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Gareth Kelsall

By May 24, 2019June 10th, 2021Featured Chefs


Gareth Kelsall

Professional Website:

M.H.Bread and Butter

What are some of your favorite Pacific Gourmet products?

Pon’s Sweet Smoked Paprika flakes are terrific. The line of preserves by Agrimontana are also wonderful. I also really like the 6yr Rustichella Balsamic vinegar.

Pons Smoked Paprika Flakes
Raspberry Preserves, Italy
Balsamico Red Label 6 Year

Why do you enjoy working with Pacific Gourmet?:

The products they carry are always super fresh, I cannot emphasize that enough.
In addition to their high quality products the customer service and sales rep team are really great people. You can always rely on them to take care of the chefs they work with.

Do you have a recipe to share with the PG community?


Yellow Onions – thinly sliced – 10 large or 14 small
Red Bell Peppers – thinly sliced – 12ea
Poblanos – thinly sliced – 8 ea
Jalapeños – thinly sliced – 3ea
Garlic – sliced – 8 cloves
Five 24oz cans tomatoes – crushed by hand
Chicken Stock – approx 5 cups
Smoked Paprika, Toasted Ground Cumin, Honey – to taste
Cilantro – rough chopped – 2 bunches

In heavy bottomed soup pot, heat the oil until very hot.

Sweat Onions
Roast peppers on a sheet tray in oven until charred.
Add peppers and garlic. Continue cooking until soft, stirring often.
Add smoked paprika, honey, and cumin into pot. Salt as well.
Deglaze with a few cups of chicken stock.
Add tomatoes and one bunch of the chopped cilantro.
Cook, stirring often, until it tastes great. Usually takes about 2 hours to cook down. Be sure to stir to the bottom of the pot.
When it is done, add the second bunch of cilantro.
Salt to taste


Gareth grew up in New England and spent a lot of time in upstate NY where his great, great grandfather brought his tomato sauce business from Italy. His childhood was greatly influenced by his Italian heritage and all the many great cooks in his family. To this day every labor day weekend is spent with the entire family making fresh tomato sauce from scratch. They even make it on the same property the tomato sauce factory used to be on. Food has always been a big part of his life. And for the past 10 years living in California, he has learned a lot from working with many great chefs.

Now as he is a chef for the first time, he is exercising his family traditions and sharing with the world.

Cento di Questi!