Accolades

  • Finalist
    Top Chef
  • Nominee for The People's Best Chef
    Food & Wine/CNN Eatocracy
  • Contestant
    Extreme Chef
  • Hottest Hotel Rooftop Bars
    Travel + Leisure magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

  • Departure
    525 SW Morrison St
    15th floor
    Portland, OR

Where I Eat

Behind the Scenes

Chef Gregory Gourdet reviews  at post.venue.name
"Thank you @thewilliegmcbride for the life changing adventure. It took 4 years for this trip to finally happen and while it was a training session for my 100 miler later this year one cannot deny the power and majesty of the Grand Canyon. We ran up and down that amazing wonder 3 days in a row in 97 degree heat. And while the last few miles of our final climb back up tested all of me I miss it and all it's teeth. Til next year. Thank you for the fuel @trailbutter. Thank you for the shoes @hokaoneone. Both were vital to perseverance. #wyeastwolfpack #getafterit #kitchentocanyon17 🙏🏾"
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Chef Gregory Gourdet reviews  at post.venue.name
"Frozen and Brûlée Strawberry Mousse, Marionberry, Thai Basil, Chili Pickled Rhubarb. We call this "Waiting for Oregon Berry Season". #departurepdx"
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Chef Gregory Gourdet reviews  at post.venue.name
"Coconut Ash Pudding, Coffee Ice Cream, Whiskey Caramel, Chocolate Cake Croutons, Vanilla Milk, Coconut Ice. Spring Menu R&D. #departurepdx"
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From My Menu

Chef Jason French reviews Spicy carrot & avocado salad at Departure
$$$ | Asian
Downtown, 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! Chef Gregory Gourdet specializes in vegetarian cuisine, and this is one of his standouts, with the contrasting textures and flavors of carrots, avocado, pickled cucumbers, and sourdough croutons."
Chef Gregory Gourdet reviews Cod and Clam Chowder, House Bacon, Sweet Potato, Kombu, Green Togarashi, Jalapeño at Departure Restaurant + Lounge
"Cod and Clam Chowder, House Bacon, Sweet Potato, Kombu, Green Togarashi, Jalapeño. Created the first version of this with @zillasakepdx when he was our sushi chef years ago. Won the chowder quick fire on @bravotopchef. On the menu @departurepdx all winter. #chowder #umami #wintereats #pdxeats #paleo #departurepdx"
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Chef Gregory Gourdet reviews Vietnamese flavored Duck Curry at Departure Restaurant + Lounge
"With a little make ahead prep you can get this Vietnamese flavored Duck Curry on the table in 20 minutes. See how I did it via @tastingtable Test Kitchen. Link in bio. Don't feel like cooking? Have the restaurant version @departurepdx or @departuredenver. #tastingtable 🇻🇳🙌🏾"
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Chef Jason Kupper reviews Departure wings with cilantro chili, basil and pepper at Departure Restaurant + Lounge
"Pretty sure there is no wing eating contest for these but I would win if there was #justsayin #thebest #ftw #15thfloor #offthehizzyfoshizzy #mrbombastic #nofilter 🎯👊👌☄️🚀💥🔥⚡️💣👍🤡⚡️🔥💥☄️🍗#departurewings"
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