Chef Michael Gibson of The Hart at BentoLiving Chestnut Hill - Biography

Nashville, TN

May 2022

When Michael Gibson was in high school, he was assigned to shadow a job. He had two choices: work construction with his dad or wash dishes at a country club. The hustle of the kitchen was more appealing than manual labor, so he readied himself for dish duty. The job shadow proved successful—Gibson continued his culinary training at Johnson & Wales University while working at Donatella and David Burke’s Burke in the Box, in preparation to open Primehouse at the Foxwoods Resort Casino. From there, he staged at The Compass Group’s Morrison Management Specialists, later relocating to Atlanta to work in their test kitchen full time. 

To be closer to family, Gibson headed to Chicago and reunited with David Burke’s company as a banquet cook for Foxwoods Resort Casino. He then cooked at the Palmer House and The Virgin Hotel before becoming executive banquet chef of the 21c Museum Hotel. When the COVID-19 pandemic left him furloughed, Gibson continued to consult part-time for 21c Museum Hotels while applying for other positions around the country. Growing up in Evansville, Indiana, Gibson would frequently escape to Nashville for concerts, so when he received an offer to become executive chef of The Hart, located within Nashville’s BentoLiving Chestnut Hill, Gibson accepted without a second thought. After a research trip to Hawaii, Gibson developed a shareable menu that highlights Pacific Rim-inspired flavors like binchotan-grilled chicken wings coated in fish sauce caramel and a tea-smoked half duck with smoked hoisin and grilled daikon.