A native of Sao Paulo, Brazil, Wilson came to America in 1986. He began at Neuilly-Sur-Seine in Long Island, then the Manhattan Bistro in Soho. Attracted by the happening food scene upstate, Wilson came to the Hudson Valley in 2001. Since 2005, he has led the kitchens of Gigi Hudson Valley, sharing his refined style, knowledge of world cuisine and passion for Mediterranean cooking with our treasured guests and friends.
“Why do people like the food at Gigi’s? It’s fresh, fresh, fresh - plus, tasty and plain old good for you. At Gigi market, farmers come in all day long, bringing me great ingredients right from their fields. I think this is the best way to cook. It’s all so simple. You aren’t masking anything. If we have fresh tomatoes, I’ll just add a sprinkle of good salt, fresh pepper, good olive oil, and let the food stand out. No need to cover it up."
Selina has a bachelors degree from the CIA where she specialized in baking and restaurant management. She joined Gigi two years ago as a server and is now the manager of Gigi Trattoria and Gigi Market. “The scope of the company continues to grow and I’m so appreciative of all the chances I’ve been given. These days I spend a lot of time at Gigi market and I get to see the grocery side and service side of the business. The various aspects of Gigi core businesses (trattoria, market and catering) points to a real depth in the company which as an employee means I get to keep learning and trying new things”. Selina is loving the Gigi Market Agriturismo dinners with all the ingredients sourced within a five mile radius of Greig Farm. “It keeps me on my toes and having fun!” Selina is now a growing force in our catering sales and planning team.
Danielle is our Head Baker/Pastry Chef who shows up early each morning to start baking all our delicious desserts and breads. She comes to Gigi HV via the Culinary Institute of America where the pastry bug bit her. “I’m interested in rustic desserts using local products. That is the way I craft all Gigi’s artisan loaves, baguettes, foccacia, bagels, and cinnamon buns using the very best ingredients. That’s the thing -- you need to start off with good stuff and don’t mess around. No overprocessing! My goal is to make food that meets a very high quality mark. Sure that adds a measure of professional pressure to my job, but I wouldn’t have it any other way.” Danielle grew up in neighboring Hurley and brings her farm girl best to our business every day. We are grateful.
Peggy has been an integral part of the Gigi family since the beginning. She brings over 25 years of bookkeeping and accounting expertise with a specialty in small and medium sized businesses, a perfect fit for our growing company. Peggy strengths are in sales and profit analysis, auditing and forensic accounting. She is an active member of the NSA (National Society of Accountants).
To learn more about the Gigi team members, click here.