Creamer named Gibson’s new executive chef

The Gibson Inn has announced the appointment of Christopher Creamer, an Apalachicola High School graduate, as its new executive chef.

“With an impressive culinary background and a passion for innovative cuisine, Chef Chris brings a wealth of experience and creativity to our restaurant,” said Tina Bass, general manager of The Franklin Café. “This exciting addition to our team marks the beginning of a new culinary journey.”

The newly completed annex of the Gibson Inn surrounds an outdoor oasis pool and hot tub. [ David Adlerstein | The Times ] Chef Creamer joins the Gibson Inn with over 13 years of experience in the culinary industry, after having worked in some of the most renowned kitchens across the country, including Sea Island, a Forbes Five-Star resort, in Georgia.

“Known for his mastery of extraordinary culinary experiences, be it at a private, traditional dinner service or large-scale event, he is dedicated to delivering an exceptional dining experience to our guests,” said Bass. “With the addition of Chef Creamer to our team, we are excited to elevate our culinary offerings and provide an unforgettable dining experience to our guests.”

Chef Chris began his career in hospitality at a young age, building a diverse and well-rounded foundation across traditional kitchens, banquet operations, and large- scale catering environments. His early work in white-tablecloth, freestanding restaurants set the stage for a culinary journey that later expanded into multi-venue resort operations, high-end fast/quick service concepts, and premium outdoor events.

His portfolio includes catering for music festival VIPs and touring artists, supporting major golf tournaments – including the 2019 Masters – and leading culinary teams through weddings and large social events. With experience overseeing more than $35 million in annual culinary revenue across expansive properties, Creamer has developed a reputation for elevating operations, improving efficiency, and delivering exceptional culinary execution.

During his tenure at Sea Island, Creamer deepened his expertise in the financial and operational management of food and beverage programs. His strengths include budgeting, forecasting, profit-and-loss trend analysis, and designing new processes with measurable return on investment, skills that complement his creative culinary talent.

A nominee for the Up-and-Coming Food and Beverage Leader Under 30 at the 2015 Georgia Hotel & Lodging Association Banquet, Creamer believes that being a chef is about much more than food. His greatest passion lies in mentoring and developing teams, cultivating talent, and watching others grow within their culinary careers. He brings a blend of creativity, leadership, operational precision, and genuine hospitality to every kitchen he leads.

“l am excited to join the team and infuse my passion, culinary experience both outside and from within Franklin County,” Creamer said. “l look forward to working with the talented team here and creating memorable dining experiences for our guests.”

To celebrate this new chapter, Chef Chris has curated new menus that will reflect his culinary expertise and philosophy.

Highlights include innovative flavor combinations, featuring unique pairings that surprise and delight the palate, and signature dishes that will become the hallmark of The Franklin Café.

Chef Chris’ table launch event on Saturday evening, Dec. 20, to introduce the new chef and celebrate the changes ahead, featured an Italian-inspired tasting menu. Guests had the opportunity to meet the new chef, sample dishes paired with Italian wines, and enjoy a night of culinary excellence.

Constructed in 1907 and listed on the National Register of Historic Places, The Gibson Inn is steeped in Southern hospitality, history, and charm. Its Parlor Bar remains a popular local watering hole, serving craft cocktails, local beers, and a menu from the in-house restaurant, the Franklin Café.

For more information, please contact David Arrington, food and beverage director at [email protected] or Tina Bass at [email protected]

Creamer named Gibson’s new executive chef

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