10 Places That Shaped Gregory Gourdet’s Taste

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‘The Places That Shaped My Taste’ is TQE’s take on a city guide. Yes, we’re interested in the new restaurant that’s surprisingly worth the hype – but we’re also asking local tastemakers to dish on the decades-old strip mall joint they’ve frequented since high school, the crystal shop that got them through their rough patch, and the barber who defined their style.

If you want to understand Portland’s food scene, start with Gregory Gourdet. The three-time James Beard Award-winning chef, best-selling author, and television personality has played a defining role in the city’s culinary boom. Ahead, the Portland restaurants, shops, and parks that reflect that same adventurous, deeply personal approach to culture, creativity, and taste.

Adam Arnold Studio

“I first collaborated with Adam Arnold almost 20 years ago on a denim and silk evening jacket (that unfortunately no longer fits). When I was up for my first James Beard Award years ago I went back to him and we designed a teal plaid suit (that was so not a color pattern I would gravitate to) but I trusted the process and it came out great. Adam and I have collaborated on 3 awards ceremony looks for me and he has always helped me take the elements of my culture I wanted to show in the look and helped turn it into a head turning ensemble.  When I wanted to design a look inspired by the trogan, the national bird of Haiti, he scoured the country for the various feathers that would create the final hand stitched ombre pattern. He is wonderful at custom clothing. And he is definitely good luck as he has dressed me for many award winning moments.”

Machus

“Machus is my favorite clothing store because it separates itself from classic Portland kitsch to deliver a great mix of modern sportswear pieces. It's where I buy Rick Owens and Willy Chevarria in Portland as well as shop for comfortable everyday pieces that feel sporty. The Machus line also creates some of my favorite basics, like my favorite black t-shirt and travel hoodie.”

Ranger Chocolate

“There’s something special about finding a partner who cares as deeply about the ingredient as you do. Ranger Chocolate has become that partner for me.

We’ve collaborated on our Caribbean Bar and Passion Fruit Bar, and their work with Haitian cacao makes the partnership especially meaningful. Working with them and seeing the chocolate-making process firsthand—from raw cacao to finished chocolate bar—gave me a deeper appreciation for the craft.

Working with Ranger has also changed the way I cook with chocolate. I understand it better now—how it behaves, how to build texture, and how to pair it with other ingredients in ways I didn’t before.

I’m proud of what we’ve created together and excited for more.”

PSU Portland Farmers Market

“I love the PSU Farmers Market because it feels like the heart of Portland’s food community. It’s a place where farmers, makers, cooks, chefs, and neighbors all come together around something simple and important: good food. The changing seasons are a constant source of inspiration for me—not just for what I cook professionally, but for what I eat and cook at home. 

I also have enormous respect for the farmers and growers who make all of this possible. Farming is incredibly hard work.  Being at the market and talking directly with the people who grow our food is a reminder of where great ingredients come from and how much work goes into bringing them to our tables. That connection is a big part of why I love the PSU Farmers Market.”

Berlu Bakery

“One of my favorite bakeries in America, Berlu Bakery is a modern Vietnamese bakery. Chef Vince Nygun prides himself on making ‘not too sweet’ baked goods. I love Berlu Bakery because Chef Vince has created something that feels completely original. Everything is gluten-free and dairy-free and the textures Vince is able to create without gluten or dairy are genuinely special and groundbreaking. There’s a signature chew to his baking that I really appreciate. Everything is baked fresh throughout the day, so more often than not, you can get something warm and straight from the oven. I admire the way Vince brings Vietnamese flavors and influences into baking with so much creativity and precision. It’s thoughtful, delicious, and unlike anything else I’ve found.”‍

Astera

“Portland has a long history with great vegan food. I went dairy free pretty soon after I moved here so I have been dining at our vegan eateries for almost 20 years. Chef Aaron Castenada of Astera ran Portobello, a great vegan restaurant in the timeline of vegan dining in Portland. He has focused on his craft so passionately over the years, reconceptualizing every few years into something greater than his last project and landing us where we are today with Astera. Astera has one of the best vegan tasting menus in the country. Aaron has a full culinary background and cooked everything before he became vegan, he is also a fermentation expert. All this knowledge makes his food exceptional and his zero proof beverage program is outstanding.”

The Columbia River Gorge

“The Columbia River Gorge, a spectacular canyon carved by the Columbia River through Oregon and Washington, is one of the most beautiful places I know. 

The Gorge has been part of my life for decades. During the heyday of my ultra-running career, I spent hours upon hours out there, year-round, pushing myself through its mountains, trails, weather, and endless elevation.

Running is much less competitive for me now, and that has changed what the Gorge means to me. It’s become an escape from the world—a place where I can disappear for hours, move through nature, and be completely alone with my thoughts. The mountains, lakes, canyons, and waterfalls are constantly changing with the seasons, and I never get tired of experiencing them.

For me, the Gorge isn’t just somewhere I go to run. It’s somewhere I go to get away, get quiet, and remember how good it feels to simply be outside.”

Jacobsen’s Salt Co

“I love Jacobsen Salt Co. because it’s a true Oregon product, made by hand from Oregon ocean water. Before starting the company, Ben Jacobsen traveled around the world tasting water, ultimately deciding that the water off the Oregon Coast was the best he had found for making salt. The result is an incredibly clean, pure-tasting salt with these beautiful, delicate flakes. I was one of Jacobsen’s very first chef customers, and it has been a staple in my kitchen ever since. I use it to season salads and vegetable dishes, but it’s also the perfect finishing salt for almost anything—from eggs and steak to even dessert. It’s one of those simple ingredients where you can really taste the quality.”

Peter Gronquist

“I love the work of Peter Gronquist, an Oregon-based multidisciplinary artist who works across sculpture, painting, light, and installation. What draws me to his work is that he doesn’t really have one signature style—he’s constantly experimenting with different materials, colors, scale, and ideas. His large-format sculptures have a bold physicality, but there’s also something playful and unexpected about them. I’m especially interested in the way he uses light, reflection, and color to create these almost fleeting moments that change depending on where you’re standing. There’s a roughness and impermanence to the work that feels very Pacific Northwest to me. His pieces decorate Kann, some are commissioned work, some are on loan, and I love how they bring color, movement, and a timeless contemporary energy to the space without feeling overly precious.”

Forest Park

“With more than 5,000 acres of forest stretching along the west side of Portland, Forest Park is one of the largest urban forests in the country—and one of the things that makes Portland feel unlike almost any other city.”

Forest Park is one of the things that makes Portland feel unlike almost any other city. With more than 5,000 acres of forest it feels less like a park and more like wilderness woven into Portland itself.

I love that I can step away from the city and, within running distance, can be surrounded by towering trees, moss, ferns, and miles of trails. I’ve spent countless hours running there, but like the Gorge, it has become less about training and more about escape. There’s something restorative about disappearing into the forest for a few hours with nowhere to be and nothing to accomplish.”