Gourdet is a celebrated chef, best-selling author, and television personality best known for his award-winning cuisine, numerous TV appearances, and trendsetting role in Portland, Oregon's culinary boom. In his role as Culinary Director of Printemps New York, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.

A New York City native, Gourdet studied at the Culinary Institute of America and began his career with legendary chef Jean-Georges Vongrichten. During his seven-year tenure, Gourdet honed his culinary skills at three of Vongrichten’s trailblazing restaurants and climbed the ranks to become one of his chefs de cuisines before moving to Portland, Oregon. There, he helped pioneer the city’s culinary boom with his unique approach, applying global influences and cooking techniques to seasonal, locally sourced ingredients. His restaurant, Kann, is one of the country’s most celebrated Haitian restaurants, gaining international acclaim by La Liste for spotlighting traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora.

Gourdet is a three-time James Beard Foundation Award-winner. His debut cookbook Everyone’s Table: Global Recipes for Modern Health was recognized by the Foundation in 2022, Kann was named “Best New Restaurant" in 2023, and he brought home the “Best Chef: Northwest and Pacific” in 2024. Additional acclaim spans Bon Appetit, Esquire, The New York Times, and more. A two-time Bravo Top Chef finalist, he has been honored as “Chef of the Year” by Eater Portland and the Oregon Department of Agriculture.

Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department’s American Culinary Corp and an ambassador for the Marine Stewardship Council.