Owner / Operating Partner
20+ years of experience in the hospitality industry. Growing up in Southern California between the Imperial Valley and San Diego has given her a unique perspective on agriculture, farming, and how natural growth fits into a balanced life. She first developed a love for food by hanging on her grandmother’s apron while the matriarch prepared food for Bielma’s large family.
She trained under legendary chefs throughout Southern California, and after mastering the operation of the high-end restaurant kitchen, Bielma began managing business operations as the executive chef and food and beverage director for Loews Resorts, Marriott, and Eataly.
Under her direction, she has redesigned and developed kitchen operations and an innovative re-branding structure for takeover acquisitions.
Owner / Culinary Partner
Chef Matthew Morello has dedicated the past 30+ years to the culinary world and hospitality industry. He has had amazing opportunities to train under some of the finest chefs in the country in world-renowned restaurants and hotels, being fortunate to be on many of the opening teams.
For the last 13+ years, as Morello Hospitality Group, He has built and sold successful award-winning restaurants and operated a management consulting company that has developed and rebranded many different concepts. MHG was established as a chef-inspired vision to bring the standards of finer dining restaurants and the gracious hospitality of boutique hotels to casual trendy food concepts in affluent suburban communities.
Over the past 13 years, MHG has operated profitable restaurant concepts, consulted on foodservice projects, created products brands, managed hotel properties, built management teams & organization of
properties established MHG restaurants as award-winning and destination dining North of Boston and sold restaurants for a profit.
Executive Pastry Chef
Giselle Miller, a former 30 under 30 recipient, is a Bridgeport, Connecticut native and has built an impressive pastry career in New England over the past decade.
She began at Le Cordon Bleu and worked her way through now-shuttered restaurants Sel De La Terre and Radius. After 2 1/2 years at Liquid Art House, Giselle spent several months orchestrating the creation of desserts at Cambridge’s Café ArtScience. In 2019, while at Menton in Boston, she became a semifinalist of the James Beard Award Rising Star Chef of the Year.
Giselle joined the Bird & Wolf team in 2020 as Executive Pastry Chef. “Even traditional French desserts, with ingredients like chestnut or vanilla, you can still make them cool without sounding or looking boring,” she says. “I feel like that’s something that I enjoy. I’m a little bit of a weirdo.”
Giselle shares her love for science and food through her unique molecular gastronomy approach to classic desserts. Seasonal and local ingredients always inspire her masterpieces.
Executive Sous Chef
An Emerald Isle native, Bird&Wolf’s Executive Sous Chef Chris
White spent his teenage years studying catering courses in the UK at Stratford Upon Avon College before completing a residency at London’s prestigious 5-star Claridge’s Hotel. During his tenure, he was nominated for and won a national young chefs competition.
After he was personally honored by Her Royal Highness Princess
Anne, Chef White was awarded a culinary emissary position in New Zealand.
Upon completing his stages in NZ, he moved to Sydney, Australia to sous chef under acclaimed chef Michael Moore, and then back again to the UK’s Michelin-starred Casamia in Bristol.
During his tenure at Casamia, the restaurant was featured as part of the TV series “Gordon Ramsay’s Best Restaurant”, which did indeed win the coveted eponymous title. Chef Chris’s international accolades resulted in a Head Chef’s position at the relaunching of the renowned The Old Stocks Inn, which he led for two years before heading west to take on the kitchens of America.
At Bird&Wolf, Chris’s menus highlight the diverse ingredients and preparation methodologies unique to this widely traveled and experienced culinary talent.