Gabriel Freeman grew up in Shadyside, MD - a small Chesapeake Bay town where the marsh meets the wood. There, he learned to forage wild edibles, identify mushrooms and catch crabs with a string and a chicken neck.
He started his culinary career at a local French restaurant, eventually traveling and cooking across North America. Freeman cooked everywhere from a Hasidic bakery in Montreal, to Italian fine dining in Boston, landing in Chicago in 2011 at the newly opened Ruxbin restaurant. During his tenure there, Ruxbin was named by both Bon Appetit and GQ as one of the top ten restaurants in the nation. In 2014, Freeman opened Ruxbin’s sister restaurant, Mott St, as sous chef. Mott St quickly joined Ruxbin on Bon Appetit’s list of 50 best restaurants in the nation, as well as being named a Michelin Bib Gourmand. Freeman also spent time in the kitchens of The Publican, Cherry Circle Room, and Lost Lake where he was the opening executive chef.
Freeman’s style draws from his Jewish and Norwegian heritage — he is passionate about smoked and cured fish, meats, ferments, and aromatics. Freeman prides himself on reinventing the familiar by mixing creative ingredients and techniques, which is evident in his revamping of Scofflaw’s all-day and brunch menus.