Gregory Gourdet

Gregory Gourdet is an acclaimed chef, author, restaurateur, and television personality renowned for his vibrant and globally-inspired cuisine. Born in Queens, New York, Gourdet’s culinary journey began at the Culinary Institute of America, where he distinguished himself as the first student to intern with the renowned chef Jean-Georges Vongerichten. For nearly seven years, he refined his culinary skills across three of Jean-Georges' esteemed restaurants, eventually rising to the position of chef de cuisine.

Gourdet relocated to Portland, Oregon in 2008, where he became the executive chef and culinary director of Departure at The Nines. There, he transformed Departure into a culinary hotspot, blending his Haitian heritage with international flavors. This fusion of cultures and his innovative approach to cuisine earned him accolades, including the title of "Chef of the Year" by Eater Portland and the Oregon Department of Agriculture. His reputation was further solidified with his appearances as a finalist on Bravo's "Top Chef" seasons 12 and 17.

In 2021, Gregory released his first cookbook, "Everyone’s Table: Global Recipes for Modern Health," which became a national bestseller and won the James Beard Foundation Award for Best General Cookbook. The cookbook reflects his philosophy of cooking globally-inspired dishes that are free from gluten, dairy, soy, legumes, and grains, making healthy eating both accessible and delicious.

August 2022 marked a significant milestone in Gourdet’s career with the opening of Kann, a live-fire dinner house celebrating Haitian flavors and the African and Caribbean diaspora's culinary traditions. Kann quickly garnered acclaim, being named Esquire’s #1 “Best New Restaurant in America” and winning the James Beard Award for Best New Restaurant in 2023. Additionally, Gaudet won the James Beard Award in 2024 for Best Chef: Northwest and Pacific. Shortly after opening Kann, Gaudet launched Sousòl, a cocktail bar inspired by Pan-Caribbean cuisine, which also earned recognition as one of Esquire’s “Best Bars in America.”

Beyond his culinary achievements, Gaudet is a committed advocate for sustainability and equity in the restaurant industry. He is a member of the US State Department’s American Culinary Corp and an ambassador for the Marine Stewardship Council. As a proud member of the LGBTQ+ community and an advocate for sobriety, he is actively involved in Alcoholics Anonymous and Ben’s Friends, a recovery group for the restaurant industry.