OUR TEAM
The People Behind The Loaves:
Meet Our Head Chefs
At The Base, every loaf, tart, and slice has a story. And it starts long before the oven.
In this first journal entry, we’re stepping out of the kitchen and into the lives of two people whose passion sets the tone for everything we bake: Gabriella Ghiselli, our Head Pastry Chef, and Tarcisio Concas, our Head of Production.
These two aren’t just behind the counter, they’re behind the soul of the bakery at The Base.
Tarcisio Concas
Head of Production
Born and raised in Sardinia, Tarcisio grew up in his family’s bakery, where he inherited a deep respect for tradition and craft. After years of learning the foundations of bread-making, he went on to run his own bakery for nearly two decades before moving to London to take on new challenges. His career has since spanned roles with international groups such as Princi and Aqua, where he helped launch new concepts and refine large-scale production. Now as Head of Production at The Base, Tarcisio brings his expertise in sourdoughs, focaccias, and artisanal loaves, along with the belief that good bread isn’t just food, it’s a daily ritual that can brighten anyone’s day.
“It’s not just food. It’s a daily ritual. Bread should ground you, like the first sip of coffee or a hug that lasts a second longer than expected.”
Gabriella Ghiselli
Head Pastry Chef
Italian-Venezuelan by heritage, Gabriella grew up in a family of restaurateurs and quickly discovered her calling in the dessert kitchen. Though she studied law and went on to earn a master’s in public administration, her true passion has always been baking. From selling profiteroles and alfajores to classmates, to running a successful novelty cake business in California for over a decade, her journey has always been shaped by sweetness. Since moving to London, she has opened her own cake studio and collaborated with acclaimed restaurants, including Amazonico and Scott’s. Now at The Base, she brings her love of crafting beautiful, memorable desserts to every creation.
“Pastry is precision, but also softness. You need both. Otherwise, it’s just technique without feeling.”
A Shared Vision
Together, Gabriella and Tarcisio bring balance: finesse and foundation, sweet and savoury, structure and soul. They’re building more than a menu, they’re building a rhythm, a mood, a place you return to.
So next time you sit down at THE BASE (coffee in hand, croissant on the side), you’ll know a little more about the hands that made it.
And we think that makes it taste even better.
Real people,
Craft & Care
And that’s what makes all the difference.