Cultural Stories
Black Chefs in America:
Gregory Gourdet
Gregory Gourdet, Founder & Chef at Kann
Gregory Gourdet touches turns to gold. From his first published cookbook Everyone's Table: Global Recipes for Modern Health to his wood-fired restaurant Kann, Gourdet knows a thing or two about success.
Starting his career as a graduate of The Culinary Institute of America, Gourdet has gone on to have a number of successful restaurants and celebrity appearances. He first worked full-time for chef Jean-Georges Vongerichten, the famous french chef who popularized a number of restaurants throughout the world. After leaving Vongerichten he ventured out to helm the Departure Restaurant and Lounge in Portland, Oregon as the executive chef.
At Departure, Gourdet created a menu featuring modern Asian cuisine that combined local ingredients of the Pacific Northwest with traditional flavors of Japan, China, Thailand, and Korea. His work there was incredibly successful, netting him a future spot as Culinary Director.
Starting his career as a graduate of The Culinary Institute of America, Gourdet has gone on to have a number of successful restaurants and celebrity appearances. He first worked full-time for chef Jean-Georges Vongerichten, the famous french chef who popularized a number of restaurants throughout the world. After leaving Vongerichten he ventured out to helm the Departure Restaurant and Lounge in Portland, Oregon as the executive chef.
At Departure, Gourdet created a menu featuring modern Asian cuisine that combined local ingredients of the Pacific Northwest with traditional flavors of Japan, China, Thailand, and Korea. His work there was incredibly successful, netting him a future spot as Culinary Director.
Everything Gregory Gourdet touches turns to gold. From his first published cookbook Everyone's Table: Global Recipes for Modern Health to his wood-fired restaurant Kann, Gourdet knows a thing or two about success.
Starting his career as a graduate of The Culinary Institute of America, Gourdet has gone on to have a number of successful restaurants and celebrity appearances. He first worked full-time for chef Jean-Georges Vongerichten, the famous french chef who popularized a number of restaurants throughout the world. After leaving Vongerichten he ventured out to helm the Departure Restaurant and Lounge in Portland, Oregon as the executive chef.
At Departure, Gourdet created a menu featuring modern Asian cuisine that combined local ingredients of the Pacific Northwest with traditional flavors of Japan, China, Thailand, and Korea. His work there was incredibly successful, netting him a future spot as Culinary Director.
Starting his career as a graduate of The Culinary Institute of America, Gourdet has gone on to have a number of successful restaurants and celebrity appearances. He first worked full-time for chef Jean-Georges Vongerichten, the famous french chef who popularized a number of restaurants throughout the world. After leaving Vongerichten he ventured out to helm the Departure Restaurant and Lounge in Portland, Oregon as the executive chef.
At Departure, Gourdet created a menu featuring modern Asian cuisine that combined local ingredients of the Pacific Northwest with traditional flavors of Japan, China, Thailand, and Korea. His work there was incredibly successful, netting him a future spot as Culinary Director.
While at Departure, Gourdet also made his first foray into Reality TV. There he competed on season 12 of Top Chef where he wowed the judges with his innovative flavor profiles that mixed and mingled cultures. This appearance increased his celebrity chef status and resulted in him appearing 5 more times as a contestant and judge on Top Chef.
As his celebrity chef status increased Gourdet capitalized on his forward momentum and opened his own restaurant, Kann in Portland. A wood-fired concept that brought together his Haitian heritage and the flavors of the Caribbean diaspora, Kann was briefly stilted by COVID-19 and opened fully in July 2022.
Gourdet's success in the culinary world stems from his ability to expertly weave together classical culinary traditions and techniques with the historical flavor profiles of his heritage. As a Black chef in America, Gourdet embraces the traditional techniques of his past, using them as a fulcrum to catapult his own stories, culture, and heritage into the modern eye.
As his celebrity chef status increased Gourdet capitalized on his forward momentum and opened his own restaurant, Kann in Portland. A wood-fired concept that brought together his Haitian heritage and the flavors of the Caribbean diaspora, Kann was briefly stilted by COVID-19 and opened fully in July 2022.
Gourdet's success in the culinary world stems from his ability to expertly weave together classical culinary traditions and techniques with the historical flavor profiles of his heritage. As a Black chef in America, Gourdet embraces the traditional techniques of his past, using them as a fulcrum to catapult his own stories, culture, and heritage into the modern eye.
To be honest: he's really good at this too. Whether he's competing or guest judging on Top Chef or cooking in his own kitchen, Gourdet is an expert at everything he does. He's been a three-time James Beard Award semifinalist, a finalist for Best Chef: Northwest and Pacific, and won Best General Cookbook for his 2022 cookbook Everyone's Table: Global Recipes for Modern Health. Gourdet isn't representing culture, he's actively changing it. His success, innovation, and cultural cache are actively shaping the culinary world for the better. We can't wait to see what he does next.
Celebrating Black History
All Year Long
All Year Long
We're bringing to life the stories of great Black chefs this month and throughout the year because the culinary impact Black chefs have isn't reserved for February. Join us year-round as we celebrate chefs like Gregory Gourdet (Kann), Eric Mckree (Filé Gumbo Bar), Keem Hughely (Bronze), Matt Horn (Horn Barbecue), and Jahmond Quander (1799 Prime Steak and Seafood) for their innovation, cultural impact, and incredible talent.