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Style & Living Top Chef

Diners Will Finally Get a Taste of Gregory Gourdet’s First Restaurant

The Top Chef alum is planning a Portland pop-up for his forthcoming eatery, Kann.

By Abby Feiner
Gregory Gourdet on Opening His First Restaurant and Diversity in the Food Industry

Although he's not expecting to open his first restaurant, Kann, until next year, Gregory Gourdet is ready to give diners a taste of what's to come with a two-day pop-up event.  

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"Very excited to debut the restaurant concept I’m working on for 2021. It has been a few years in the making already and with COVID it will be a little while longer," the Bravo's Top Chef Seasons 12 and 17 contestant wrote in an Instagram post. "In the meantime, if you feel comfortable dining, I am absolutely thrilled to introduce [Kann]. We are popping up for 2 nights next month [at Mama Bird]!

Given the coronavirus (COVID-19) pandemic, he added:' "We will be smiling under our masks."

Mama Bird shared an update about the now sold-out event to its official Instagram account as well. "August 10 + 11, Stacked is hosting Chef Gregory Gourdet for his new pop-up, Kann!" read the caption. "The concept explores flavors of Haiti through the lens of Gourdet’s childhood nostalgia."

The caption concluded with an explanation of safety measures being taken for the event. "Patio dining with tables spaced 8ft apart," it read. "Temps taken on arrival. We’re going for delicious AND safe!"

Gregory, who was previously the Director of Culinary Operations at Portland's Departure, discussed opening his new eatery during the June 15 installment of the Instagram Live panel Amplify Our Voices: An Open Dialogue on Being Black in America. "I was trying to open in January, but I’m taking some time. I’m going to let this ‘rona do her thing," he explained in the video above. "I just want to see what American dining looks like. To me this is a very, very important restaurant. It’s my dream restaurant. I was at my last job for 10 whole years. This is my first step doing my own thing and I just want to do it right."

"It’s a very personal restaurant. it’s just all my upbringing. It’s all my Haitian heritage. It’s everything I’ve learned over the years," he continued. "So this is a very personal project. So for me, I want to do it just right. It’s more important that I open right than I open as soon as possible, so hopefully summer '21 is when I’m shooting for."

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