Summary
Overview
Work History
Education
Skills
Websites
Certifications And Technical Skills
Timeline
Generic

Michael B. D. Gibson

The Woodlands

Summary

Hospitality and Food & Beverage Manager with extensive experience leading high-volume restaurants, luxury hotel dining, banquets, catering, private events, and multi-outlet operations. Skilled in managing day-to-day F&B operations, controlling costs, supporting P&L performance, forecasting needs, purchasing, vendor relationships, team training, and service standards. Known as a hands-on leader who builds motivated teams, improves operational flow, and creates welcoming guest experiences rooted in quality, consistency, and care. Brings a strong culinary foundation in Classical French, American Continental, Pan Asian, banquet, catering, and seasonal menu development, along with experience in food safety, menu execution, concept openings, SOP development, marketing support, and programs that improve service consistency, profitability, and guest satisfaction.

Overview

20
20
years of professional experience

Work History

Owner / Primary Consultant

Task Force Chef / Freelance Recipe Writer / Nutrition Consultant
Chicago
01.2010 - 01.2025
  • Provide culinary, nutrition, recipe development, operational, and transitional consulting support for hospitality properties, restaurants, and food service organizations.
  • Provide macro and micronutrient analysis, menu design, and weight management guidance.
  • Advise clients on food substitutions, product development, recipe testing, and menu engineering.
  • Develop written content for cookbooks, training manuals, hiring manuals. Recipes, and operational documentation.
  • Support contract transitional chef work for property openings, closings, ownership changes, and operational resets.
  • Past consulting contracts include Mandarin Oriental, W Hotels, The Carlyle Hotel, and Graduate Hotels.

Executive Chef / Department Head / Senior Hiring Manager

Bento Living / Bento Bodega / The Chestnut / The Hart Restaurant
Nashville
01.2021 - 01.2022
  • Led food and beverage operations for a new hospitality and restaurant concept, overseeing culinary execution, staffing, vendor sourcing, budgeting, service model development, and operational standards.
  • Served as department head and senior hiring manager, leading recruitment, onboarding, and training for a 20-person F&B team.
  • Created opening documents, SOPs, and training materials in English and Spanish to support clear communication and consistent execution.
  • Managed budgeting, P&L review, vendor contracts, purchasing, and operating costs during post-COVID service model development.

Executive Banquet Chef / Department Head / Senior Hiring Manager

Lure Fish Bar / 21c Museum Hotels
Chicago
01.2020 - 01.2021
  • Oversaw banquet, event, catering, and restaurant opening operations during a challenging hospitality period, supporting service adaptation, staffing, menu development, and operational recovery.
  • Functioned as Task Force Chef during the pandemic, supporting multiple 21c Museum Hotels with evolving service needs.
  • Led R&D for banquet menus, including corporate events, weddings, social events, and private dining experiences.
  • Managed hiring and opening support for a fish and steakhouse concept, helping build teams and operational processes from the ground up.

Sous Chef / Culinary Operations Leader

Virgin Hotels - Miss Ricky’s / Commons Club / Cerise / IRD / Banquets
Chicago
01.2018 - 01.2019
  • Supported multi-outlet food and beverage operations as part of a three-person culinary management team, with responsibility for banquets, purchasing, inventory, staffing, service quality, and profitability.
  • Helped lead culinary operations across multiple outlets, room service, rooftop dining, and banquets within a high-volume hotel environment.
  • Served as primary banquet manager, overseeing production, inventory, purchasing, and event execution.
  • Supported corporate strategies, P&L management, labor planning, and personnel leadership.

Executive Sous Chef of Outlets / Senior Sous Chef

Palmer House Hilton - Lockwood / Potter’s / IRD / Lobby Bar / Spa
Chicago
01.2014 - 01.2017
  • Managed multi-outlet culinary operations within a major luxury hotel environment, supporting high-volume service, breakfast operations, menu development, staffing, food safety, purchasing, and profitability.
  • Oversaw 50 cooks and stewards across multiple outlets generating $21M in annual food revenue.
  • Supported corporate strategies, P&L oversight, inventory control, purchasing, labor planning, and HACCP compliance.
  • Managed a 750-guest daily breakfast operation, maintaining quality, speed, and consistency under high-volume demand.

Sous Chef

Omni Hotel - 676 Restaurant / IRD / Banquets
Chicago
01.2013 - 01.2014
  • Supported restaurant, room service, banquet, and off-site catering operations within a high-volume hotel F&B environment.
  • Managed lunch, dinner, PM banquets, and off-site catering as part of a four-person culinary leadership team.
  • Supported purchasing, inventory, cost control, loss prevention, and daily operational planning.
  • Contributed to a $17M total F&B operation through consistent execution and effective resource management.

Executive Sous Chef

Crowne Plaza Hotel - Dine / Metro Klub / IRD / Banquets
Chicago
01.2012 - 01.2013
  • Managed evening service, banquet execution, staff leadership, training, and operational standards across multiple hotel F&B areas.
  • Managed breakfast, lunch, dinner, banquet, room service, and off-site catering operations.
  • Oversaw a 25-person F&B team, supporting labor planning, staff development, and daily service execution.
  • Contributed to a $13M total revenue operation through cost control, menu support, and service consistency.

Banquet Sous Chef / Line Cook I

The James Hotel - David Burke Primehouse
Chicago
01.2010 - 01.2012
  • Supported banquet, restaurant, prep, and room service operations in a high-end hotel restaurant environment.
  • Led AM banquet production, managing daily prep, timing, and BEO execution.
  • Conducted monthly inventory and placed orders in the absence of the banquet chef.
  • Worked hot and cold stations, supported butchery, and assisted with overnight prep and room service.

Meat Cutter / Night Supervisor

Whole Foods Market
Providence
01.2005 - 01.2008
  • Built a foundation in food retail operations, merchandising, customer service, product knowledge, and team supervision.
  • Completed the Meat Cutting Apprenticeship with specialization in sausage making, merchandising, and product handling.
  • Led stocking, coding, holiday displays, and department readiness during peak business periods.
  • Conducted product yield testing and supported inventory accuracy.

Education

Associate of Science - Culinary Arts

Johnson & Wales University
Charleston, SC

Bachelor of Science - Culinary Nutrition

Johnson & Wales University
Providence, RI

Morrison Management Nutrition Internship
Atlanta

Skills

  • Food & Beverage Operations
  • Guest & Member Experience
  • P&L Management
  • Forecasting & Budgeting
  • Hiring & Training
  • Team Leadership
  • Service Standards
  • Inventory & Purchasing
  • Vendor Relations
  • Menu Development
  • Banquet & Catering Operations
  • Allergy & Food Safety Compliance
  • HACCP
  • SOP Development
  • Staff Scheduling
  • Cost Control
  • POS Systems
  • Aloha
  • Micros
  • BirchStreet
  • Excel
  • Adobe InDesign
  • Opening & Launch Support
  • Cross-Functional Collaboration
  • High-Volume Hospitality

Websites

Certifications And Technical Skills

  • CPR/AED, 2024
  • ServSafe
  • HACCP Writer
  • Illinois Food Service Handler
  • Illinois Allergen Certification
  • American Dietetic Association, 2007
  • Adobe InDesign
  • Menu Writing
  • Recipe Documentation
  • Food Safety & Allergy Procedures
  • P&L Review
  • Inventory Management
  • Purchasing & Vendor Relations

Timeline

Executive Chef / Department Head / Senior Hiring Manager

Bento Living / Bento Bodega / The Chestnut / The Hart Restaurant
01.2021 - 01.2022

Executive Banquet Chef / Department Head / Senior Hiring Manager

Lure Fish Bar / 21c Museum Hotels
01.2020 - 01.2021

Sous Chef / Culinary Operations Leader

Virgin Hotels - Miss Ricky’s / Commons Club / Cerise / IRD / Banquets
01.2018 - 01.2019

Executive Sous Chef of Outlets / Senior Sous Chef

Palmer House Hilton - Lockwood / Potter’s / IRD / Lobby Bar / Spa
01.2014 - 01.2017

Sous Chef

Omni Hotel - 676 Restaurant / IRD / Banquets
01.2013 - 01.2014

Executive Sous Chef

Crowne Plaza Hotel - Dine / Metro Klub / IRD / Banquets
01.2012 - 01.2013

Owner / Primary Consultant

Task Force Chef / Freelance Recipe Writer / Nutrition Consultant
01.2010 - 01.2025

Banquet Sous Chef / Line Cook I

The James Hotel - David Burke Primehouse
01.2010 - 01.2012

Meat Cutter / Night Supervisor

Whole Foods Market
01.2005 - 01.2008

Associate of Science - Culinary Arts

Johnson & Wales University

Bachelor of Science - Culinary Nutrition

Johnson & Wales University

Morrison Management Nutrition Internship
Michael B. D. Gibson