.

Eater - How Hamburger America Became the Top Burger Spot in NYC

As the Supervising Producer, Gabriella developed Eater’s ICONS video series. The episode at Hamburger America has garnered over 2 Million views since its debut.

Epicurious - How To Slice Every Fruit

Developed, piloted, and produced the video series Method Mastery for Epicurious, which has over 200 Million views on YouTube.

How To Fillet Every Fish | Method Mastery | Epicurious

Produced video for Epicurious. Garnered over 4 million views in the first 72 hours.

Eater - How Barbs B Q Became Texas's Hottest New BBQ Spot

Supervising Producer for Eater

Eater - The Secret Behind Japanese Katsuobushi

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Japan.

The Best Korean BBQ Pork Comes From Jeju Island - Vendors

On-site Production Coordinator and Supervising Producer for a 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Jeju Island, South Korea.

How Bangkok's Le Du Earned a Michelin Star Six Years in a Row - Mise En Place

Produced and developed this episode of Eater’s Emmy-nominated series, Mise En Place.

How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Eater - The Legendary Italian Dishes Behind One of New York's Toughest Reservations

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Why the Best Chopped Cheese in NYC Comes From a Food Truck - The Experts

Creative Developed this episode of Eater's series The Experts: Street Food, which has over 2 Million views on YouTube.

How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors

Supervising Producer for Eater’s videos series Vendors

How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors

Supervising Producer of Development for this episode Vendors, Eater’s Emmy Award-winning video series.

How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place

Supervising Producer for this episode of Eater’s Emmy-Award-winning series, Mise En Place

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking

Directed and Produced for New York Times Cooking

New York Times Cooking - How to Make Gochujang Caramel Cookies

Filmed, produced and directed Eric Kim's viral gochujang cookie recipe video for New York Times Cooking.

Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking

Directed and produced for New York Times Cooking

The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

Filmed for NYT Cooking

Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking

Led creative development, directed and produced NYT Cooking series.

How to Make Budae Jjigae | Eric Kim's Korean Essentials | NYT Cooking

Directed and Produced for NYT Cooking

How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking

Directed, produced and edited for New York Times Cooking

The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

Directed, produced, filmed and edited

Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking

Filmed and produced for New York Times Cooking

Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking

Directed, produced, filmed and edited

Can Sohla Make A Meal Out Of Oreos? | NYT Cooking

Shot and produced for New York Times Cooking

Where One of the World's Best Mexican Restaurants Gets Its Corn - Vendors
How Some of the World's Rarest Uni Is Harvested by Korean Elders - Vendors
Eater - How a Legendary NYC Grocery Store Sells 4,000 Pounds of Fish per Week
How Curtis Stone Runs One of the Best Steakhouses in the World - Mise En Place
Behind the Scenes at NYC's Busiest Bakery - The Experts
How Two Michelin-Starred Restaurants Operate Out of One Kitchen in NYC - Mise En Place
Eater - What It Takes to Run One of the Best Bakeries in the U.S.
How One of the Most Vibrant Spices Is Made - Vendors
Eater - How Paulie Gee's Became a Legendary New York Slice Shop
New York Times Cooking - Two Chefs Make A Meal Out of Bananas
Eater - How a French Bakery Made the No. 1 Baguette in Paris
Eater - How Hamburger America Became the Top Burger Spot in NYC
Epicurious - How To Slice Every Fruit
How To Fillet Every Fish | Method Mastery | Epicurious
Eater - How Barbs B Q Became Texas's Hottest New BBQ Spot
Eater - The Secret Behind Japanese Katsuobushi
The Best Korean BBQ Pork Comes From Jeju Island - Vendors
How Bangkok's Le Du Earned a Michelin Star Six Years in a Row - Mise En Place
How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place
Eater - The Legendary Italian Dishes Behind One of New York's Toughest Reservations
Why the Best Chopped Cheese in NYC Comes From a Food Truck - The Experts
How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors
How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors
How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place
How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts
How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking
New York Times Cooking - How to Make Gochujang Caramel Cookies
Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking
The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking
How to Make Budae Jjigae | Eric Kim's Korean Essentials | NYT Cooking
How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking
The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking
Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking
Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking
Can Sohla Make A Meal Out Of Oreos? | NYT Cooking
Where One of the World's Best Mexican Restaurants Gets Its Corn - Vendors

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Oaxaca, Mexico.

How Some of the World's Rarest Uni Is Harvested by Korean Elders - Vendors

On-site Production Coordinator and Supervising Producer for a 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Jeju Island, South Korea.

Eater - How a Legendary NYC Grocery Store Sells 4,000 Pounds of Fish per Week

Supervising Producer for this Emmy-nominated episode of Eater’s The Experts.

How Curtis Stone Runs One of the Best Steakhouses in the World - Mise En Place

Supervising Producer for Eater

Behind the Scenes at NYC's Busiest Bakery - The Experts

Pitched, developed and was the Supervising Producer for this episode of Eater’s The Experts

How Two Michelin-Starred Restaurants Operate Out of One Kitchen in NYC - Mise En Place

Pitched, developed and was the Supervising Producer for this episode of Eater’s Mise En Place.

Eater - What It Takes to Run One of the Best Bakeries in the U.S.

Supervising Producer for Eater

How One of the Most Vibrant Spices Is Made - Vendors

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Hungary.

Eater - How Paulie Gee's Became a Legendary New York Slice Shop

Piloted and developed Eater’s ICONS video series. Sponsored by American Express, season 1 highlighted iconic NYC pizza shops.

New York Times Cooking - Two Chefs Make A Meal Out of Bananas

Developed, piloted, and produced this New York Times Cooking video series, which has over 8 Million views on YouTube.

Eater - How a French Bakery Made the No. 1 Baguette in Paris

Produced this episode of The Experts, Eater's James Beard nominated series, in anticipation of the 2024 Paris Olympics.

Eater - How Hamburger America Became the Top Burger Spot in NYC

As the Supervising Producer, Gabriella developed Eater’s ICONS video series. The episode at Hamburger America has garnered over 2 Million views since its debut.

Epicurious - How To Slice Every Fruit

Developed, piloted, and produced the video series Method Mastery for Epicurious, which has over 200 Million views on YouTube.

How To Fillet Every Fish | Method Mastery | Epicurious

Produced video for Epicurious. Garnered over 4 million views in the first 72 hours.

Eater - How Barbs B Q Became Texas's Hottest New BBQ Spot

Supervising Producer for Eater

Eater - The Secret Behind Japanese Katsuobushi

Supervising Produced this 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Japan.

The Best Korean BBQ Pork Comes From Jeju Island - Vendors

On-site Production Coordinator and Supervising Producer for a 12-episode international season of Eater’s Emmy-award-winning series Vendors, sponsored by YETI. This episode was filmed on location in Jeju Island, South Korea.

How Bangkok's Le Du Earned a Michelin Star Six Years in a Row - Mise En Place

Produced and developed this episode of Eater’s Emmy-nominated series, Mise En Place.

How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY - Mise En Place

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Eater - The Legendary Italian Dishes Behind One of New York's Toughest Reservations

Supervising Producer of Development for this episode of Eater’s Emmy-nominated series, Mise En Place.

Why the Best Chopped Cheese in NYC Comes From a Food Truck - The Experts

Creative Developed this episode of Eater's series The Experts: Street Food, which has over 2 Million views on YouTube.

How the Largest Lobster Company in Maine Processes Over 600,000 Pounds per Week - Vendors

Supervising Producer for Eater’s videos series Vendors

How a Brooklyn Brewmaster Makes Some of the Finest Beer in America - Vendors

Supervising Producer of Development for this episode Vendors, Eater’s Emmy Award-winning video series.

How a Japanese Master Chef Created a Michelin-Starred French Restaurant - Mise En Place

Supervising Producer for this episode of Eater’s Emmy-Award-winning series, Mise En Place

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts

Supervising Producer of Development for this episode of Eater’s The Experts, a James Beard Award-nominated series.

How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking

Directed and Produced for New York Times Cooking

New York Times Cooking - How to Make Gochujang Caramel Cookies

Filmed, produced and directed Eric Kim's viral gochujang cookie recipe video for New York Times Cooking.

Brown-Butter Toffee Sandwich Cookies | Sohla El-Waylly | NYT Cooking

Directed and produced for New York Times Cooking

The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

Filmed for NYT Cooking

Can A.I. Make Pasta Better Than a Pro Cook? | Eric Kim vs. ChatGPT | NYT Cooking

Led creative development, directed and produced NYT Cooking series.

How to Make Budae Jjigae | Eric Kim's Korean Essentials | NYT Cooking

Directed and Produced for NYT Cooking

How to Make Milk Bread That Looks Just Like the Emoji | Eric Kim | NYT Cooking

Directed, produced and edited for New York Times Cooking

The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

Directed, produced, filmed and edited

Gooey Bittersweet Brownie Shortbread | Melissa Clark | NYT Cooking

Filmed and produced for New York Times Cooking

Priya Krishna Tries Pizza Made to Last For 3 Years | M.R.E. Taste Test | NYT Cooking

Directed, produced, filmed and edited

Can Sohla Make A Meal Out Of Oreos? | NYT Cooking

Shot and produced for New York Times Cooking

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