"Hawaiian Kanpachi is such a versatile fish, it's almost like a chef's playground. There's that natural sweetness when eaten raw or marinated, and a butterfly flakiness when cooked-which I was surprised to learn is my favorite application. Any way you want to prepare it, it's a win."
- CHEF GABRIEL RUCKER
Chef Gabriel Rucker
Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. Over the years, his highly original, off the cuff creativity and recipe-free approach to cooking has gained him national acclaim. A native of
Napa, California, when school no longer piqued his interest, Rucker moved to the kitchen. In 2003 he moved to Portland and landed a coveted job at Chef Vitaly Paley’s home to Northwest cooking, Paley’s Place. In June of 2006, Rucker opened Le Pigeon, which quickly went on to win. The Oregonian’s Restaurant of the Year. He soon after teamed up with partner Andy Fortgang, a wine pro who grew up in some of New York’s top restaurants including Gramercy Tavern and Craft. In 2010, Rucker and Fortgang opened Little Bird in downtown Portland, presenting their vision of a bustling French bistro that had a near decade long run. Rucker released his first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. With a forward by chef Tom Colicchio, the cookbook is a collection of 150 recipes celebrating Rucker's high-low extremes in cooking. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, serving up unique wines and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The
Oregonian’s Restaurant of the Year, and Portland Monthly’s Restaurant of the Year. In 2022, they opened Canard Oregon City, lauded as one of the best restaurants of the year by Portland Monthly. One of Portland’s most respected and decorated chefs, Rucker has earned two James Beard awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013. He has been named a Food & Wine Best New Chef and a recipient of Star Chefs Mentor Award. Beyond the kitchen, Rucker has become a leading advocate within the restaurant industry for recovery, health and fitness. In 2019 he helped to open the Portland chapter of Ben’s Friends, a restaurant industry recovery group. When not in the kitchen, you can find Gabriel looking for his lost golf balls on the course.