Chef Gordon Griffin brings creativity, warmth, and fine dining precision to food that feels personal, joyful, and deeply satisfying. He is currently a Sous Chef at Misipasta in New York, where he develops seasonal menu items, trains culinary team members, and helps lead efficient kitchen operations. Before Misipasta, Gordon cooked as a Chef de Partie at Saga (✻✻) in New York and as an Assistant Sous Chef at Chroma in Orlando, building a foundation in French, Italian, seasonal, and technique-driven cooking. His food is shaped by a love of elevated comfort dishes, slow-cooked curries, refined plating, and adaptable menus that meet each client's preferences. Gluten-free and allergen-friendly cooking come naturally to him, and he approaches dietary needs with confidence, care, and flexibility. Gordon stands out for making meals feel fun, thoughtful, and client-focused while bringing the discipline of high-level restaurant kitchens into the home.