Gregory Gourdet is not just a celebrated chef; he’s a visionary in the world of modern cuisine. As the author of the best-selling book Everyone’s Table: Global Recipes for Modern Health, Gregory’s groundbreaking work earned him the prestigious 2022 James Beard Foundation Award. His journey didn’t stop there; in 2023, he clinched another James Beard Foundation Award for Best New Restaurant, solidifying his place in the culinary hall of fame.
Named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, Gregory has captivated the hearts of foodies and lifestyle enthusiasts alike. His talent and charisma have also made him a two-time finalist on Bravo’s Top Chef, showcasing his prowess and passion on a national stage.
Join us as we step into the kitchen with Gregory Gourdet, exploring his culinary philosophy, favorite ingredients, and one thing you’ll never find in his fridge.
In The Kitchen With Bravo Top Chef Gregory Gourdet
FOOD PHILOSOPHY IN SHORT:
Food is culture and nourishment. We should know the history behind the foods we eat. We should also respect our bodies and respect mother nature by eating whole, seasonal and local when possible foods.
WHAT’S ALWAYS IN MY FRIDGE:
Eggs, Siete cassava tortillas, strawberry jelly, smoked salmon, pikliz, kimchi, various hot sauces, almond cream cheese, organic energy drinks and kombucha
WHAT’S NEVER IN MY FRIDGE:
Dairy, I can’t tolerate it.
MEAL I MAKE IN A PINCH:
Fried egg sandwich with ketchup and Truff hot sauce
COMFORT FOOD I MAKE FOR NOSTALGIA:
Diri ak sos pwa- my mom’s rice and bean sauce
GO-TO PROTEINS:
Sardines, smoked mussels, canned tuna, nut butter, chicken every which way, smoked turkey slices
FAVORITE INGREDIENTS LATELY:
Rhubarb, coffee, coconut milk, Wilderton bittersweet aperitivo
MUST-HAVE SNACKS:
Peanut butter filled pretzels, coconut oil popcorn, plant based protein shakes
5 STAPLES ALWAYS ON HAND:
Extra virgin olive oil, Jacobsen’s flake sea salt, chili crisp, maple syrup, good coffee
BEST THING TO MAKE FROM SCRATCH:
I love baking and frosting layer cakes in all my “free time”.
FAVORITE CONDIMENTS:
Truff hot sauce, tabasco, any Caribbean scotch bonnet/habanero hot sauce
INGREDIENT THAT MAKES EVERYTHING BETTER:
Jacobsen’s flake salt, the habanero flavor is bomb too
FAVORITE DISH YOU’VE MADE LATELY:
Turkish-style green beans, long-cooked until really really tender in a tomato, chili and garlic sauce — it’s incredible.
BEST BARGAIN-SHOPPING TIP:
I love supporting farmers markets for fresh produce and craft goods. While it may cost more than a conventional grocery store, I do believe the quality and impact is better so to me it feels like I am saving, saving the planet.
BEST LABEL-READING TIP:
I’m a hardcore label reader. Avoid preservatives and additives. Look for the MSC Blue Fish label when buying seafood!
WEIRDEST THING I OFTEN BUY:
Any artisanal tinned fish from around the world calls my name.
FAVORITE SPLURGE:
Astrea Caviar
FOR LAST-MINUTE ENTERTAINING:
A whole chicken, so easy to spatchcock it, season it with whatever spices I have around and roast it over veggies.
