The Gourmet Gypsy story starts with a little school, called Open Hand, founded by Chef Waya Araos-Wijangco. The school prepares young adults with special needs for work and employment. The vision for Gourmet Gypsy is a social enterprise, a way to present our advocacy for special needs employment in a delicious way. The restaurant is designed to serve as a transition lab for our students from Open Hand. More than 30 percent of our staff have special needs, and work in all areas of the restaurant – dining room, bar, kitchen, bakery and office.
Even with our advocacy, we still ensure the integrity of the restaurant as a business. We use high quality local and imported ingredients - from farmers, producers and purveyors we know and respect. Everything we serve is made from scratch, without preservatives, extenders and MSG. Sustainability is something we are passionate about, so our menu and operations are designed to generate as little waste as possible. We care about our customers’ health, and are advocates of the low-carb lifestyle, so we have removed extraneous sugars and starches from most of our recipes to create more options for those on the Ketogenic, Paleo, LCHF, Gluten-Free, and Vegetarian diets.
We have literally traveled the world to bring back authentic recipes and ingredients to the discriminating palates of our customers. Our travel memories and experiences serve as the backdrop of the menu. Our hashtags #chefwayatravels and #traveltheworldonyourplate reflect our global gourmet ethos.
Welcome to Gourmet Gypsy and hope you enjoy your meal!