Gillian Teall

Sous Chef

Born in Grosse Pointe and raised in Ann Arbor, Gillian grew up with a love for food; baking bread with her grandfather in the summers and eventually making elaborate snacks for her friends in high school. After starting her career at the age of 15 working at local favorite such as Zingerman’s, Gillian decided to pursue a degree at the esteemed Culinary Institute of America in Hyde Park, New York. Since graduating, she has worked as a cook, baker and purchaser at various organizations, including four years at Blue Hill at Stone Barns. During her tenure, Blue Hill was awarded 11th place in the World’s 50 Best Restaurants competition, and received 2 Michelin stars. Gillian recently moved back to Michigan after studying food systems, economics, and policy in Maine, where she worked on a lobster boat.