Michael Gibney


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Michael Gibney began working in restaurants at the age of sixteen and assumed his first sous chef position at twenty-two. He ascended to executive sous chef at Tavern on the Green, where he managed an eighty-person staff. He has worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklyn’s DUMBO, among many others. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the nation’s best restaurants, including Alinea, Per Se, Eleven Madison Park, Daniel, Jean Georges, Le Bernardin, Bouley, Ducasse, Corton, wd~50, and Momofuku.

In addition to his experience in the food service industry, Gibney also holds a BFA in painting from Pratt Institute and an MFA in
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Average rating: 3.58 · 6,389 ratings · 888 reviews · 3 distinct worksSimilar authors
Sous Chef: 24 Hours on the ...

3.58 avg rating — 6,368 ratings — published 2014 — 16 editions
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The Three Thorns

4.33 avg rating — 18 ratings — published 2014 — 5 editions
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The Brotherhood and the Shield

3.67 avg rating — 3 ratings — published 2010 — 2 editions
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The Three Thorns
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4.33 avg rating — 18 ratings

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“The back must slave to feed the belly.”
Michael Gibney, Sous Chef: 24 Hours on the Line

“When you never see the sun, you at least deserve some time with the moon.”
Michael Gibney, Sous Chef: 24 Hours on the Line

“To watch a good cook work well on his station is to witness multitasking of the highest order.”
Michael Gibney, Sous Chef: 24 Hours on the Line

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