Chef Q&A: Jeremy Gibboney, Waldorf Astoria Orlando

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Jeremy Gibboney is the executive sous chef at Waldorf Astoria Orlando.

What’s your favorite local restaurant? The Ravenous Pig. We share the same food culture philosophy – use fresh and local in-season ingredients that are executed to their maximum flavor potential, while paying extreme attention to detail and applying your own twist on flavor, textures and presentation.

What’s your go-to meal at home? Ribeye, cast iron baby potatoes, grilled vegetables.

Where do you shop locally for interesting ingredients? Lucky’s Market, Whole Foods Market, and local farmers markets.

Which kitchen gadget could you not live without? A chef’s knife. This is the tool that is in my hands the most and probably the tool I spend the most amount of money on. You need good steel and reliability on the edge of your chef’s knife. 

What was your favorite bagged lunch as a kid?  Leftover meatloaf sandwiches, Dole fruit cocktail, and yogurt-covered raisins.

What’s your most guilty junk-food pleasure?Ice cream.

What 3 things are in your fridge at all times? Butter, cheese and yogurt.

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