W H E R E
111 Mason St.
San Francisco, CA 94102
AT HOTEL BIJOU
W H E N
5:30 pm – 9:30 pm
BAR AND LOUNGE IS OPEN LATER
Gibson brings a new cocktail and dining experience to San Francisco landscape.
Located in the Hotel Bijou in downtown San Francisco—just a half-block from the Powell Street BART station—Gibson combines elegant and exceptional cocktails with a thoughtful menu subtly influenced by smoke and live fire. The casual yet refined bar and restaurant are designed to encourage sharing, community and conviviality.
No pretense, just a great time.
DIRECTOR OF OPERATIONS
Boasting over a decade of experience in the Bay Area with leading roles in the culinary and hospitality industries, Adam Chapman brings a developed passion, creativity, and expertise to his role as director of operations at Gibson.
Inspired by his family’s Northern Maine vegetable garden, Chapman grew up cooking alongside his mother and by 23 was named executive chef at Cotes, one of Maine’s top restaurants. While at Cotes, he was one of 20 chefs from around the world invited to the inaugural Pro Chef Course at the Culinary Institute of America in New York. Chapman then headed to California, completing his training at the Culinary Institute of America in Saint Helena while acting as manager and beverage director at the Lark Creek Inn in Larkspur. Soon after, Chapman joined Bacar, a top 100 restaurant in San Francisco, where he was named general manager, and then managing partner. Partnerships with the Puccini Restaurant Group and Chez Papa Resto followed before Chapman joined the Daniel Patterson Group, designing the beverage programs for acclaimed restaurants such as Plum, Alta, Haven, Aster, and Coi.
Chapman introduces a collaborative and hands-on approach to Gibson, overseeing the beverage program and daily operations while interacting closely with guests to create a more immersive dining experience. He has a chef-driven ethos when artfully crafting cocktails, enlightening guests with new, clever flavor profiles and rare, sought-after spirits. Since Gibson’s inception, Chapman’s creative cocktails have received local and national recognition from The New York Times, Forbes and 7x7’s “50 Most Iconic Cocktails in San Francisco.”
Growing up in Ukiah, CA, Louis Maldonado didn’t envision himself as a chef in his early years. Born into a family that ran a karate business, he originally felt he would follow in this path, but sought a change of pace and enrolled in the California Culinary Academy in 2001. Maldonado has been in the kitchen ever since.
After graduating from the California Culinary Academy, Maldonado launched his culinary career at One Market in San Francisco, working under Chef Adrian Hoffman. After gaining valuable experience at the upscale restaurant, the 24-year-old landed a sous chef position on the opening team for Cortez, where he honed his skills under the tutelage of chefs and owners Quinn and Karen Hatfield. Maldonado quickly advanced, and in 2006, was promoted to co-executive chef. During his tenure at the helm, his cooking was well-received, and Cortez was awarded a Michelin Star.
Maldonado then brought his expertise to the kitchens of Thomas Keller’s famed French Laundry and Café Majestic, where he was awarded the “Rising Star Chef” distinction by the San Francisco Chronicle and StarChefs. Shortly after, he worked for three years as the chef de cuisine of the Michelin-starred Aziza in San Francisco, collaborating closely with acclaimed chef Mourad Lahlou to craft innovative Moroccan-inspired menus before becoming the executive chef at h2hotel’s Spoonbar and Hotel Healdsburg’s Pizzando in Healdsburg in 2012. At Spoonbar, Maldonado crafted market-driven cuisine with fresh, bold flavors built around seasonally inspired local and sustainable ingredients. Maldonado most recently returned to the San Francisco restaurant scene to oversee the kitchen at Mourad, Aziza’s acclaimed sister restaurant.
Adding to his accolades, Maldonado was named a contestant on the 11th season of Bravo’s Emmy and James Beard Award-nominated Top Chef in 2013. During his time on the series, he won the show’s online contest, Last Chance Kitchen, and his success led him to compete as a finalist for the show in Hawaii.
At Gibson, Maldonado will serve as a guiding force, imparting bold, French and Italian-inspired flavors to classic, ingredient-driven fare. In his free time, Maldonado enjoys spending time with his family and practicing a healthy, fitness routine.