Gregory Gourdet’s long awaited Portland, Oregon restaurant Kann is finally open. Steeped in Haitian culture with an emphasis on seasonal and local Pacific Northwest ingredients, it is as colorful as it is delicious. And it’s the toughest reservation in town. The menu is completely gluten and dairy free, but you’d never be able to tell it by the food alone. The kitchen features a wood-fire grill and puts out some of the most unique and elevated food Portland has ever seen.
If Gourdet’s name sounds familiar, you may remember him as a competitor chef on Top chef Boston or Top Chef All Stars. Or it may be the Top Chef Portland where he served as an ambassador and connection to the city, orienting them to the local ingredients and foodways. What began as a classical French education, evolved into an executive chef stint in Pan-Asian cuisine, has now culminated in this chef-owner role at Kann.
Gourdet has learned from his past battles with addiction and missteps in the kitchen, turning his own shortcomings into learnings that help him run the restaurant today. The restaurant features women in leadership positions and employs people from all walks of life and backgrounds, providing a safe and equitable environment. All employees are offered healthcare insurance and paid time off, and all non-managers are paid the same rate, with tips being pooled and split evenly. The restaurant is also very intentional about offering a selection of signature mocktails, reinforcing their support of those practicing sobriety.
If you’re in the Portland area and hoping to pop-in for a table, don’t get your hopes up. The reservations sell out quickly and the walk-in seats, while they technically exist, are very difficult to come by. So plan ahead, sign up for alerts from Resy and cross your fingers. As long as Kann continues to put out delicious, unexpected dishes and support their staff who in turn offer superior service to guests, they’ll be booked for quite a while.