Gordon Gibbs is the executive prep chef of the award-winning food truck and food stall in the SW Market, Bun Intended. With 13 years of cooking and restaurant experience, the culinary arts and hospitality have been a strong passion of his since a young age.
After being exposed to the restaurant industry as a dishwasher in high school, Gordon found a passion for cooking and quickly worked his way up to Sous Chef at a high-volume kitchen in Blowing Rock, NC. From there, he made the big leap and decided to follow his dreams, moving across the country to Los Angeles, California.
His passion quickly grew as he cooked alongside well-decorated chefs such as Suzanne Goin of AOC, Jon Shook, Vinny Dotolo, and Courtney Storer of Jon and Vinny’s.
After honing his skills in Los Angeles, working under multiple James Beard Award-winning chefs, he returned to his home state of North Carolina to work alongside his best friends and help expand Bun Intended.
Gordon continues to push himself further through his career, constantly exploring different cuisine, and mastering new techniques. Nowadays, he is deep diving into the art of fermentation, baking, bread, and pizza. He is currently embarking on a new project, “Sandwich Party,” a pop-up focusing on freshly baked bread and inventive sandwiches.