What do a dreadlocked vegetarian pre-med student and a celebrated chef known for featuring farm-to-table ingredients in a fresh take on the flavors of Japan, China, Thailand, Vietnam and Korea have in common?
The answer: They are one and the same.
Chef Gregory Gourdet was an aspiring doctor, with a degree in French no less, when fate intervened in the form of a roommate who was an avid cook, introducing him to a world of culinary pleasures he hadn’t previously imagined. After graduating from the University of Montana, the native New Yorker, who grew up enjoying traditional Haitian foods emphasizing fish, rice and beans, roasted pork, pickled chilies, coconut and aromatic herbs, moved back East to enroll in the Culinary Institute of America in Hyde Park, N.Y.
Gourdet became the school’s first student to land a highly coveted internship with the Jean-Georges Vongerichten restaurant empire, working his way through the ranks for six years before partnering with fellow Jean-Georges alumni at eateries in New York and then San Diego.
In 2008, Gourdet arrived in Portland, Ore., where he was part of the opening team at Urban Farmer Restaurant in the Nines Hotel. In the spring of 2010, he took the helm at Departure Restaurant, the Nines’ modern-Asian rooftop restaurant.
Seared sea scallops with pepper relish and spicy herbs Serves 4
For the pepper relish:
6 1⁄2 ounces palm sugar, chopped
4 ounces sugar
4 ounces lime juice
2 ounces fish sauce
2 Thai chilies, de-stemmed
1 red bell pepper, roasted, peeled, fine diced
1 yellow bell pepper, roasted, peeled, fine diced
1⁄2 small red jalapeño, roasted, peeled, fine diced
1 yellow onion, charred black, roasted tender, fine diced
1 1-inch knob of ginger, peeled, minced
1–2 garlic cloves, minced
Salt, to taste
In a blender, combine the palm sugar, sugar, lime juice, fish sauce and Thai chilies; purée until the mixture is a smooth “dressing” consisbon tency. Set aside. Combine the peppers, onion, garlic and ginger. Toss with the dressing. Add salt, to taste.
For the cilantro purée:
1 bunch cilantro
1⁄2 clove garlic
1⁄2 Thai chili
2 teaspoons salt
1⁄4 cup grapeseed oil
Blanch the cilantro in a pot of salted boiling water, then shock it in an ice bath to stop the cooking process. Squeeze all excess water out of the cilantro. Combine cilantro with remaining ingredients in a blender and purée until smooth. Transfer the purée to a container and cool over an ice bath.
For the scallops:
16 ounces sea scallops
Olive oil
Salt and pepper, to taste
Heat the olive oil in a sauté pan. Season the sea scallops with salt and pepper. Add the scallops to the sauté pan. Sear the scallops on both sides and gently cook to desired doneness.
For the chili oil:
20 dry Thai chilies
2 cups grapeseed oil
2 teaspoons salt
Combine all ingredients in a small pan over medium heat. Cook until the chilies are bright red. Remove from heat. Set aside to cool. Transfer the cooled mixture into a blender and purée until smooth. Refrigerate overnight. Strain the mixture, reserving the oil.
For the herb salad:
1⁄2 ounce Thai basil leaves, torn
1⁄2 ounce mint leaves, picked
1⁄2 ounce chives, cut into 3⁄4-inch pieces
Sea salt
1⁄2 lime, juiced
Combine the basil, mint and chiles in a bowl. Dress with sea salt, chili oil (reserve some chili oil for plating) and a few drops of fresh lime juice.
For the garnish:
Chili oil
Olive oil
Presentation: Divide the cooked scallops among four plates. Dot each scallop with a small pool of cilantro purée and a mound of pepper relish. Place a spoonful of herb salad on top of each scallop. Garnish the plate with a few drops of both chili and olive oil
Spicy carrot, cucumber and avocado salad Serves 6
10 Japanese or pickling cucumbers, sliced thin
3 large shallots, sliced thin
5 Thai chilies, sliced thin
1 2-ounce knob of ginger, fine julienned
3 cups rice wine vinegar
2 cups sugar
2 tablespoons salt
2 pounds baby carrots, trimmed, peeled, halved and blanched
3 cups sourdough croutons (cube sourdough bread and toss with olive oil and salt)
3 ripe avocados, diced
1 bunch cilantro, washed and picked
Sea salt, to taste
Extra virgin olive oil, to taste
Toasted black sesame seeds
Combine cucumbers, shallots, Thai chilies, ginger, rice wine vinegar, sugar and salt in a bowl. Mix well to dissolve the sugar. Transfer mixture to a smaller container. Refrigerate for at least 2 hours or overnight. Combine the carrots with the cucumber salad. Add avocado, croutons, sea salt, olive oil and cilantro.
Presentation: Divide mixture into six bowls. Drizzle with olive oil and sprinkle with sesame seeds.
Read This Next
Jamaica, Tryall Club, Chef Kai Bechinger
2011 / March 2011
Mar 1, 2012
Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedFebruary 2025
Feb 8, 2025“m/s Paul Gauguin” Multimillion-Dollar Refurbishment
The 330-guest m/s Paul Gauguin ship will undergo an extensive refurbishment over a seven-week period in Singapore between February and March 2025, introducing sustainable technology upgrades, a contemporary new look for Le Grill restaurant and eight new connecting staterooms.
Sponsored Content
Discover the Pristine Beauty of the Sporades Islands
Nestled in the northwest Aegean Sea, the Sporades Islands are a hidden gem of Greece, offering breathtaking natural beauty and unique experiences for every traveler. Comprised of four main islands — Skiathos, Skopelos, Alonissos and Skyros — this island cluster is renowned for its lush pine forests, crystal-clear waters and idyllic beaches.
February 2025
Feb 8, 2025Fort Lauderdale’s New Pier Sixty-Six Wows Waterside
Since the 1960s, a multi-spired tower and erstwhile hotel, part of a fuel dock owned by the Phillips 66 petroleum company, dominated a stretch of Fort Lauderdale’s Intracoastal waterfront as the skyline’s most iconic — if quirky — landmark. But in January 2025, with the unveiling of a new resort at the heart of a $1 billion redevelopment project here, Pier Sixty-Six and its mid-century masterpiece tower were reborn as a waterfront destination, remaking the beloved neighborhood just blocks from the beach. The 32-acre project features a luxury resort and residences; multiple waterfront culinary venues (with more rolling out throughout 2025); and a world-class mega-yacht marina befitting of the title “Yachting Capital of the World,” complete with 164 deepwater slips for yachts up to 400 feet long.
Daily
Feb 7, 2025Shanghai’s New Bund Area Emerges as Global Destination
The New Bund area, in Shanghai’s Qiantan International Business District, is emerging as the city’s fastest growing cultural and business destination. Located within a cluster of shiny new corporate and residential skyscrapers, museums, galleries, cultural centers, and hotels located on the bank of the Huangpu River, The New Bund attracts art and design enthusiasts, financiers and entrepreneurs from across Shanghai, China and the world.
Sponsored Content
Sailing the Ionian Sea: Explore Greece’s Nautical Gems
Sailing the Ionian Sea is an enchanting way to experience Greece's breathtaking islands and pristine waters. Known for its favorable winds, calm seas and stunning landscapes, the Ionian Sea offers a paradise for both experienced sailors and those looking to explore for the first time. From lively beaches to secluded bays, these waters have something for every traveler seeking adventure and relaxation.
Press Releases
Feb 7, 2025Join Us to Celebrate the 13th Annual Leisure Lifestyle Awards
Sun, sea and sand beckon! Join us at this year’s Leisure Lifestyle Awards in Miami, Florida. Global Traveler invites you to celebrate the best in travel for the 13th annual Leisure Lifestyle Awards in this vibrant beach city. What better way to sit back and relax than at an event honoring those who have mastered the art of leisure?
5 Romantic Hotels for Valentine’s Day in Europe
Daily
Feb 6, 2025Daily
Feb 5, 2025British Pullman, A Belmond Train Launches Michelin-Starred Chef Dinner Series
The British Pullman, A Belmond Train, England recently announced its latest culinary offering, the Celebrity Chef Dinner Series. The initiative launches with four journeys from April 18, each with a new menu designed by some of the United Kingdom’s most renowned Michelin-starred chefs, including Andrew Wong, Atul Kochhar, Phil Howard and Theo Randall.
Sponsored Content
Experience Next-Level Travel with Condor Airlines’ New A330neo Fleet
Condor Airlines completely renewed its long-haul fleet, featuring its new Airbus A330neo. Designed to elevate your travel experience, the A330neo is equipped with cutting-edge technology and offers unrivaled comfort, ensuring an exceptional journey for every passenger. With its striking signature striped livery, the A330neo not only promises a memorable flight but also enhances the start of your vacation from the moment you step aboard.
February 2025
Feb 5, 2025Cruise Between Two Oceans on the Incredible Panama Canal
As we cruised through Lake Gatún, gliding by islands covered with thick vegetation while tropical birds flew overhead, it was hard to believe we were in the midst of a manmade feat of engineering. As we hit the locks to bring us into the Caribbean, however, we could have leaned out and touched the concrete walls as our small ship slowly stepped down to sea level.
ShareThis