Gregory Gourdet

Portland

Asian, Seasonal, Fusion


Specialities

Asian, Seasonal, Fusion

About Gregory Gourdet

Born and raised in Queens, New York, Gregory Gourdet is the Executive Chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.

After attending the Culinary Institute of America in New York, Chef Gregory worked in the kitchens of the prestigious Jean-Georges Restaurants. After moving to Portland, Chef Gregory was Chef de Cuisine at modern steakhouse Urban Farmer Restaurant at the Nines Hotel. He took a position as Executive Chef of the hit restaurant, Saucebox, where he honed his skills working on Pacific Island cuisine. He later became the Chef de Cuisine and then Executive Chef at Departure. Chef Gregory is committed to nutrition and a healthy lifestyle and can often be found practicing hot yoga or trail running in Portland’s scenic mountains.


Interview with Chef Gregory Gourdet



Gregory Gourdet's Video Tutorials

A Basic Overview of Shiso

Gregory Gourdet
Easy

Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.

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Miso Cod with Bacon Dashi

Gregory Gourdet
Intermediate

This miso cod incorporates traditional Japanese ingredients to create a tender, sweet, and savory dish.

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Crispy Skin Chicken with a Sweet Soy Glaze

Gregory Gourdet
Intermediate

The contrasts between crispy skin and tender meat, bitter char and sweet soy sauce, make for a dynamic and sophisticated dish.

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Classic Teriyaki Sauce

Gregory Gourdet
Easy

This classic Japanese sauce is the perfect umami compliment to chicken, vegetables, or fish.

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Traditional Korean Beef Bibimbap

Gregory Gourdet
Advanced

This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.

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An Introduction to Kombu

Gregory Gourdet
Intermediate

Kombu adds sublte umami and earthy flavor to the base of soups and stews, and can be used to make the perfect flavoring for sushi rice.

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