In the kitchen with Jimmy Gibson: Keep your foam sauces. This chef cooks up 'food with no attitude'

CINCINNATI - We invite you to dig into our weekly column spotlighting different chefs from the Greater Cincinnati area. Each Sunday, WCPO Contributor Grace Yek takes you into their kitchens and talks to them about their food. The chefs reveal their inspirations, philosophies, and provide a glimpse of their authentic selves.  

Go ahead, make his day. Eat Jimmy Gibson's food, and tell him what you think. This chef has been in the culinary trenches long enough to tell you, it's not all the glamor you see on television.

Born in Latrobe, Penn., and raised in nearby Jeannette, Gibson stumbled upon his calling in the food business when he was roaming the country as a young man. 

In the early days, Gibson lived with his grandparents, where he got to eat his grandmother's home cooking.  

"Everything was done from scratch in the kitchen, milk was delivered to the house, gardens were out back, and the neighbors had chickens," Gibson recalled.

At the helm of his namesake eatery Jimmy G's, Gibson entered his profession for the love of food and found a foodie following in the Tri-State.


    Become a WCPO Insider to find out what Gibson considers his kitchen essentials (from salt to knives) and learn more about why he thinks foam sauces are over.


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