 David Carrier - As the son of two Metropolitan Opera singers turned New York City restaurateurs, it seems only natural that David Carrier finds himself in the food industry today. As a child he worked in his parent's restaurant in every possible capacity. After graduating from the prestigious Xavier High, he attended Cazenovia College in upstate New York for his Bachelors in Liberal Arts. During his college years he worked at two of the top restaurants in the Syracuse area. It was here that David rediscovered the love that he had for the restaurant business. After graduating, David moved back to the city and continued his education, this time focusing on culinary arts at The French Culinary Institute. Upon receiving his Grande Diplome he was hand picked by Thomas Keller to join him at his restaurant, The French Laundry, located in Napa Valley. There David learned to cook with precision and excellence, using the passion that was already instilled in him. More importantly, he found that he had the capability to work alongside one of the greatest chefs in the world. It was also at the French Laundry that he met the great Sous Chef Grant Achatz. After spending two years at this nominated Best Restaurant in the World, David decided it was time to head back east. Grant Achatz was also in transition, about to embark on his own adventure in a town just north of the city of Chicago. In July 2001 they reopened Trio, an already established and nationally recognized restaurant in Evanston, Illinois. Here they broke all of the molds. They shocked and wooed the country with their avante garde cuisine. They brought the restaurant to the pinnacle of its career culminating in Mobile Five Stars rating. In 2004, after three years of breaking ground together, David and Grant parted career paths after Trio's final dinner. Grant went on to open his own restaurant while David sought out new and exciting opportunities. In August of that same year he was approached by Jon Wool and Bob Giannetti to come to the helm of a new catering concept, Finesse Cuisine. The first party that David cooked was for 500 people for The University of Chicago Renaissance Society Benefit Gala. Never having worked in a high volume capacity, David stepped up to the challenge and delivered a four star dining experience to the guests. Both Jon Wool and Bob Giannetti were impressed by his standards for excellence and his ability to lead. Guests sent letters and emails raving about the food. That set the bar for all other events to follow. David found himself cooking for such high profile companies such as Hermes, Chanel, and Ghurka. That following August, the owner Bob Giannetti retired to Atlanta, ending a year filled by catering to Chicago's high society. David spent the next few months seeking out the next right fit. He would fly to Vermont, Philadelphia, New York, Boston, Wisconsin and Florida in search of the perfect opportunity. After much deliberation, David decided to move his family south to the charming town of Apalachicola. Together with his wife Ryanne, they will re-open the restaurant at Gibson Inn.
Ryanne Carrier - Ryanne found her passion for food at an early age, growing up east of Pittsburgh, in the foothills of the Appalachian Mountains. Food was more than just a necessity, it was a lifestyle, every year her family would plant and harvest fresh vegetables and herbs from their garden. Exploring the foothills, she and her siblings would pick wild raspberries, blackberries, and strawberries. During the fall she would wake up to the scent of her parents canning the overflow from the garden. At an early age she learned to appreciate the beauty of homemade, everything from pasta to sausage. A trip to her grandparents' house meant reaping the benefits of her grandfather's hunting. At their table it was never chic to eat wild venison, turkey, or boar; it was all served without pretentious expectations. At the age of 15, after having moved from Western Pennsylvania to the vast expanse of Chicago, she acquired her first job in the food industry. Working as a pantry cook (a job she would know later as garde manger) she fell in love with the rapid hustle of the restaurant world. Ryanne attended the prestigious Kendall College attaining both her Professional Cookery and Baking and Pastry Certificates. She worked for Pastry Chef Mary McMahon at Vivere, a fine dining restaurant specializing in regional Italian cuisine in Chicago. Ryanne worked next for Pastry Chef Elissa Narow at the critically acclaimed restaurant Blackbird. The next year she ventured back into the front, managing the Stained Glass Wine Bar and Bistro located in Evanston, Illinois. Working for Victoria Fonseca and Micheal Weyna, Ryanne had the privilege to work in an environment intensely focused on wine education. During this time she met and married David Carrier. After devoting more than two years to The Stained Glass, she returned to the kitchen and worked as the Pastry Chef at 312 Chicago, an Italian restaurant located in the heart of the loop, at the request of Executive Chef Dean Zanella. Almost three years later, she finds herself about to begin a new venture, working side by side with her husband, David Carrier at Gibson Inn in the enchanting and historic town of Apalachicola, Florida.
We here at the Gibson believe the Carriers will create
a dining experience not seen anywhere in the panhandle.
Their high standards and expertise will raise our level of excellence
to provide our Guests an unparalleled experience here at the Inn.
We look forward to serving you.
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Direct Phone Line - 850-653-2193 