At Sonoran House Sam Hughes, 30-year-old executive chef Gabriella “Gabby” Alba crafts an approachable, Sonoran-inspired menu without shortcuts. Though she started with fast food and dishwashing, she landed a pantry cook role and found purpose in the structure and meritocracy of professional kitchens.
However, a baking background helped define her approach, showcased with Sonoran House’s house-baked bread. It instilled respect for process, now guiding her style with simplicity elevated through technique.
In this article, read our Q&A with her about her journey as a chef. Also, take a look at photos of new dishes from the restaurant’s recent menu update (plus an Instagram Reel from our visit coming soon).
Can you tell us about your journey into the culinary world and what led you to become the chef at Sonoran House Sam Hughes?
My journey started out like many others. Straight out of high school, I went to college unsure of what I was going for. I needed money to pay for school and my 350-square-foot studio apartment. Up to this point, I had only ever worked fast food and done some dishwashing jobs on the side.
Eventually, I was able to land my first pantry cook job. It was under the meritocracy of the kitchen that I was able to find my rhythm. From there, I kept moving through different kitchens, learning every station and gaining a deeper understanding of what it meant to cook professionally.
Over time, I found my confidence, my style, and eventually my love for creating food that represents the region I live in. That’s what ultimately led me to Sonoran House Sam Hughes. It felt like the right place to bring together everything I’ve learned my work ethic, my creativity, and my desire to build something that reflects our community and the flavors of the Sonoran Desert.
How would you describe your cooking style? How has your extensive baking background come into play?
I’d say my style is simple made extraordinary. I focus on taking really straightforward ingredients or dishes and elevating them through technique, balance, and attention to detail. My baking background plays a big role in that. Baking gave me discipline, consistency, and a deep understanding of how ingredients work together.
It taught me to be precise and patient, and that carries through to everything I cook. whether it’s bread, pastries, or savory dishes. That foundation is what allows me to keep things simple while still making them feel special.
Why is scratch baking important to you as a chef?
It has been a big part of my career. Being part of the opening team for August Rhodes and working at places like La Baguette Parisienne shaped my love for fresh bread. It’s a labor of love, and the quality shows in every sandwich.
That background plays a key role in my work at Sonoran House. It guides the standards I set in the kitchen and the focus on consistency, technique, and quality. Scratch baking is part of the foundation of how we operate.
Have you had any mentors or role models in the culinary world who have influenced your cooking style?
I’ve been fortunate to work under a lot of different talented chefs, and I’ve tried to absorb as much as I can from each and every one of them. The techniques, standards, and approaches I picked up along the way all show up in my cooking style.
They also influence the way I run my kitchen on a daily basis, from how I train my team to how I approach consistency and quality.
What has been one of the biggest challenges you’ve faced as a young chef, and how did you overcome it?
I don’t think it’s been a singular challenge, but more so the day-to-day. As a young chef, you’re constantly learning how to balance leadership, consistency, and the pace of a busy kitchen.
Every day brings something different, and I had to learn quickly how to adapt, problem-solve, and keep the team moving forward. Over time, staying organized, communicating clearly, and setting standards has helped me handle those daily challenges and grow into my role.
Is there a particular moment or achievement in your career so far that you’re especially proud of?
This moment right here, being the executive chef of Sonoran House. Seeing my menu with my name on it and hearing people say they come back specifically for the food will never cease to amaze me and make me smile. It’s a milestone that represents the years of work it took to get here, and it’s something I’m genuinely proud of.
Leading this kitchen and watching guests connect with what we create has been one of the most rewarding parts of my career so far.
What challenges come into play when sharing a kitchen with another restaurant? [Sonoran House Sam Hughes shares a kitchen with Redbird Scratch Kitchen + Bar]
When you share a kitchen with another restaurant, the biggest challenges are usually space, timing, and communication. You have to be very intentional about organization where things go, when certain prep needs to happen, and how to keep both operations running smoothly without getting in each other’s way.
But what they don’t tell you is that it also comes with a lot of friendship and camaraderie. I’m really fortunate to share a space with such an amazing kitchen like Redbird, and I’m able to learn a lot from Chef Rory.
Are there any upcoming events or collaborations at Sonoran House Sam Hughes that guests should look forward to?
We just hosted our first wine dinner with Daou Vineyard, which was so much fun. As for what’s next, who wants to collaborate? I’m down if you are.
Sonoran House Sam Hughes is located at 2513 E. Sixth St. Keep up with Sonoran House Sam Hughes on Instagram.
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