A graduate of Johnson and Wales University in Providence, Chef Brian Fitzgibbon brings over 20 years of experience in the culinary industry. Prior to joining Galloway Ridge, Brian brought his creativity to resorts, private country clubs and notable upscale restaurants.
Chef Brian started his culinary career as a Garde Manager Chef at South Seas Plantation, a resort on Captiva Island. While there, he had the opportunity to learn various areas of the food and beverage industry while cultivating his craft – and cooking for such colorful and prestigious patrons as George Burns!
Next, Chef Brian moved to Atlanta where he worked for Roswell and St. Ives Country Club as well as Maggiano`s Little Italy during the opening of their first location in the Atlanta market. Then came the warm and sunny beaches of Destin, Florida where he started as the Banquet Chef of the Sandestin Beach Resort. He was later promoted to the Executive Chef of the main Restaurant and supported three satellite kitchens. After working there for over five years he moved back to Atlanta with Maggiano`s Little Italy and was promoted to Executive Chef at their Durham, Southpoint location.
Brian will manage the Culinary Team at Galloway Ridge focusing on operations, partnerships with vendors, community ventures and more. He will also be responsible for ensuring residents experience exceptional quality of food along with nutritional value, creativity and imagination. Fitzgibbon’s food philosophy is simplicity; well-balanced food items with simple flavors and delicious aromas to trigger fond memories for residents and guests. He believes a patron’s culinary experience should be about comfort. Not so much comfort food, but “comfortable food.” Some dishes will trend toward traditional for those who want a more subdued experience and others will be a bit more elegant for the patrons who are celebrating a special occasion.
Chef Brian’s “wealth of experience will be coupled with our ongoing commitment to providing our residents with exquisite dining experiences, highlighted by well balanced, local ingredients. I know Brian’s strong leadership will complement our ongoing desire to make every resident experience exceptional,” said Toni Scirica.
In his spare time he enjoys cooking a wide variety of cuisines and likes to use the freshest, seasonal ingredients available. He is married with an eight year old daughter. He enjoys playing golf, fishing and beach trips.
