Michael Gibney began working in restaurants at the age of 16 and assumed his first sous chef position at 22. He ascended to executive sous chef at Tavern on the Green, where he managed an 80-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 nonfiction writing from Columbia University. He lives in Brooklyn, New York.

Books by Michael Gibney

Sous Chef: 24 Hours on the Line

by Michael Gibney - Nonfiction

Chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. In SOUS CHEF, readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food --- the journey to excellence by way of exhaustion.