BBQ Celery Root with Mâche and Dulce de Bourgogne: Gabriel Rucker

BBQ Celery Root with Mâche and Dulce de Bourgogne: Gabriel Rucker

Gabriel Rucker is the Chef and Co-Owner of Le Pigeon and Little Bird in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim, recently earning him a 2013 James Beard Award for Best Chef Northwest.

Gabriel’s first and favorite experience with food was at a bagel shop in his hometown of Napa during his rebellious high school days. Upon failing math at Santa Rosa Junior College, Gabriel was told he should learn a trade. Remembering a positive experience at the bagel shop, he decided to attend cooking school for a year before he dropped out after landing a job at Silverado Country Club. He then relocated to Santa Cruz for an opportunity at Southern Exposure Bistro, where he began to understand cooking intuitively. Inspired by books such as Thomas Keller’s The French Laundry Cookbook, he challenged himself to create dishes levels above lasagna.

In 2003 Gabriel left California for Oregon, where he landed a job at the esteemed Paley’s Place in Portland. A pioneer in Portland for their use of fresh, local ingredients and focus on produce from nearby farmers, he still feels lucky to have stumbled into a job there. After two years at Paley’s, he accepted a position as sous chef at the Gotham Building Tavern. There, he took straightforward American staples and retouched them with classic French technique to resounding approval.

Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker – See More or Buy Now

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