I started checking out culinary programs around the country and decided moving back to New York would be the best thing for me and ended up going to the CIA (Culinary Institute of America). We’ll take a traditional soup from Thailand, but we’ll put local Dungeness crab and local organic greens in it to make it something that speaks to where I live currently.
I dug into some techniques I picked up from the Chinese staff I worked with back in NYC.
", $$, Vegetarian / Vegan, Full Bar, Hawthorne, "They're gluten-free and vegan but really awesome. Family and friends have made this an annual tradition. I love to support my friends in the industry. In 2017, he appeared on ABC’s 30 Years: A Celebration of the James Beard Foundation, where the crew filmed his journey from the Portland kitchen to New York City as he prepared for his first dinner at the iconic James Beard House. My first Chef De Cuisine position was with them at 66 which was a modern Chinese restaurant in Tribeca. He was dubbed Eater Portland’s Chef of the Year in 2014. In 2013, Gourdet was named Chef of the Year by the Oregon Department of Agriculture. I think in terms of technique, dining at Saison in San Francisco earlier this spring was really impressionable. After much acclaim, he went on to open the second location of Departure in Denver in the summer of 2016. In the spring of 2010, Gourdet took the reins at Departure.
Plus, it’s never been easier to prep and execute, thanks to Veggie Bullet — a 3-in-1 slicer that lets you focus on the best parts of cooking. My life became a series of long nights at clubs, after hours and even shadier after- after hours. It’s bright and fresh with a nice acidic touch. The food I cook is Asian inspired, I like to reference historical and classic dishes and interpret them in a modern way, not necessarily changing things completely, but understanding the base of it and having a take on it. Overall it was definitely one of the hardest things I’ve experienced in my life, but it was definitely rewarding, because I’m a thrill seeker and I live off adrenaline and I love challenges like that.
In culinary circles, Chef Gregory Gourdet (Departure) is known for his fierce interpretations of classic dishes from all over the world. A Maple Leaf duck, cured in 7 spice overnight, blanched in honey and Chinese wine and air dried for 4 days, roasted and glazed with more honey daily to match orders, a few extra prepared for walk ins. He’s one of the pioneers of the fusion movement that was big in the 90s and I caught the tail end of that. We have only added to the experience by adding Duck Broth to start and Duck Fat Ice Cream to end to respect and utilize 100% of the duck. Departure Denver too is a highly designed space. These pancakes are hearty and comforting—a good way to start the day with maple syrup drizzled on top. Grab your tickets to a celebratory (and vegan!) I got super caught up in the party scene and drugs. From kimchi to early fall fruits like grapes, to rice, root vegetables and sausage. A two-time James Beard Award semi-finalist and native New Yorker from Queens, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. My parents were extremely supportive as I entered my 6th year of college, they believed in me. Were you interested in Asian ingredients before working for Jean-Georges? My favorite combo lately is smoked, turmeric fermented daikon which one of our line cooks created actually. But they’re not the most flashy or popular so we thought it was awesome that you were attached to them and built out your collection. Dive in with part two of our new series with Travel Portland, and watch the city dazzle both newcomers—like Chef Erick Harcey of Minnesota’s Upton 43—and tried-and-true locals like Departure’s Chef Gregory Gourdet. I was transitioning into more intricate and specific Japanese knives, I think they were shiny too. SAKAI TAKAYUKI GRAND CHEF GYUTOU 210MM (8.3"), SAKAI TAKAYUKI GRAND CHEF HONESUKI 150MM (5.9"). #pdx #chefslife #christmas #duck #pdxeats #kumquat #duckfat #friedrice", "8 years ago I was tasked with creating a large, celebratory dish for @departurepdx. Not your Grandma's Kitchen Sink Salad—this one is perched high in the Portland, OR clouds. 24 hour pre-order required.
Photographs courtesy of Michael Persico, Departure Restaurant and Gregory Gourdet. ", $$$, Outdoor Seating, Modern, Full Bar, Argentinian, Eliot, "It’s a big beautiful piece of charred halibut with crispy skin, served Argentinian-style and cooked in a wood-fired oven. ", $$$, Happy Hour, Outdoor Seating, Full Bar, Asian, Southwest Portland, "I ate this on a winter date with my wife, CJ; it felt like summer in the garden, tasted like fun, and we had a blast! It’s a fantasy land for a chef. Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. Much of what we do at Departure Portland is inspired by the markets and the ingredients we grow here. Lots of things are booming in Denver with a result being lots of great new restaurants. But we’re making 60, 200 plates, we are actually feeding tons and tons of real people. It comes as no surprise then, that his spin on the Haitian chicken staple of his youth is equally riveting. #duckmonth #departuresholidayduck #roastduck #pekingduck #departurepdx #departureden #traditions #pdxeats #happyholidays #2018 #pickupduck ✨", "Toasted Coconut Burnt Marshmallow Ice Cream, Chocolate Magic Shell. That really blew me away. Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. ", $$$$, Reservations, Modern, Full Bar, Italian, Richmond, "Chef Joshua really does amazing work with vegetables. Because of the weather here – we have 12 months of growing season. We live in a community that supports each other so much that anything is really possible. Departure Denver recently opened. . Gregory Gourdet is director of culinary operations for Departure Restaurant, with outposts in Portland, OR and Denver, Colorado. The duck technique has never changed.
Each duck experience takes 10 cooks and a chef to get to your table. I really didn’t know what to expect.
", $$, Happy Hour, Outdoor Seating, Full Bar, Bbq, Vernon, "I think chef Rodney wakes up early every day to light up the smoker.
I grew up in Queens, New York. What do you like to eat when you’re not working? A little testing and research and somewhere between roast duck and peking duck the Departure Duck was born. I ended up transferring to the University of Montana where I left the city for small town living and pursued wildlife biology. I got my first job washing dishes at a restaurant and at the same time cooking at a vegetable focused deli. There’s a huge creative movement and we see that through all the chefs that come here and the types of cuisines represented. We always had a lot of Asian ingredients on the menu. Take wing at Departure, the futuristic pan-Asian eatery from chef Gregory Gourdet in the Halcyon Hotel, which opened in Cherry Creek in the summer of 2016. I was looking for something else and I wanted to get out of the city.
VegLapse at Departure | Chef Gregory Gourdet.
We always had Sunday dinners because we were raised Catholic, so it was a big thing to have dinner after mass. The chickens are really flavorful and full of nice BBQ spices. I love and pursue experiencing different culture and cuisines around the world. Way back then, it was before the cooking channel and reality TV and all this stuff and being a chef wasn’t as glorified and it was a little more under the radar. One of the Best Things to Eat in Portland, "At no point do these bowls disappoint, try them all! ". It is salty and sour and smoky sweet with the slight medicinal taste of the turmeric- lots of fun, funky umami. .
I think I like simple knives. Gregory Gourdet and Sage Restaurant Group Open Departure Denver August 10, 2016 Similar to its original location in Portland, Oregon, Departure Denver’s ambitious menu captivates diners with authentic interpretations of Asia’s coastal cuisines. As the year ends, I think about my favorite meals of the past year, with my travels, nahm in Bangkok was a meal that changed a lot of things for me in terms of seeing flavor and how you can use so many different aromatics and ingredients in a single dish and where that can take you. Under Jean- Georges and my mentor, his culinary director Greg Brainin I learned the fundamentals of flavor combination and techniques. How did you choose that series?
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