NWI Times Article
An article the NWI times did about Gamba Ristorante, just view these images to read more!
Mike Reuth - Executive Chef
Michael Rueth's fervor for all things gastronomic began, at a very young age, at the home of his restaurateur grandparents. Helping prepare family meals under the careful guidance of his grandmother and Aunt Pattie, he learned that when prepared with love, care, and meticulous attention to detail, food can transcend mere sustenance. After attending business school at The University of Southern California, Mike turned his focus to cooking and attended The California School of Culinary Arts. During his 6 years in California, he developed his enthusiasm for using local and seasonal ingredients. Mike has been with Gamba Ristorante for just over 2 years and brings with him his passion for sourcing unique ingredients and creating dishes with a Modernist flair.
Joseph Flores - Sous Chef
One of Gamba Ristorante's most experienced cooks, Joe became a part of the Gamba family more than 20 years ago at Cafe Venezia. Beginning as a prep cook, he worked his way through each and every station eventually becoming one of the Chefs. Joe considers cooking one of his passions in life. Even after 20 years of learning and evolving as a Chef, Joe still enjoys learning new things to bring smiles and enjoyment to the faces of customers.
William C. Potts III
William C. Potts,III is a self trained chef with thirty-one years in the restaurant industry. As the former owner and executive chef at Clayton's Restaurant, William has cooked for celebrities, United States and Foreign Diplomats and three United States Supreme Court Justices. His innovative Culinary Skill earned him the Four Fork award by Chicago Tribune Dining Guide, and the highest rated Northwest Indiana Restaurant award by the Zagat Survey, together with Five Star review by Post Tribune and Vidette Times Dining Guides. William joined the Gamba Ristorante family in July of 2006. Since then, he has continued to hone his creative culinary Skills.