When elegant desserts meet Italian cuisine, the result is meals at Bibiana Osteria-Enoteca, one of the city’s busiest Italian eateries. And for the sweet conclusions, you can thank the restaurant’s new pastry chef, Jemil Gadea.

Young and enthusiastic, this Miami native grew up in Michigan, where he launched his eventual culinary career by working in a local restaurant, first as a dishwasher, then a line cook, and finally to the pastry side of the kitchen. Still somewhat undecided about his future, Gadea enrolled in a local community college for its culinary arts program. “I worked during culinary school,” said Gadea. “It was in a local bakery. I liked the work, but did not really love it.”