Senior Executive Chef | Yankee Stadium
Matt Gibson grew up in Visalia, California where his passion for cooking started at an early age. He landed his first line-cook job at age 14 at a local diner and from then on, he knew cooking was going to be his life. His passion continued into his education and he went on to earn his culinary degree from Western Institute in Portland, Oregon. After he graduated, Matt moved to San Francisco where he continued to grow his skill and gain experience by working in a variety of different restaurants. Although his time in San Francisco was very insightful, Matt wanted to expand his culinary knowledge by experiencing other cultures. He traveled throughout Europe and Asia for five months to gain first-hand knowledge and immerse himself in different countries’ cuisines. Matt then made the move to New York City and immediately started working as the opening Sous Chef in the W Hotel. During his time at the W, he received an opportunity to work for Jean Georges as an executive sous chef at his restaurant, Spice Market.
In 2010, Matt acquired a job with Legends Hospitality as the Executive Sous Chef for Yankee Stadium. After two years, he was promoted to the Executive Chef position and after only a year in that position, he became the Regional Executive Chef overseeing all culinary operations for all of the Legends Hospitality managed properties on the east coast. Matt left the stadium life in 2016 to work at Sleepy Hollow Country Club in Briarcliff Manor, New York where he was tasked with modernizing menus, service and appearance. At the end of the 2016 golf season, Matt was persuaded to come back to the NY Yankees as the Senior Executive Chef. Knowing this was his home he made the move and hit the ground running making sure that Yankee Stadium was not only known for the product on the field, but for the food offerings, variety and most importantly, quality.
Matt stays true to his philosophy in that it’s possible to offer high end food that’s approachable for anyone.