From his career in the Air Force to his vast experience at top restaurants and hotels throughout the South, there’s one thing for sure: Chef Kirk Gilbert is not afraid of a challenge.
As Head of Product Development for The Sausage Project and Head of Culinary R&D at L.A.-based DFG Ventures, Chef Kirk brings a deep love of his craft to everything he does. So when he was asked to “rethink the link” and steer The Sausage Project into reality, Chef Kirk accepted the challenge with his typical enthusiasm, channeling his vast culinary knowledge, playful spirit, and years of experience running world-class charcuterie programs. The result? A lean, boldly seasoned chicken sausage made with white meat that's impossibly juicy, highly adaptable, and endlessly craveable.
We sat down with the chef who raised the bar on chicken sausage to talk inspiration, techniques, and the meals that bring him joy.
When did you know you wanted to become a chef?
It all happened organically. I didn’t start cooking for fun—I was a latchkey kid, so I was always left to my own devices when it came to cooking. My dad always thought that dining out was a form of entertainment, so we ate out frequently. We were never allowed to order off the kids menu, so we were constantly trying different things. And my mom is from the south, so at home I grew up eating food that was often different from what other kids were eating in Cleveland.
After high school, I was a cook in the Air Force, and my brother went to the Pennsylvania Culinary Institute in Pittsburgh, which later became Le Cordon Bleu. I moved down to Florida with him and started working in hotels and resorts, beginning with The Ritz-Carlton, Amelia Island. My brother encouraged me not to spend all my money on culinary school— he told me to work my way through all the kitchens in the hotel, so for five years I did. That kind of apprenticeship served me well, and I ended up working in restaurants and hotels for almost 20 years.
How did you get involved with The Sausage Project?
When I was working at a five-star hotel in South Carolina, I met Donald Moore, one of the DFG Ventures partners, who at the time was the Chief Culinary Officer and EVP of Kitchen Operations for The Cheesecake Factory. I began working for The Cheesecake Factory in 2011 as Executive Chef Research & Menu Development, and later reconnected with Donald and became the head of R&D at DFG Ventures. We started working on The Sausage Project in 2022.
What was your philosophy in developing The Sausage Project?
The idea was to figure out a way to innovate around chicken sausage. I went through a lot of iterations to get it to where it is now. For me it’s all about the process and steps involved in a recipe— that long, slow, thoughtful process of kitchen magic.
What’s your favorite type of food to make?
I gravitate toward southern flavors just because of my background and working in the south. I love the long, slow cooking processes when it comes to food. At one hotel we had a homemade hot dog we made for the golf course. We did everything from scratch—we even ground our own hominy for grits. We were deep in the magic of old-school, from-scratch preparations and actually cooking food, which I love.
What do you cook when you don’t feel like cooking?
Beans and rice is kind of a staple. I also like the Korean-style short ribs—it’s just one of those things you can put in a bag and marinate while you put a pot of rice on. Then once it’s done, you can throw them on the grill and finish broiling them and pour the residual juice over the rice. That’s the kind of quick and easy meal I gravitate toward.
Growing up, what was your favorite kind of sausage?
As a utilitarian thing, kielbasa was probably my favorite. Growing up in Cleveland, there’s a large Polish community. We would eat kielbasa for breakfast, and we always had it in the fridge. I also love andouille sausage, because it’s easy to add into a bean dish and make something Cajun or Creole.
What’s your go-to one-pot recipe?
I would say a sausage and black bean stew. I cook andouille-style sausage with a little bit of bacon, onions, Rotel tomatoes, and black beans and serve it with rice.
What’s your favorite music to cook to?
Definitely old-school hip-hop or neo soul.
How about a guilty pleasure food?
Buttered popcorn!