Gregory Gourdet is Gregory is not just a celebrity chef, he is a visionary in the world of contemporary cuisine. As the author of the bestselling 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 end there; in 2023, he again won the 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, and his talent and charisma has landed him a two-time finalist on Bravo's “Top Chef,” showcasing his skill and passion on a national stage.
Join Gregory Gourdet in the kitchen and discover his cooking philosophy, his favorite ingredients, and what you'll never find in his fridge.
In Bravo's Top Chef Gregory Gourdet's Kitchen
Our food philosophy in a nutshell:
Food is culture and nutrition. We should know the history behind the food we eat and respect our bodies and Mother Nature by eating natural, seasonal and local foods whenever possible.
What's always in my fridge:
Eggs, siete cassava tilla, strawberry jelly, smoked salmon, pickles, kimchi, assorted hot sauces, almond cream cheese, organic energy drink, kombucha
Things that will never be in my fridge:
I can't stand dairy products.
Meals to prepare in an emergency:
Fried egg sandwich with ketchup and truffle hot sauce
Heartwarming dishes to make for a nostalgic experience:
Diri ak sos pwa – Mother's rice and bean sauce
Your go-to protein:
Sardines, smoked mussels, canned tuna, nut butter, chicken, and sliced smoked turkey
Current favorite foods:
Rhubarb, coffee, coconut milk, and Wilderton bittersweet aperitivo
Must-eat snacks:
Peanut butter pretzels, coconut oil popcorn, plant-based protein shakes
Five essential items to always have on hand:
Extra virgin olive oil, Jacobsen's flaky sea salt, chili crisp, maple syrup, delicious coffee
Best things to make from scratch:
I love baking and icing layer cakes in my “free time”.
Favorite condiments:
Truffle hot sauce, Tabasco, Caribbean Scotch bonnet/habanero hot sauce
Ingredients that make everything better:
Jacobsen's flake salt, habanero flavor is also great
Favorite dish you've made recently:
An incredibly tasty dish of Turkish kidney beans slowly simmered in a tomato, chilli and garlic sauce until tender.
Top bargain shopping tips:
I love supporting farmers markets for fresh produce and crafts. They may be more expensive than your average grocery store, but I believe the quality and impact is better, so I feel like I'm saving money and helping the planet.
Best tips for reading labels:
I'm an avid label reader – avoid preservatives and additives, and when buying seafood, look for the MSC Blue Fish label.
The weirdest thing I buy:
Any homemade canned fish in the world is calling my name.
Favorite splurge:
Astrea Caviar
For last minute treats:
It's a whole chicken, so it's easy to spatchcock, season with whatever spices you have on hand, and roast with some veggies.
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