Rebecca Wilcomb draws inspiration for her authentic Italian cooking from the homeland of her family, in particular her grandmother Giannina, who with her extended family still resides in the Veneto Region of northern Italy. With an inherent passion for food and its beginnings, Rebecca took her first culinary job at Harvest in Cambridge, Mass., where she learned the fundamentals of working in a professional kitchen; followed by Casablanca, a very special place with a lively atmosphere, lots of stories and a colorful past. Rebecca then earned a highly coveted position at Oleana, where she learned how to appreciate where ingredients come from, the importance of thoughtful sourcing, and the great significance of spices.
Rebecca moved to New Orleans in 2008 and found an immediate home at Herbsaint. After working the line under award-winning Chefs Donald Link and Ryan Prewitt, she took over the kitchen as Chef de Cuisine in 2011 and refined her craft. She expanded her scope of knowledge through regular international travel and research, and through personal relationships with Gulf fisherman, area farmers, and local purveyors. Under Rebecca’s leadership, Herbsaint maintained its status as a “Top 10 Restaurant” by the Times Picayune. In 2017, Rebecca was honored by the James Beard Foundation with a Best Chef: South award.
Together with Chef/Partners Donald Link and Stephen Stryjewski, Rebecca opened Gianna in April 2019.