Gordon Gibbs is the Executive Chef of Flour, a new café and bakery in Asheville, NC. Flour showcases freshly baked breads, inventive breakfast biscuits, homemade focaccia sandwiches, pastries, and salads, along with a curated selection of specialty coffee, wine, beer, and batch cocktails.
Gordon brings 14 years of passion to the culinary arts. His journey began in the restaurant industry during high school, starting as a dishwasher and quickly discovering his love for cooking. Progressing swiftly, Gordon ascended to the role of Sous Chef in a Storie Street Grill in Blowing Rock, NC. In 2016, fueling his ambition, he embarked on a cross-country move to Los Angeles, California, where he further refined his skills by working alongside renowned chefs, including four-time James Beard Award-winning chef, cookbook author, and restaurateur Suzanne Goin of AOC and Jon Shook, Vinny Dotolo, and Courtney Storer of Jon and Vinny’s. Shook and Dotolo took home their first jointly won James Beard Award in 2016. They also cooked for the American food critic for the Los Angeles Times, Jonathan Gold.
Having honed his craft under multiple James Beard Award-winning chefs in Los Angeles, Gordon returned to his roots in North Carolina. Here, he joined forces with his closest friends, Kyle and Carter James.
Gordon’s professional journey remains dynamic as he continuously challenges himself, exploring diverse cuisines and mastering new culinary techniques, all while consistently sourcing the finest local ingredients, including produce and meats from the Western North Carolina region. Currently, his focus lies on the intricate art of fermentation, baking, and the world of bread and pastries.