Michael Gibney

About the Author

Michael Gibney is a seasoned culinary professional whose career has spanned the high-pressure kitchens of some of New York's most acclaimed restaurants, including stints at Eleven Madison Park and Blue Hill at Stone Barns. Drawing from his hands-on experience as a sous chef, Gibney offers an unflinching, immersive look into the relentless world of professional cooking. His debut book, Sous Chef: 24 Hours on the Line, captures the adrenaline-fueled rhythm of a single day in a bustling kitchen, blending raw narrative with practical insights for aspiring chefs and food enthusiasts alike. A passionate advocate for the craft of cooking, Gibney continues to inspire through his writing, demystifying the artistry and grit behind fine dining.