With extensive experience cooking at notable restaurants on both the east and west coasts, Gitane Executive Chef Bridget Batson offers a balanced culinary perspective that integrates a passion for ingredients with technical skills garnered during her 25 years in restaurant kitchens. New Jersey born Batson, named a San Francisco Chronicle Rising Star Chef in 2001 while serving as chef at Hawthorne Lane/TWO, kicked off her culinary career at the age of fifteen, working at a New Jersey diner. She continued on that path, becoming sous chef at Middleville Inn, also in New Jersey, and completed formal training in pastry at Peter Kump's New York Cooking School (now Institute of Culinary Education), before deciding that savory was her speed. An externship at Tom Colicchio's now-defunct Mondrian restaurant in New York introduced Batson to an upscale restaurant atmosphere, and she took her talents to Boston to work at Chris Schlesinger's grill-driven Blue Room, where she rose in the ranks from line cook to executive chef before accepting a post cooking French bistro food at the renowned Hamersley's Bistro in Boston's South End.

Armed with a high level of accomplishment garnered in east coast kitchens, Batson decided to pursue her intrigue with the bay area's reputation for fresh ingredients and seasonality, and head west to San Francisco. Thankful for her leadership at his bistro, Batson's then-employer Gordon Hamersley connected her with Wolfgang Puck protégés Anne and David Gingrass, whom Batson worked for at Hawthorne Lane/TWO for over a decade. Seeking a change of pace, Batson joined the Pizzeria Delfina team in spring 2009, working alongside Anthony Strong, who schooled her on the art of perfect Pizza. Recruited to lead Gitane's kitchen based on her positive reputation and impressive skills, Batson is excited about her new role at one of San Francisco's most visually stunning restaurants.