During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland before bringing his talent to The States. Gabriel began at La Caravelle & Restaurant Jean-George Central Park before going on to his roles as Executive Chef of the much lauded Atelier in the Ritz-Carlton and The Modern, where his cooking received numerous accolades throughout his nearly decade-long tenure. A long-standing member & mentor for the prestigious Bocuse d'Or USA Culinary Council and current Gold winners of the World Competition, Kreuther was named one of Food & Wine's Best New Chefs in 2003 and received a 2009 James Beard Foundation award for "Best Chef: New York City."

In June 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther. Here, Gabriel combines his classic French training and Alsatian heritage with his love of New York City to create a comfortably luxurious experience in the heart of Midtown Manhattan. Just a few of the wonderful accolades Gabriel Kreuther Restaurant has already received include, The AAA 5 Diamond Award, Best New Restaurant of the Year by New York's Village Voice, 3 Stars from the NY Times & Two Michelin Stars, as well as being a member of the prestigious Relais & Châteaux. 

In fall 2016 Gabriel opened Kreuther Handcrafted Chocolate with Pastry Chef Marc Aumont, where the pair unify New York inspired flavors with French techniques, quality ingredients, the finest craftsmanship, and beautiful packaging to create unique chocolates, pastries, and retails treats next door to the restaurant and across from Bryant Park.