After some time at Harvest and her second gig at Casablanca, Wilcomb earned a coveted position at Boston’s Oleana. Wilcomb cherished this experience, as it taught her the importance of ingredient sourcing and the significance of spices.
After years on the East Coast, Chef Wilcomb made the move to New Orleans in 2008 and began working at Chef Donald Link’s Herbsaint. Under the guidance of both award-winning chefs Donald Link and Ryan Prewitt, Wilcomb was named Chef de Cuisine in 2011. Under Wilcomb’s leadership, Herbsaint continued its reputation of high-quality cuisine, consecutively landing on the Times-Picayune's Top 10 Restaurants list. Chef Wilcomb went on to receive the James Beard Award for Best Chef: South in 2017.
Wilcomb leads by example in forging healthy and ongoing relationships with Gulf fishermen, area farmers, and local purveyors. Gianna’s menu incorporates local produce and seafood, freshly made pasta, and housemade sauces thanks to the detail and dedication of Chef Wilcomb.
