Chef Gordon's culinary odyssey began on the line of world famous Rubino’s pizza in Bexley. After enrolling in the Columbus State Culinary School, where he earned his apprenticeship under the tutelage of Cameron Mitchell at Cameron’s of Bexley in 1995 .
Learning at the side of Chef Bruce Moore, Gordon’s meteoric rise from dish washer to Sous Chef was characterized by his immense talent and unrelenting drive. In 1999, Gordon was named Sous Chef of the Year in Cameron Mitchell’s extensive restaurant empire, and participated in all testing aspects of each new restaurant opening.
Chef Gordon opened Cameron’s flagships, The Ocean Club, Columbus Fish Market, and Mitchell’s Steakhouse, eventually running all three simultaneously.
Seeking new challenges, Gordon accepted the Executive Chef positions at Dagwood’s and Fresno. In his never ending commitment to perfecting his craft, Gordon then persued a position at the side of Kent Rigsby, where he honed his mastery of classic French and Italian cuisine.
While focusing his talents on revolutionizing the cuisine at downtown favorite Due Amici to critical acclaim, the dream of Gordon’s Gourmet was born.