Interview with Gregory Gourdet, Executive Chef of Departure Restaurant and Lounge
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The following interview was made possible by the NW
Tastemaker, a culinary travel publication forthcoming from Northwest Travel
Magazine. To read more interviews with the best chefs in the Pacific Northwest,
visit Northwest Travel Magazine and
TableTalkNorthwest.com.
Gregory Gourdet, Executive Chef of
Departure Restaurant and Lounge
In 2010, Chef Gregory Gourdet joined the swank Departure
Restaurant and Lounge, located on the 15th floor of The Nines Hotel
in Portland. A celebrity chef who competed in the most recent season of Bravo's
Top Chef, Chef Gourdet is known as much for his personality as for his cooking,
but how much of a difference is there between the two? Like Gourdet himself,
his dishes buzz with energy thanks to a potent blend of sweet, sour, and spicy
flavors. Chef Gourdet unleashes pan-Asian dishes, with the occasional nod to
his Haitian heritage, and he dedicates himself to staying up to date with what
his diners need; this includes a regularly updated, healthy selection of paleo,
gluten-free, vegan, and vegetarian-friendly plates. Chef Gourdet began his
career working beneath New York-superchef Jean-Georges Vongerichten.
1. How do you describe Northwest cuisine?
Northwest cuisine is 100% inspired by the
amazing bounty of our region. From our farms, woods, mountains and oceans we
grow delectable products year-round, and this defines how we cook. We have
iconic, historical and region-defining ingredients, from Dungeness crab and
salmon, to mushrooms, berries and game meats, and these are just the beginning.
The food ranges from simple to bold, but it is a cuisine that lets these
ingredients shine.
2.
Who are six of your favorite purveyors that you regularly work with?
Nicky USA- All chefs rely on our friends
at this great distributer and farm. The service is personalized and the 25-year
history of the company shows. They proudly raise and source game meats for
kitchens all over town.
Groundwork Organics Farm- This is the
first farm that I formed a relationship with when I moved to Oregon six years
ago. They carry an array of essential seasonal vegetables throughout the year,
and they are at farmers markets year-round.
Marshall’s Hot Sauce- Their sauces are
artisan made, specifically using local farm-sourced ingredients and chilies,
and they are cooked with time and hand-bottled one by one. I love these sauces
for their bright kick. Sarah and Dirk are some of the nicest people around, and
the two of them touch each and every bottle they produce.
Oregon Olive Mill- They provide
Oregon-made olive oil in an array of flavors, from fruity to peppery and in
between.
Flying Fish Company- It's a one-stop for
all sustainable seafood needs. Lyf personally takes care of every order and has
a great pulse on the freshest catch around, from the Northwest and beyond.
3.
When you go out for a nice meal, what are two or three of your favorite spots?
I go to Ox and Ava Gene’s. They both serve
really amazing vegetables, and I love that. Greg and Gabi Denton roast most of
the vegetables at Ox over a wood-burning grill. They are deeply flavored and
delicious. Joshua McFadden highlights farm produce in a bright and fun way.
Eating at Ava Gene’s, there will be a moment when you realize you just ate 15
types of vegetables and they were all great. These are both warm and cozy
restaurants, as well as perfect locations for a nice night out.
4. Who are two other Northwest chefs that you
admire? Why?
I have the utmost admiration and respect for
Andy Ricker, the man behind the Pok Pok empire. He is doing something very
unique, in the sense that he is bringing a very different cuisine and culture
to the states and trying to do so in the most authentic way possible. Doing
everything you can to recreate a time and place is very noble. He doesn’t call
himself a chef because he doesn’t cook from imagination but instead tries to
recreate an exact standard. It is a very different approach and produces
delicious results.
I also have great admiration for Vitaly Paley.
He owns one of the most iconic Portland institutions, Paley’s Place, with a
burgeoning second, Imperial. His restaurants are shrines to the ingredients
that make the Northwest great. Cooking method and technique are also of utmost
importance to him, and his restaurants are a stomping ground for young chefs
looking to work towards becoming a great Portland chef. Many of the best chefs
in this town have worked for Vitaly during their career. The man is also
tireless, doing pop-ups and events non-stop, nationwide.
5. In your opinion, is there an area of
Northwest cooking that doesn't receive enough attention?
I think there are many chefs doing amazing
international cuisine in the Northwest. These chefs are pairing our amazing
products, such as fish and meats, in specifically ethnic preparations. The
other part of this story is farmers and chefs leading the charge in the local
growth of international vegetables. I love finding Oregon-grown ginger,
turmeric and wasabi root at my market. This is an important story. As more
things become accessible to us due to modern times, and more cultures become a
part of our culture, we have to look around to keep things fresh and forward.
6. Looking toward the future, what are you most
excited to do in the kitchen?
I feel the possibilities of what we can grow and
produce here are endless. The Northwest is a lush place full of green vitality
and hope. Of all the people I have met recently, the young, new farm-owners
have inspired me the most. Farming is really hard work, and it really takes a
love of the land and nature to work on one. The quest to grow your own is noble
and needed. I am very excited to continue to build a closer relationship with
the ingredients in my backyard—both plants and animals—that are grown by
friends.
Departure
Restaurant and Lounge
525 SW Morrison
Street
Portland, Oregon
97204
www.departureportland.com
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