Gabriel Rucker

My Venues

Accolades

  • Rising Star Chef
    James Beard Foundation
  • Best Chef: Northwest
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Restaurant of the Year (Le Pigeon)
    The Oregonian
  • Chef of the Year
    Portland Monthly
  • Author
    Le Pigeon: Cooking at the Dirty Bird
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

Where I Go Out

Behind the Scenes

Shoyu pigeon. Pigeon confit
"Shoyu pigeon. Pigeon confit rangoons. Chinese sausage and peach XO @lepigeonpdx"
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@saltandstraw and I made a
"@saltandstraw and I made a delicious flavor that will be featured this month with some help from @helenjopdx . Toasted rice and white soy ice cream with crunchy peanut butter and whisky strawberry jam. Go get it the proceeds go to help @nokidhungry"
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Not pictured the grappa. Boozy
"Not pictured the grappa. Boozy floats coming to @canardpdx"
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At My Venues