When Gregory Gourdet is not cooking, he’s practicing yoga, riding his bicycle (often in the rain) or dancing late into the night. He is the Chef de Cuisine at Departure—the ultra-modern Asian restaurant atop the Nines Hotel in downtown Portland—and he’s proud to participating in the Taste of Oregon and Gourmet Fair, an exclusive International Food Bloggers Conference tasting session put on by the online culinary encyclopedia, Foodista.com, and by Zephyr Adventures, trip planners for the nation’s intrepid travelers, hikers, bikers, inline skaters and eaters.
But what’s he like, really? Meaning who is he and what inspires him?
Read on to find out.
What is your favorite ingredient? Chiles.
If you were to make a bumper sticker, what would it say? “PORTLAND ISN’T WEIRD”
Beatles or Stones? Stones.
What is your favorite Portland food truck? Nong’s Khao Man Gai.
Automobile, bike, bus or foot? Bike.
Which genre of music would score your life, and why? Electronica.
What is your secret talent? I can walk in 6-inch stilettos.
What do you put on hotdogs? Organic ketchup and kim chee.
On his IFBC menu: Kampachi Nigiri with yuzu, jalapeño and shiso (gluten-free), and Roasted Vegetable Bao, made with Gai-lan, wood ear mushrooms, ginger and shaoxing (vegan).
The Taste of Oregon and Gourmet Fair takes place TONIGHT from 7-9pm at the Portland DoubleTree.