Eva Kosmas Flores
Gregory Gourdet, a native of Queens, NY, attended the Culinary Institute of America, becoming the school’s first student to intern with chef Jean-Georges Vongerichten. For nearly 7 years, Gregory honed his culinary skills at three of Jean-Georges’ trailblazing restaurants, climbing the kitchen ranks to become a chef de cuisines. Gregory ran the kitchen at Portland’s Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening his own restaurant, Kann which opened in August 2022.
Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was chosen “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.
In 2021, Gregory released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook.
Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was most recently named the James Beard Awards 2023 Best New Restaurant.
In September of 2022, Gregory opened Sousòl, Kann’s subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire’s “Best Bars in America.”
Gregory sees food as nourishment and is committed to moving the restaurant industry forward in a sustainable and equitable way. He is a member of the US State Department’s American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.
He spends his spare time trail running in the woods for hours.
One of my favorites of all Jacques’ recipes is simple and uses ingredients found at the salad bar. It’s my inspiration for this pan-seared, crispy skin salmon with a quick pan sauce of chopped sun-dried tomatoes (from the pantry), fresh cherry tomatoes, garlic and chili. If you don’t have fresh chilies on hand, you can use red chili flakes.View This Recipe