After Harassment Scandal, Top Chef Winner Gabe Erales Is Sorry He Let Everyone Down

Feel the heat in the kitchen of controversy, Gabe Erales, the Austin winner of Bravo’s most recent season about Top Chef, issued a detailed apology on his Instagram on Friday for his previous work behavior. In the first day of this month, disclosure report that, in December 2020, two months after the competition show ended filming, Erales was fired from his position as head chef at the Comedor restaurant following allegations against him of harassment and discrimination against judge.

In Erales’s note, which features three black squares on Instagram, he writes that his three weeks of silence since the news broke is because he “needs time with my family to get started. healing process”.

He continued, “to be clear, my wife didn’t know that, I was in a consensual relationship with a coworker and then reduced her working hours, which combined is a bad thing. [judgment] calls and resulted in my termination of the contract after I filmed Top Chef. “

Philip Speer, “Chef-partner” at Comedor, an Austin restaurant, previously said that Erales was “fired for repeatedly violating the company’s ethics policy because of his involvement in harassment of women,” according to the report. American American Austin.

Erales wrote that “part of the chef role is to establish the culture and uphold the values ​​of the restaurant,” and that “his main focus now is on my family.”

Erales was awarded $250,000 for winning the 18th season of the popular Bravo show. Diversity called the season, filmed during the pandemic in Portland, “a joy to watch” with Erales’ modern interpretation of Mexican cuisine (with lots of moles) being an impressive highlight. His confrontation, Houston Dawn Burrelland Seattle’s Shota Nakajima as “one of the hardest finals in Top Chef history,” by trade.

When news of Erales’ dismissal became public earlier this month, Top Chef host Padma Lakshmi said she was unaware of the charges against Erales and call for an investigation. At that time, Erales reported is developing its own restaurant in downtown Austin called Bacalar, which highlights the cuisine of the Yucatán region of Mexico. (Comedor, where he no longer works, also has an extensive menu with items like bone marrow tacos and more than 100 different mezcal options.)

Bravo has yet to comment Diversity.

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