Chef Matt Gibson earned his culinary degree from Le Cordon Bleu. Matt moved to San Francisco early in his career, where he gained valuable experience working in a wide range of restaurants. He continued his culinary journey with an extended trip through Europe and Asia before settling in New York City. At this point he started his residency at the W hotel where he worked as the Executive Sous Chef for renowned Chef Jean Georges at his restaurant "Spice Market". Matt is now the Senior Executive Chef and General Manager of Legends Hospitality at Yankee Stadium. He stays true to his philosophy of offering high end food that is approachable for everyone.
CHEF MATT GIBSON
CHEF JAMES DHERON
Chef James Dheron earned his degree in the culinary arts program at Johnson & Wales in Providence Rhode Island. He also had the opportunity to work at the 2000s Olympics. He continued on to work for the NFL for seven years at which point he then moved on to the Ritz Carlton in Maui, Hawaii for three years where he learned the art of island fusion cuisine. Chef James then moved on to the Ritz Carlton in Boston. In 2013 he joined the Legends Hospitality Team at Yankee Stadium where he is now the Executive Chef.
Chef James D'Heron, Executive Chef
Chef James D'Heron is the Executive Chef for Yankee Stadium, one of the most recognized stadiums in the world. Yankee Stadium has received four consecutive five-star Diamond Awards from the American Academy of Hospitality Sciences.
Born and raised in New Brunswick, New Jersey, Jimmy first discovered his passion for cooking in high school when he worked as a bus boy in a small local restaurant where he had the opportunity to be mentored by the head chef. While attending the prestigious Johnson & Wales University in Providence, Rhode Island, Jimmy's externship allowed him to cook in the Athletes' Dining Room at the 2002 Winter Olympics in Salt Lake City. Upon graduating he spent seven years with the NFL and then became hungry for a new experience. Jimmy found himself cooking for the Ritz Carlton in Maui, Hawaii, for three years, where he learned the art of island fusion cuisine and how to surf. In 2013, Jimmy brought his creativity and proficiency back to the Ritz Carlton in Boston, and subsequently returned to the Tri-State area where he continued his career with Legends Hospitality at Yankees Stadium in the Bronx, New York.
While with Legends Hospitality, he has had an array of culinary opportunities, including assisting in the opening food and beverage operations of the kitchens for various NFL and NHL teams respectively. In 2015, Chef James worked at the first College Football National Championships in Dallas, as well as assisting at the grand opening of One World Trade Center. His food has been featured in the monthly Yankees Magazine issues from August 2013 to present.