Michael Gibson began as a restaurant cook and went on to open over 40 upscale restaurants. In his transition from restaurant to hotel management, Michael worked as a general manager, asset manager, and regional manager of Marriott International, Hilton Worldwide, and Intercontinental Hotels Group. In 2000, Gibson Hotel Management was established to manage and develop full-service and limited-service hotels with corporate culture grounded in family values, integrity, discipline, and honesty. In 2022, Gibson Hospitality Ventures, was formed to operate lifestyle hotels, resorts, restaurants, and travel centers, with over 45 properties under management. Recently, they have been chosen to collabo- rate on the co-design, ownership, management, strategic planning, and brand development of the inaugural U.S. Sports Illustrated Resort in Sevierville, TN. Michael Gibson supports St. Mary’s Legacy Clinic whose mission is to provide primary care to the medically underserved in rural East TN.
UT Culinary, under the direction of Chef Greg Eisele, CEC, and the Smoky Mountain Chapter of the American Culinary Federation, have trained and mentored over 500 students over the past 10 years. Students have successful careers as caterers, executive chefs, sous chefs, private chefs, and food truck owners. Recently, workforce development has become a priority by training disadvantaged individuals for careers in food service.
Menu designed and prepared by:
Roberto Acosta - Hard Rock Hotel & Casino Bristol
Robert Allen - Century Harvest Farms
Trevor Stockton - RT Lodge
Joel Werner - Firetower, Blackberry Mountain
Brandon Wilson - Gonzo Gourmet Food Truck
John Woodward - Burleson Brands
Greg Eisele, David Colburn, and UT Culinary Students
Individual Ticket: $169; 6:00-9:00 pm. includes a reception and dinner.
Chef de Cuisine Table (8 individuals): $1,750; 6:00-9:00 pm. includes a reception and dinner.
Sous Chef Table(8 individuals): $4,500; 5:15pm-9pm. Includes table for 8 individuals for dinner and reception. In addition, an early access reception with a Blackberry Farm mixologist hosting a private session on Crafting the Perfect Specialty Cocktails, special appetizer selections, and cocktail gifts.
Executive Chef Table (8 individuals): $6,500; 5:15pm-9pm. Includes table for 8 individuals for dinner and reception. Table also includes the private Crafting the Perfect Specialty Cocktails session with a Blackberry Farm mixologist, special appetizer selections, cocktail gifts, sponsorship designation and media promotion, and preferred seating. If applicable, a chef from your organization can participate in the reception or dinner.
Presenting Sponsors and Master Chef Table (8 individuals) - $8,500;. 5:15pm-9pm. Includes table for 8 individuals for dinner and reception. Table also includes the private Crafting the Perfect Specialty Cocktails session with a Blackberry Farm mixologist, special appetizer selections, cocktail gifts, sponsorship designation and media promotion, and preferred seating. The presenting sponsor will be designated as such in all promotion and a separate culinary scholarship fund will be established in the presenting sponsor’s name. If applicable, a chef from your organization can participate in the reception or dinner.
All attendance tickets for this dinner have been sold. Please see the donation area below if you would still like to support this event and Mr. Gibson's charities.
Questions - costello@utk.edu
Payments Accepted:
Visa, MasterCard, and Discover
IF PAYING BY CHECK, please make check payable to the University of Tennessee:
UT Conferences
PO Box 2648
Knoxville, TN 37902
To register by phone please call 865-974-0280.
Event Questions:
Carol Costello costello@utk.edu
Cancellation Policy: No cancellations will be accepted, substitutions are encouraged.
