ABOUT US

Chef Gordon O’Reilly was born and raised in Bexley, Ohio graduating from Bexley High School in 1994. His culinary odyssey began on the line of world famous Rubino’s pizza in Bexley. His experience there inspired him to enroll in the Columbus State Culinary School, where he earned his apprenticeship under the tutelage of Cameron Mitchell in 1995 at Cameron’s of Bexley.

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 flagship concepts, The Ocean Club, The 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.

After joining forces with childhood friend Ted Bibart, Gordon’s Gourmet has fulfilled its promise to deliver the highest quality service and gourmet fare, resulting in uncompromised satisfaction of each clients discerning tastes.