Founder and President
Gary Giberson, an American Culinary Federation Certified Executive Chef, as well as a Master Composter, is the founder and president of Sustainable Fare LLC, an environmentally responsible food service provider and consulting company. Gary began his career in 1980 as an apprentice at the prestigious Warwick Hotel in Philadelphia. Gary became the Chef de Cuisine in 1984 for the Ram's Head Inn (Absecon, N.J.) where he worked under Chef Luigi Baretto. In 1990, Gary was hired as the Executive Chef for Community Medical Center in Toms River, N.J. He studied at the Culinary Institute of America and Cornell University, and has participated in cooking expos with many world-acclaimed chefs. In 2004 Gary received the Sodexo Stop Hunger Foundation's Hero of Everyday Life Award for his work in the food banks in his community.
In 1998 Gary became the Executive Chef at The Lawrenceville School and in 2003 he saw an opportunity to create a sustainable dining program for The Lawrenceville School, and became deeply involved in developing sustainable food sources and working with environmentally responsible vendors. In 2007 Gary formed his own food service company, Sustainable Fare.
Sustainable Fare's presentation, Six Steps of Sustainable Dining, has been a featured workshop at national school and food conferences. Gary is recognized by Slow Food USA as a leader for Slow Food in Schools and in 2006 and 2008 he was selected to represent the United States as a delegate at Terra Madre, in Torino, Italy - the world meeting of food communities for Slow Food. Gary has also been a contributor to the Snail, Slow Food USA's national magazine.
Gary lives in Island Heights, New Jersey with his wife Lisa, their son Collin, and daughter Cameron. With the launch of Sustainable Fare, Gary is committed to developing sustainable environments, and creating models for sustainable campus communities.