Chef Jimmy Gibson Selected for 2013 Edition of Best Chefs America

By jimmygadmin / January, 14, 2013


Cincinnati, OH (January 14, 2013) – Chef Jimmy Gibson was recently selected to be included in the inaugural edition of Best Chefs America. Best Chefs America was established to act as a reference guide to chefs, and will be published annually to showcase the best chefs in the United States as selected by their peers. For the 2013 edition, its publishers made over 50,000 phone calls and interviewed over 5,000 chefs to compile the list of best chefs.  The book will be available online and in bookstores nationwide in March 2013.  In addition to listing best chefs, it will also highlight emerging trends, interesting ingredients, and other culinary news across the United States.

“The best thing about this type of recognition for me was the fact that it was the result of peer-nomination,” said Chef Jimmy Gibson.  “It’s extremely rewarding to be selected as ‘Best Chef’ by other chefs and those who are doing what I’m doing for a living.”

Jimmy Gibson is currently the Executive Chef at his namesake restaurant, Jimmy G’s, which is located in downtown Cincinnati on Elm Street between 4th and 5th. Jimmy G’s features wood grilled prime USDA steaks, fresh seafood and American and international dishes in a mid-century modern themed setting. It celebrated its one-year anniversary in December 2012. For more information on Jimmy G’s, please visit

About Jimmy Gibson:

Jimmy Gibson has spent over 25 years working as Executive Chef in restaurants throughout the country. In the mid-80s he worked as the Executive Chef of The Phoenix (named one of the “Top 10 Best New Restaurants in America” by Esquire Magazine).  He left there to start Ciao Baby Restaurant Group, with sites in Montgomery, OH, and Washington, D.C., and then moved on to work as Executive Chef at Dolce – one of the top Italian restaurants in New York City. When he returned to Cincinnati, he opened Jeff Ruby’s Spazzi Italian restaurant on the upper level of the Waterfront as Executive Chef, and then worked at Plaza 600 at the Aronoff Center (now home of Nada).  During his service at Plaza 600, The Enquirer’s food critic at the time, Chuck Martin, called it the first “cool, modern, big-city restaurant in Cincinnati”. Gibson then moved to Naples, Florida, to open a restaurant with a friend, and also to Miami, FL, to consult Chef Normand Van Aken. He later returned to Cincinnati to help Jeff Ruby transform Waterfront to the South Beach Grill.  He was there for several years as the Executive Chef before being promoted to the Corporate Chef for Jeff Ruby’s Culinary Entertainment. Prior to opening Jimmy G’s in 2011, Gibson designed the initial Quality Bar Grub (QBG) menu at FB’s, located at 126 W. 6th Street.

Fun facts about Chef Jimmy Gibson:
*He was voted Cincinnati’s Favorite Foodies by Cincinnati Enquirer
*Cincinnati Magazine has repeatedly invited Gibson to do food-styling for various photo shoots
*Gibson was invited by the Food Network to co-star in several live network events; he co-starred in the Food Network series called Ready, Set, Cook (a 30-minute version of Iron Chef, 2000) and won three out of four battles with a competing chef out of San Francisco, CA.


Kim Sheridan |


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