• 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
"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
"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
"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
1 Review
"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."

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