Chef Gail Hooks was born and raised on the island nation of Trinidad and Tobago and learned to cook and bake, from an early age from her Mom and Aunt who were reputable cooks.
Chef Hooks always loved cooking and honed her skills cooking for friends and loved ones for several years. She served on Active Duty in the U. S. Air Force, for 23 years during which time she lived and/or traveled to over 190 cities from as far north as Tromso, Norway to as far south as Cape Town, South Africa and as far East as Dakar, Senegal far West as Perth, Australia to and points in between.
After she retired from the U.S. Air Force, Chef Hooks enrolled at the International Culinary Schools, Arts Institute of Washington and completed her Associates in Culinary Arts. She completed her Externship at the Ritz Carlton, Pentagon City, VA before pursuing a BSc in Culinary Management degree with the Arts Institute of Pittsburgh.
Chef Hooks last assignment was to London, UK during which time she planned, catered, and hosted numerous official and unofficial functions for high-level members of her Agency. Chef Hooks also completed an externship with the prestigious London InterContinental Hotel.
She completed additional Culinary training with Le Cordon Bleu, London; Cake decorating and Baking classes with the esteemed Mich Turner, MBE; and the award-winning, published Chef Richard Bertinet. On her extensive travels Chef Hooks could be found scouring the famed Borough Markets in London, or La Boqueria, in Barcelona, Spain; or food markets in, whichever country she happens to be visiting.
This extensive travel forms the base of Delectable Dining’s innovative, globally inspired cuisine. In her spare time, Chef Hooks enjoys developing new recipes or revamping old favorites, fine tuning her wine knowledge, and volunteering, as a Chef Instructor, in her community. Chef Hooks is based in Lorton, Virginia.
The Delectable Team. The Delectable Team is made up of Chef Hooks, and her Culinary assistant, Chef Abrar.