I just got done watching Yellowstone for the second time, and of course, it was as great as the first time, and I’m dying to see how it’s all going to come to an end at the end of season five.
Of course, the departure of Kevin Costner is the reason why the show will be coming to a close after the second half of season five, after it was initially believed the show would feature six or seven seasons.
However, all we can do is be thankful that we’ve gotten four and a half stellar seasons of the show, and it’ll be intriguing to see how it all ends.
But speaking of Yellowstone, I was today years old when I learned that Chef Gator, the personal chef for the Dutton family on the show, is actually a fantastic chef in real life, and is also in charge of actually feeding all of the cast and crew members on the show as well.
His name is Gabriel Guilbeau, and he recently sat down with Delish to discuss what it’s like being on the show, and being the cast and crew’s actual chef in real life.
Guilbeau spent five years as the head of craft services for both Taylor Sheridan’s film and TV projects, but he finally got to make his acting debut on Yellowstone.
He told the outlet:
“I figured I’d be in the background of the show. I had a camera in front of my face… so I went back to the basics and started making dinner.”
He’s made an appearance in 12 episodes, and admitted that he feeds up to 300 people everyday.
During the interview, he also discussed feeding leading man Kevin Costner (John Dutton) as well.
Guilbeau hilariously said:
“Kevin is a very picky eater, in no way, shape or form would he ever eat grilled octopus. Considering this is a man who, before he met me, I think he solely lived off of canned chili and hot dogs.”
He also admitted that Costner has a weakness for desserts, despite always claiming to be cutting back on his sugar.
“Kevin always likes to tell me he’s on a diet and off the sugar, and then he’ll ask me to make him an apple pie. In the same day, usually.”
Looks like even ol’ John Dutton can’t help his sweet tooth, huh.
You can check out the full conversation here:
