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How did your career in the world of food & beverage begin?
My career in food started long before I ever thought of it as a career. Every single one of my birthdays revolved around food—while other kids were celebrating at trampoline parks, I was deep in a chocolate soufflé workshop for my 10th birthday. Looking back, I realize I wasn’t just fascinated by making something delicious, but by how food brings people together—how gathering around a table can spark curiosity, conversation, and shared joy.
That love for food deepened when I worked closely with Slow Food at UW-Madison, where I began thinking more critically about food systems, sustainability, taste education, and how food connects people across cultures. Later, I pursued a master’s degree at the University of Gastronomic Sciences in Italy, which broadened my understanding of the cultural, political, and social intersections shaping our global food system—insights that continue to guide my work today.
Returning to New York, I saw firsthand the gaps in the industry—especially the lack of accessible opportunities for food & beverage professionals, farmers, and producers to build more sustainable careers. That realization led me to explore new ways to support and uplift the people shaping our food system, ultimately inspiring the creation of The Libi Project.
Tell us about your mission-driven production and creative studio, The Libi Project! Why is its mission of uplifting emerging chefs, farmers, and producers important to you?
At the heart of The Libi Project is Culinary Industry Nights, an event series designed to bring together early-stage culinary entrepreneurs, food & beverage professionals, farmers, and producers in a more intentional way.
While food is inherently about community, people in the industry often work in isolation. Financial constraints, demanding schedules, and limited access to resources may make it difficult for culinary professionals to find mentorship, connect with like-minded peers, and grow their careers beyond traditional hospitality roles. Culinary Industry Nights break down these barriers, creating space for collaboration, career development, and exposure to mission-driven innovators shaping the industry. Beyond networking, these gatherings provide mentorship and long-term support, ensuring F&B professionals have the connections and resources they need to grow.
From this foundation, The Libi Project evolved into a production and creative studio offering branding, storytelling, and photography to help emerging food creatives define their identities, expand their reach, and build sustainable careers. At its core, my work is about honoring the people who nourish our communities—chefs, farmers, and producers who shape the way we eat, gather, and connect.
What’s your favorite part about the New York culinary community?
New York is a city where culinary tradition, entrepreneurial spirit, and innovation all collide—from corner bodegas and food trucks to Michelin-starred restaurants. With influences from every culture, it’s a place where food and creativity naturally intersect. What makes the food scene here so special is how chefs, food artists, photographers, writers, florists, stylists, producers, designers, illustrators, and mixologists—you name it—feed off this creative energy and cultural diversity to shape flavors, visuals, and experiences you won’t find anywhere else. The mix of talent, perspectives, and collaborations makes every meal more than just food—it’s an experience, a conversation, and a reflection of everything that I think makes this culinary community so exciting.
How did you come up with the idea to develop First Course, a comprehensive starter pack that combines strategic insights, branding, and photography to empower culinary creatives? Do you have any other extensions of The Libi Project in the works?
After producing the first few Culinary Industry Nights, I met many early-stage food entrepreneurs in The Libi Project community who had so much creativity, skill, and passion—but I realized that access to strong branding and photography often felt out of reach due to financial and time constraints.
With my multi-faceted background in the food space, a newly launched collaboration with graphic designer Sarah Bourge, founder of French Bre(ad) Studio, and my partner Omer Kaplan’s expertise in photography, we saw an opportunity to bridge that gap. First Course became the ultimate starter pack, equipping culinary creatives and early-stage entrepreneurs with the tools to define their brand, create a cohesive and visually beautiful brand identity, and turn their craft into a brand that fosters community.
Beyond First Course, The Libi Project curates bespoke, hands-on culinary experiences for private clients and brands. Through workshops and immersive activations, we create opportunities for authentic connection and cultural education through food and drink, partnering with passionate culinary and beverage experts to showcase diverse talents and artisanal traditions. These collaborations bridge the gap between New York’s vibrant food community and those looking to engage with it in creative and meaningful ways.
Do you have a favorite restaurant in NYC?
One of my favorites is The Four Horsemen—not just for the food, but for the entire experience. Everything about it feels so intentional and thoughtful, and the staff really makes you feel like one of them.
Their passion for wine education also takes the experience beyond a traditional meal—it’s not just about offering an extensive list but about curating selections that spark curiosity and conversation. The staff is incredibly knowledgeable, always bringing over a few bottles to talk about and taste, and they take the time to share stories of the makers behind the wines. It makes the whole experience feel more personal and connected to the people shaping what’s on the table. It’s the restaurant I always choose to celebrate at. :)
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@carligordon_
@thelibiproject
www.libinyc.com