Playing a dysfunctional family for a famous television show can really work up an appetite. That’s where Yellowstone‘s full-time chef, Gator, comes in.
If most people had to eat whatever food their workplace made them, they’d be disappointed. But that is certainly not the case for the Yellowstone cast and crew. In fact, several cast members said that one of the things they look forward to most about returning to set is the food. More specifically, they said that they love the food that the show’s full-time chef, Gabrielle ‘Gator’ Guilbeau, makes. During an interview, actors Jefferson White (Jimmy) and Denim Richards (Colby) talked about Gator’s food.
“Anybody on the crew, anybody in the cast, can’t talk about this show for five minutes without mentioning Gator,” said White.
“Gator is originally from near Santa Barbara,” said Bohen. “He’s a California boy by way of Louisiana, Baton Rouge. He learned to cook. And he now essentially is a restaurant open from crew call to wrap.”
White added that there’s pretty much nothing that Gator can’t do.
“No matter where we are, we’ll be in the middle of nowhere, no cell service, freezing cold and Gator will pull up with a big tub of gumbo and etouffee…It gets us through those really long nights,” said White.
Who Is the Yellowstone Chef, Gator?
Gator may have been born in Louisiana but he is certainly a Hollywood native now. According to IMDB, Gator has worked on 39 projects including The Maze Runner, Jurassic World, Bad Moms, and, of course, Yellowstone. He mainly works as the head of the craft service department. However, he makes a special appearance as himself several times in Yellowstone. In multiple episodes, you can catch Gator serving up some grub as the Dutton ranch cook.
But food isn’t just a job for Gator, it’s a “labor of love.” The on-set chef recently shared a photo of an entire half cow he was cooking up. Along with the mouthwatering photo, he wrote, “Taking on this beautiful half cow from @abc_acres. It’s an incredible experience to take responsibility for the cooking of such a fine animal. I’ve never taken down such a large animal before, cutting this guy up was an hour of hard labor…Dry rubbed everything and stuffed in fresh rosemary, thyme, dill, parsley, and garlic grown on the same soil as the cow.”