Bob Gibson
Executive Sous Chef, The Sanctuary

Chef Bob Gibson grew up in Northwest Indiana near the suburbs of Chicago. He started washing dishes as a cook’s apprentice at age 15, and has been cooking ever since. After graduating from Purdue University, he moved his young family to Charleston to work at Tomasso at Kiawah Island Golf Resort, and then transferred to The Sanctuary to eventually work his way up to become the Banquet Chef. After 8 years with the Resort, Chef Bob relocated downtown to open Hotel Bennett as the Executive Sous Chef, then was promoted to Executive Chef. When the opportunity arose to return to The Sanctuary as Executive Sous Chef, he was happy to rejoin his family at Kiawah Island Golf Resort.