Gregory Gourdet

Chef Gregory Gourdet's culinary philosophy is deeply rooted in a profound reverence for his Haitian heritage, which he masterfully intertwines with global influences and the abundant seasonality of the Pacific Northwest. His cuisine, epitomized by Kann, is a "culinary love letter to Haiti," designed to tell the complex story of Haitian history and the African diaspora through bold, complex, and spicy flavors. A key tenet of his approach is ingredient integrity and local sourcing. Gourdet is a fervent supporter of Oregon farms like Gathering Together Farms, Groundwork Organics, and Maryhill, supplementing with direct imports from Haiti for authentic elements such as djon djon mushrooms, chocolate, and coffee. He further integrates local produce by cultivating traditional Haitian chiles in an on-site hydroponic garden. Recognizing diverse dietary needs, all his food is meticulously crafted to be gluten and dairy-free, making his haute Haitian cuisine broadly accessible and allergen-friendly. Beyond the plate, Gourdet is a visionary leader committed to transforming the restaurant industry from within. His ethos at Kann is built on equity, inclusion, and empowering his team, evident in his progressive policies: shared tips across front and back of house, paid vacation and sick time, and a women-centric, queer, and BIPOC-led kitchen management. He fosters a collaborative environment where staff voices are heard and professional growth is actively supported, viewing the restaurant as much about the collective team as his individual vision. This commitment extends to social justice, using Kann as a platform to give back to the community and raise awareness of important cultural narratives. Environmentally conscious, he champions sustainability by minimizing waste and shunning single-use plastics, reflecting a holistic philosophy that transcends gastronomy into a broader commitment to people and planet. Chef Gourdet's technical mastery is centered around wood-fired cooking, with Kann's kitchen featuring an eight-foot custom-built hearth that grills over 50% of the menu. His approach to flavor and plating is characterized by seasonality, boldness, complexity, and spice, harmoniously balancing global methods with traditional Haitian techniques. He applies a scientific rigor to his experimentation, spending years to perfect iconic dishes. Plating is visually playful yet respectful of classic interpretations, such as his Griyo, which features mahogany pork alongside bright green avocado, golden fried plantains, and fluorescent-pink pikliz, demonstrating a meticulous layering of texture and flavor through ingredients like scotch bonnet chiles, sour oranges, and Haitian epis. His most legendary signature dishes include: - **Griyo Twice Cooked Pork**: Luscious, crispy-edged pork pieces, roasted with aromatics then fried, often served with rice, avocado, fried plantains, and pikliz. - **Akra (Crispy Taro Root Fritters)**: Fritters made from finely grated taro root, scallions, garlic, chiles, and herbs, fried to achieve a crisp golden crust and a creamy, garlicky interior, traditionally served with zesty remoulade and sometimes elevated with osetra caviar. - **Pikliz (Haitian Spicy Pickled Cabbage)**: A vibrant, magenta-colored condiment made from thinly sliced red cabbage, white onion, and carrots, intensely flavored by a day-long soak in vinegar, lime, and hot chiles. - **Diri ak Sos Pwa (Haitian Rice with Bean Sauce)**: A traditional dish of rice served with a smooth, flavorful sauce made from kidney beans simmered with onion, garlic, thyme, and a hint of clove. - **Haitian Black Mushroom Rice (Djon Djon Rice)**: Rice steamed with a tea extracted from djon djon mushrooms, native to Northern Haiti, imparting a unique black color and complex umami.

Career

• Chef de Cuisine at Jean-Georges Vongerichten Restaurants, New York City
• Executive Chef at Saucebox, Portland, Oregon
• Executive Chef at Departure Restaurant + Lounge, Portland, Oregon
• Culinary Director at Departure Restaurant + Lounge, Portland, Oregon
• Chef-Owner at Kann, Portland, Oregon
• Chef-Owner (Oversight) at Sousòl, Portland, Oregon
• Culinary Director at Printemps department store, New York City

Mentored by Jean-Georges Vongerichten.