Leading with Flavor: Chef Gaia Bartolini’s Rise in the Hilton Kitchen

Chef Gaia Bartolini’s culinary journey is as rich and layered as the dishes she creates. Raised on the Tuscan coast and taught to cook by her grandmother, Gaia’s early love for food was only matched by her creative spirit…one that explored music, art and sculpture before finally finding its way back to the kitchen. Today, she’s the Executive Sous Chef at the iconic London Hilton on Park Lane and a rising star in Hilton’s global culinary scene. Her story is one of courage, creativity, and reinvention…a reminder that following your passion can take you further than you ever imagined.

You grew up in Italy…when did your love of cooking really begin?

Like many Italians, I learned to cook from my grandma. Every Sunday we made fresh pasta together…she was very traditional I don't think she’d appreciate how I make pasta today, but those moments taught me the value of flavor, family, and craft.

Before you became a chef, what kind of path were you following?

I’ve always been artistic. I studied music, went to an art-focused high school, played guitar in bands, and even studied marble sculpture. But over time, I realized I needed something more dynamic…something that kept me active and let me create with my hands every day.

During university, I had to cook for myself and in Italy, we don’t really do microwave meals! Cooking became my favorite part of the day. I started hosting dinners for friends, and the joy of feeding people just clicked. That’s when I knew I wanted to do it for a living.

Changing careers often isn’t easy.  How did you make that transition?

Italy was going through a massive economic crisis at that time and finding a job was difficult, let alone starting a new career without experience or qualifications. I was working in a bar during university and was responsible for the bar menu, but it wasn't fulfilling. On top of that, I felt frustrated because I couldn’t speak English…not so great when you work with the public in a tourist town.

So, I made a big decision; I left university, left my hometown, and moved to London... didn’t speak a word of English. I started as a cleaner in a hotel while sorting out housing, a bank account, and everything else. Then I began looking for a job as a chef.

That took guts! It must have been tough to get your foot in the door. So, what was your first culinary job in London?

Oh, it was rough! My first chef job was, well, let's say that It was a fake Italian restaurant, and I basically had to forget everything I knew just to work there. I still feel ashamed that I had to make carbonara with cream! I’m surprised they didn’t take my passport away! But it taught me resilience.

Eventually I moved on and got a job through a friend in a restaurant chain. The food wasn’t my favorite, but I was promoted internally and took on my first management role within a year.

And then you moved to Manchester.  What inspired that change?

After five years in London, I decided to move to Manchester for financial reasons. It wasn’t an easy decision because I’ve always loved London. I'm passionate about music, and many of my favorite bands are from there. But I always knew it wasn’t goodbye forever.

When I moved to Manchester, I started working in fine dining. That’s where I began to blend the traditional Italian home cooking I grew up with and the British fine dining techniques I was learning. I also travel often and draw a lot of inspiration from local cuisines. My suitcase always comes home full of spices!

What has your Hilton journey been like so far?

Incredible!  I joined Hilton Manchester Deansgate as a Sous Chef two years ago and felt right at home. I’ve learned so much, worked with an amazing team, and recently won MVP at Hilton’s Flavour & Flair Grand Finale! And now I’m starting a new chapter as Executive Sous Chef at London Hilton on Park Lane. I couldn’t be more excited.

Any advice for young women considering a culinary career?

Women’s rights are very important to me. I’m involved in various projects and charities that support equality and empowerment, both at work and beyond.  That said, my advice is, be ready to make sacrifices!  For me, it has meant being away from my family for over ten years and having to set aside other passions like playing guitar, going to gigs, snorkeling, and scuba diving. But that’s the price of having the perfect job…and I wouldn’t trade it for anything else. 

Quickfire with Gaia

What time do you wake up / what is your daily routine to start your day? I’m normally an early bird; I wake up before 8:00am most days. The first thing I do is make my cappuccino (I LOVE coffee - I can barely talk before my first one!). After that, I do my daily house chores and go to the gym before my shift.

What do you do for self-care? To me, self-care means switching off and doing something for yourself outside your daily routine. I usually listen to music or podcasts while doing some skincare or cooking comfort food or even enjoying a nice glass of wine.

Do you have a personal culinary point of view? What do you enjoy cooking?

I think sustainability is crucial these days, which is why reducing waste and trying to use seasonal and local ingredients are a big part of my cooking. Also, evolving and developing is very important to me. I love traveling, trying new foods, and getting inspired. I’m the kind of person who orders the weirdest thing on the menu and constantly experiments with new ingredients, spices, and techniques.

When entertaining guests at home, what do you like to serve? I love cooking for friends and family, and I like the idea of sharing something with your loved ones. So, I often make dishes meant to be shared, like selections of tapas, mezzes, or antipasti. Then something baked to share, such as lasagne, a roast, or a pie. I usually ask my guests to bring desserts because I’m not the best pastry chef.

Any tips on creating an outstanding guest experience at home? My tips for a successful dinner at home are… make the table look nice, use your best plates and glasses, add some wild or dried flowers for decoration, and maybe some candles. Serve drinks with a small selection of snacks before the meal. In Italy, we call this aperitivo, and it’s a great way to start the evening. You can serve cheeses, cold cuts, or even crisps and nuts. Another tip is to make something that you can cook in advance and reheat when it’s time to eat, so you can spend more time with your guests and enjoy the evening together.

Chef Gaia’s Winning Recipe: Squid Ragu

“I chose this dish because it’s delicious, deceptively simple, and sure to impress your guests. It was also part of my winning entry at last year’s Flavor & Flair Competition.”

squid ragu by Chef Gaia

Serves: 4

Ingredients

• 1¾ lbs squid with tentacles (fresh or frozen)

• ¼ cup olive oil

• 2 tablespoons finely diced celery

• 1 cup finely diced carrots (about 2 medium)

• 1 cup finely diced onions (about 1 medium)

• 2 tablespoons tomato paste

• ½ cup dry red wine

• 2½ cups tomato passata (or crushed tomatoes)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

  
  

Instructions

1.     Prepare the Squid: Separate the heads from the tentacles. Halve the tentacles and remove the hard part at the base. Finely dice the heads.

2.     Make the Soffritto: In a large pan over medium heat, warm the olive oil. Add diced carrots, onions, and celery. Sauté until softened and aromatic (about 5–7 minutes).

3.     Cook the Squid: Add the squid heads and tentacles. Cook over medium heat until the liquid they release fully evaporates, stirring occasionally.

4.     Deglaze with Wine:Pour in the red wine and cook until it evaporates completely.

5.     Add Depth: Stir in tomato paste and a pinch of salt. Cook for 2–3 minutes to develop flavor.

6.     Simmer: Add the tomato passata. Cover partially and let it simmer on low heat for 1 hour, stirring occasionally.

7.     Finish and Serve: Taste and season with black pepper and fresh parsley. Serve warm with pasta or crusty bread.

Buon appetito!