Oliver Gift, Executive Chef at Lowcountry
Oliver Gift, a Nebraska-native, began cooking at a young age with his grandmother on the family farm. His foray into the culinary arts began as a way to compete with the high school football players for female attention, and he has continued cooking in professional kitchens ever since.
After graduating from the New England Culinary Institute in Vermont, Oliver worked his way through the ranks, starting as an intern at San Francisco’s Fifth Floor Restaurant and then as Head Fish Cook under Chef Dan Barber at Blue Hill at Stone Barns. During his time at the farm’s Center for Food & Agriculture, he taught educational classes focused on teaching the benefits of using local, seasonal, and sustainable ingredients to create healthy dishes.
Oliver moved to New York City for a new position as Sous-chef at Commerce. At Lowcountry, in his well earned, first Executive Chef role, Oliver brings his farm-bred roots to the table with responsibly sourced, simple dishes, executed to perfection.