9 th edition
Gout et Saveurs Lakay
Experience Haiti
by joining this incredible event

SEPTEMBER 26 - 29, 2019

Gregory Gourdet

Chef 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. A native New Yorker from Queens 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. A self-proclaimed health

freak and avid runner, Gourdet views food as nourishment. His mindful life
approach shines through in his cooking, as he offers diners dishes that
allow freshness, seasonality, and bold, alternative ingredients to star on the
Gourdet grew up enjoying ethnic cuisine, especially traditional Haitian dishes emphasizing fish, rice
and beans, roasted meats, pickled chilies, coconut, and plenty of herbs. It was while studying at the University
of Montana and rooming with an avid cook that he discovered his culinary passion. He started as a
dishwasher at a Missoula café, embarked on a semester abroad in France, and finally made his way back to
New York after graduation to attend the prestigious Culinary Institute of America. He became the first student
to land a highly coveted internship with Vongerichten, whom he trained under for close to seven years at
three of his New York City properties.
In 2008, Gourdet arrived in Portland, where he helped open Sage Restaurant Group’s Urban Farmer
in the Nines Hotel, and then served as Executive Chef for Saucebox, one of Portland’s oldest Asian-inspired
cafés. In the spring of 2010, he took the reins at Departure, the Nines’ modern Asian rooftop restaurant,
quickly gaining praise for his innovative dishes that combine local ingredients of the Pacific Northwest with
meaningful preparations. In 2013, Gourdet was named Chef of the Year by the Oregon Department of
Agriculture; he was dubbed Eater Portland’s Chef of the Year in 2014. In 2015, Gourdet was named a
semifinalist by the James Beard Foundation for Best Chef: Northwest. He was also runner-up in Bravo’s Top
Chef Season 12. Gourdet has played an integral role in Portland’s culinary boom over the past decade. After
much acclaim, he went on to open the second location of Departure in Denver in the summer of 2016. He
currently resides in Portland but splits his time between the two nature-loving cities.