. Vegan and gluten free.

I dug into some techniques I picked up from the Chinese staff I worked with back in NYC. This year we add a spicy house made shellfish and scallion XO. It is salty and sour and smoky sweet with the slight medicinal taste of the turmeric- lots of fun, funky umami.

Not your Grandma's Kitchen Sink Salad—this one is perched high in the Portland, OR clouds.

I think there is truly a sense that you can accomplish anything you want here.

In 2013, Gourdet was named Chef of the Year by the Oregon Department of Agriculture. . Making things as clean and delicious as possible was very important to us.

Hope you can join us in December.

He started his career in Asia at a very young age.

#pdx #chefslife #christmas #duck #pdxeats #kumquat #duckfat #friedrice", "8 years ago I was tasked with creating a large, celebratory dish for @departurepdx. To see how that kitchen runs and the care that they take, the aging and crisping and dehydrating and marinating and the amount of flavor that they’ve been able to get into perfectly cooked and thought out ingredients.

After freshman year I realized that it just wasn’t the best fit for me.

It was light and functional. We also have unique restaurants in the sense that there are tons of pop ups and new food carts coming up all the time and things going to brick and mortar so there is always some kind of creative outlet that we get to experience and that’s really cool. I worked for him for six and a half years. While Top Chef finalist Gregory Gourdet was growing up — before he thought about cooking personally, let alone professionally — Sundays usually involved a Haitian feast. Already a big hit in Portland, Oregon, thanks to culinary director Gregory Gourdet, the runner-up in season twelve of Bravo's Top Chef, Departure puts a Pan-Asian menu in a …

We even make our own sea salt here. I’m looking forward to #breakfast in the am! I thought I wanted to be a doctor and ended up going to medical school, at NYU premed one year.

In 2017, he appeared on ABC’s 30 Years: A Celebration of the James Beard Foundation, where the crew filmed his journey from the Portland kitchen to New York City as he prepared for his first dinner at the iconic James Beard House.

SAKAI TAKAYUKI GRAND CHEF GYUTOU 210MM (8.3"), SAKAI TAKAYUKI GRAND CHEF HONESUKI 150MM (5.9"). A Maple Leaf duck, cured in 7 spice overnight, blanched in honey and Chinese wine and air dried for 4 days, roasted and glazed with more honey daily to match orders, a few extra prepared for walk ins. Ice Cream for all.✨ I’ve refocused on my passion and I have found health. In 2018, Gourdet appeared on Food Network’s Iron Chef Showdown, competing with Iron Chef Michael Symon in the final round. Each duck experience takes 10 cooks and a chef to get to your table. A little testing and research and somewhere between roast duck and peking duck the Departure Duck was born. My last couple years in NYC were dark.

But so many life changing things have happened in the eight years I’ve lived here.

That really blew me away. I started checking out culinary programs around the country and decided moving back to New York would be the best thing for me and ended up going to the CIA (Culinary Institute of America). Really amazing bold Thai flavors, super casual, open late, really flavorful unique stuff like turkey butt and clams with krachai. I didn’t move here because I read about Portland in the NY Times, I was just looking for something different.

We’re surrounded by woods, farms, vineyards and the ocean so we have a growing area for every type of thing that you could desire. What do you like to eat when you’re not working?

It comes as no surprise then, that his spin on the Haitian chicken staple of his youth is equally riveting. We have only added to the experience by adding Duck Broth to start and Duck Fat Ice Cream to end to respect and utilize 100% of the duck. Grab your tickets to a celebratory (and vegan!) Seriously, I really don’t leave the kitchen without them. My first job out was through my extern at Jean-Georges, I did three months there during culinary school and when I graduated, I sought employment there. Cucumber XO SALAD. ", $$$, Happy Hour, Outdoor Seating, Full Bar, Asian, Southwest Portland, "I ate this on a winter date with my wife, CJ; it felt like summer in the garden, tasted like fun, and we had a blast!

I ended up transferring to the University of Montana where I left the city for small town living and pursued wildlife biology. So it wasn’t just you have to make 6 plates and I overcooked the steak a little. A finalist on season 12 of Top Chef and former chef de cuisine for Jean-Georges Vongerichten, Gourdet’s cuisine highlights a love for asian flavors and ingredients resulting in a culinary point of view that is vibrant, seasonal and delicious.

Do you have any favorite ingredients you’re working with right now?

The Denver kitchen is open and we have 2 counters expanding our sushi and kushiyaki programs.

In 2007 I did.

You’re literally in a service for 60 people and you had 2 hours to prep and you have to serve the judges during it. I think what they don’t show is a lot of times – we’re not just making a few plates for the judges. It travelled well. ", "Peking duck glazed foie gras, seven spice roasted duck. Much of what we do at Departure Portland is inspired by the markets and the ingredients we grow here.

Chefs pair up to create meals greater than the sum of their parts. Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local bounty with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare.

Slow Food USA is a grassroots nonprofit that inspires individuals and communities to change the world through food that is good, clean and fair for all.

I am inspired daily by all the amazing things that we have here in terms of the outdoors, nature, the amazing products we get to cook with and a community who supports all this. I think I like simple knives. When I’m not working I am out trying to explore and see what everyone else in town is up to.

My first Chef De Cuisine position was with them at 66 which was a modern Chinese restaurant in Tribeca. It’s fun to try to keep up and see what new things are happening here. A new column, because the world keeps turning, and cooking still rules.

I always start my meal with this. Take wing at Departure, the futuristic pan-Asian eatery from chef Gregory Gourdet in the Halcyon Hotel, which opened in Cherry Creek in the summer of 2016.

One of the Best Things to Eat in Portland, "At no point do these bowls disappoint, try them all!

The vegetables, year round fruits, and iconic region defining ingredients like berries, hazelnuts, apples and pears all growing in the pacific Northwest, Dungeness crab, salmon. I was always exposed to that and those flavors caught my attention the most. Slow Food Nations is our major international food festival hosted in Denver, CO.

Can you give us some restaurant recommendations in Portland or elsewhere? We are big fans of Portland, what do you think makes the culinary scene here so special? It consumes our life all December and we love it.

Some of our classic dishes like bibimbap, kampachi with taro and of course the wings made their way to Denver. After8 months I felt that I wasn’t in the best place for me. I had to do it before leaving on #vacation .

He was dubbed Eater Portland’s Chef of the Year in 2014. I think in terms of technique, dining at Saison in San Francisco earlier this spring was really impressionable. And I committed to that series.

In Denver we are more focused on traditional Asian flavors and techniques. And comes to life in under a minute.

The chickens are really flavorful and full of nice BBQ spices. Departure Denver recently opened. I grew up in Queens, New York. The Denver location also serves brunch and lunch. Why I Love This: Maya Erickson, Gregory Gourdet, David Kinch. It’s bright and fresh with a nice acidic touch. I got my first job washing dishes at a restaurant and at the same time cooking at a vegetable focused deli.

", $$$$, Reservations, Modern, Full Bar, Italian, Richmond, "Chef Joshua really does amazing work with vegetables.

", $$$, Outdoor Seating, Modern, Full Bar, Argentinian, Eliot, "It’s a big beautiful piece of charred halibut with crispy skin, served Argentinian-style and cooked in a wood-fired oven. My parents were extremely supportive as I entered my 6th year of college, they believed in me. .

What has your experience in Portland been like? A Queens native who honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty, the foundation of his cooking is based on technique-driven preparations layered with flavor complexity. What are your can’t live without kitchen tools? Gourdet’s extensive global travels to research and understand other cultures allow him to see Oregon’s lush bounty through an Asian lens, producing a constantly evolving seasonal menu inspired by cooking methods and ingredients from abroad. I really didn’t know what to expect.

Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. How did you choose that series? The food I cook is Asian inspired, I like to reference historical and classic dishes and interpret them in a modern way, not necessarily changing things completely, but understanding the base of it and having a take on it. Many other American cities are experiencing a boom but it seems like the boom in Denver is a response to the city’s need.

I think the first time I went onto the website it was a knife that caught my attention. They’ve travelled with me around the world. But we’re making 60, 200 plates, we are actually feeding tons and tons of real people. .

Gregory Gourdet is director of culinary operations for Departure Restaurant, with outposts in Portland, OR and Denver, Colorado. Everything here is great. In culinary circles, Chef Gregory Gourdet (Departure) is known for his fierce interpretations of classic dishes from all over the world. Have this chicken with a couple of sides and it's the perfect meal. ", $$, Happy Hour, Outdoor Seating, Full Bar, Bbq, Vernon, "I think chef Rodney wakes up early every day to light up the smoker. Soft-serve servers tap into the best of the Oregon flavor universe, and hidden farms pop up in neighborhoods: In the midst of this creative renaissance is a city where anything becomes possible. A two-time James Beard Award semi-finalist and native New Yorker from Queens, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. farewell-to-summer dinner from Portland chef Gregory Gourdet.

See how chef Gregory Gourdet did it, then get fired up about charging the hills.

We’ll take a traditional soup from Thailand, but we’ll put local Dungeness crab and local organic greens in it to make it something that speaks to where I live currently. Our Portland Chef de Cuisine, Jami Flatt has been fermenting everything in sight and it has been very tasty, informative and fun. They have been two fun meal periods to create. Departure Denver too is a highly designed space. Family and friends have made this an annual tradition. Way back then, it was before the cooking channel and reality TV and all this stuff and being a chef wasn’t as glorified and it was a little more under the radar. Discover Portland’s Delicious Monsters with Chefs Erick Harcey and Gregory Gourdet, In Portland, no square inch is wasted.

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