Chef Gabrielle “Gabby” Smith, is a matriculating senior at Johnson & Wales University, Providence, pursuing a Bachelor of Science in Food & Beverage Entrepreneurship. A native of Charleston, South Carolina, she draws inspiration from her Gullah Geechee heritage and the Low Country’s rich food traditions. An innovative farm-to-table chef, Chef Gabby champions sustainability and local sourcing in every dish. Through her brand Grits and Gabs, she is reimagining Gullah cuisine by blending cultural storytelling with contemporary culinary innovation to truly recognize food is not only nourishment for the body but sustenance for the soul. Chef Gabby believes and practices zero-waste cooking in meal preparation. It is a goal to help everyone see that zero-waste cooking increases economic savings, reduces food waste, fosters creativity, enriches the gastronomic experience and promotes conscious eating. In 2024, achieving national academic recognition, Chef Gabby won a four-year tuition scholarship in the Johnson & Wales Future Food Competition with her signature dish Sea Island Spiced Grouper with Fried Collard Greens and Sea Island Red Pea Soccutash. Already pursuing entrepreneurial endeavors, Chef Gabby is the founder of Plate It Forward, an initiative dedicated to mentoring and equipping the next generation of food and beverage professionals. With her entrepreneurial vision, culinary creativity, and commitment to sustainability, Chef Gabby hopes to continue emerging as one of the most promising young leaders in the industry.