Celebrating Culinary Innovation: Gregory Gourdet’s Contributions to Portland

Award-Winning Culinary Visionary
Portland, Oregon, is home to many gastronomic talents, but few shine as brightly as Chef Gregory Gourdet. An award-winning chef, Gourdet has established himself not just as a culinary innovator but as a celebrated personality within the city’s vibrant food scene. He is the proud owner of Kann, a Haitian restaurant that serves as a tribute to his roots and culinary philosophy. The restaurant is situated in Portland’s bustling Central Eastside and features a lively bar underneath called Sousol.

A Commitment to Sobriety
In a world where alcohol is often central to dining culture, Gourdet has taken a remarkable stand by openly discussing his journey with sobriety. This personal commitment has significantly influenced the beverage offerings at both his establishments. Recognizing a growing demand for low and zero-proof drink options, Kann and Sousol have expanded their menus to accommodate everyone, regardless of their drinking preferences.

“I think when I started exploring the zero-proof world, I just wanted something to drink because I don’t drink,” Gourdet explained. “We had to ask someone to make a mocktail or a zero-proof cocktail, but now we’ve taken it even further—offering more beers, zero-proof wines by the glass, and bottles.”

Intentional Non-Alcoholic Offerings
Elishca Charles, the General Manager of both Kann and Sousol, emphasizes the intentionality behind the non-alcoholic menu choices. “Our non-alcoholic program is not an afterthought, especially with having a chef and owner who is sober,” Charles stated. This commitment ensures that all guests can enjoy a fully immersive dining experience, whether they choose to partake in alcoholic beverages or not.

Kann features an extensive variety of non-alcoholic options, including selections from well-known producers like Dr. Loosen, famous for their Riesling, and a crisp Chardonnay from Eins Zwei. These choices are carefully curated to ensure quality and flavor that stands toe-to-toe with traditional offerings.

The Allure of Jøyus
Among the standout selections is the Pacific Northwest-based, woman-owned sparkling wine, Jøyus. Charles highlights it as her personal favorite: “The flavor is absolutely delicious. You get that Pacific Northwest blackberry and strawberry flavor, and it’s just great. You get the fruit on the front end but it’s still dry—you really have to think for a second and remind yourself that there isn’t alcohol.”

Dining Experience at Kann and Sousol
Both establishments have gained recognition, making reservations a must at Kann; it’s still riding high on the national acclaim Gourdet and his culinary expertise have garnered. Sousol, on the other hand, offers a more casual experience with no reservation requirements for groups of up to six, providing a perfect atmosphere for enjoying their non-alcoholic cocktails or mocktails without the wait.

A Flavorful Future
As awareness around sobriety and wellness continues to grow, Gregory Gourdet and his team are paving the way for an inclusive dining experience that celebrates both taste and mindfulness. Whether you are a food enthusiast, a teetotaler, or just someone looking for a unique culinary adventure in Portland, Kann and Sousol offer something special for everyone.

For those seeking a sophisticated yet approachable dining experience, these restaurants embody the essence of modern hospitality—thoughtful, innovative, and inclusive. Whether seated at a table in Kann or enjoying a drink at Sousol, it’s clear that Gourdet’s vision extends far beyond the confines of a traditional menu.

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