Chef Jon Gibson
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Jon Gibson

Current Restaurant: Flora-Bama Ole River Grill, Perdido Key, FL.
Position: Executive Chef

I started my culinary career “flippin’ burgers” at the local Hardee’s restaurant and kept moving by trying my hands at tossing pizza dough at the local Domino’s and Pizza Hut.

I have always been in or near the restaurant business by either being head bartender, food and beverage director, or a restaurant general manager.

It wasn’t until I started traveling around the U.S. and a few years in Sicily, when things just “clicked”. “This is what I want to do, this is me.”

After returning to the states to Virginia, I took a Sous Chef position at Dirty Dick’s Crabhouse and Food and Beverage Director at Red Dog Saloon. I then decided it was time for a formal education, at which time I moved to Pasadena, California to attend Le Cordon Bleu.

While attending Le Cordon Bleu I was fortunate enough to work along side of Cat Cora and Guy Fieri at the 2006 L.A. Food and Wine Festival, and worked with two star Michelin Chef Edouard Loubet.

I also was fortunate enough to to make numerous public and national appearances:
• Taste of Newport – 2009, 2010, and 2011.
• KTLA Morning News
• Orange County Register, “Cooking with OC Chefs”
• L.A. Times Lifestyle Section
• Coast Magazine
• Beachin’ Magazine
• South Alabama Living Magazine
• KABC 790AM Chef Irby’s “Bikini Lifestyles” radio show.
• Published in Chef Irby’s “The Complete Idiot’s Guide to Cooking Quinoa” cookbook.
• Sip & Chew Radio Show 106.5
• WALA – Studio 10
• WKRG – Take 5
• Food Network – “Beach Eats U.S.A.”

While employed at the Beachcomber Cafe in Newport Beach, CA I strived to become a driving force in Californian Coastal and Southern Cutting Edge Cuisine in Orange/LA County and received the label as “King of Coastal Cuisine” in Orange County.

I hold true to my southern style of cuisine and through my extensive travel across the U.S. and Europe, classic French culinary training and access to the best local ingredients it has added a new dimension and twist on comfort food and coastal cuisine.

“I prefer to call it coastal comfort cuisine. This is when I take comfort food that you or I grew up with and put a different spin on them but staying true to the ingredients inside the dish itself.”

I have taken a firm stance on the use of Wild American Shrimp as a Chef Advocate and I am also developing a statewide initiative for the integrity and transparency of restaurants in the buying and selling of Wild Caught and U.S. Farmed raised fish.

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