Anyone who has followed the rise of culinary genius Gregory Gourdet, either from his remarkable performances on the popular TV show Top Chef, the unparalleled success of his Portland, Oregon restaurant Kann, or through his highly-acclaimed James Beard Award-winning cookbook, "Everyone's Table: Global Recipes for Modern Health," is well aware of his vivid passion for Haitian cuisine. The chef has also graced the forefront of prolific foodie magazine, Food & Wine in August 2023, and has been open about his recovery journey on the podcast Tinfoil Swans. Whether already a dedicated supporter or freshly introduced to this culinary craftsman, you will marvel at the vigorous joy that Gourdet's interpretation of Haitian cuisine provides.

Classic creations like the stimulating chicken stew, Poul Nan Sos, or the profoundly seasoned beans and rice dish, Diri ak Sos Pwa, showcase the chef's authenticity. Gourdet's lyrical combination of pikliz, jerk, and epis spices has been designed to set your senses ablaze and spark your soul. Be motivated to try a Gregory Gourdet specialty for yourself below.

One cannot overlook Epis, a fundamental flavor profile for many Haitian recipes. Gourdet's creation is an explosion of Scotch bonnet chile, lime, thyme, parsley, bell peppers, garlic, and other flavors that come together harmoniously. His recipe provides a perfect balance of heat, acid, and alliums that superbly compliment tender Steelhead trout dishes and lift an exciting Poul Nan Sos, among many others.

In a culinary tapestry where rice and beans speak a universal language, Gourdet's interpretation stands out. His flawless combination of dark red kidney beans infused with alliums, cloves, hot chiles, and thyme served on a bed of fluffy jasmine rice is more than fulfilling.

A subtly spiced remoulade and topping of precious caviar give freshly-fried, herb-and-chile-filled taro root fritters an extra layer of grandeur. Gourdet's ginger-infused red chile jerk sauce alongside grill-roasted plantains is sure to steal the show at any cookout.

Paying attention to the changing seasons, Gourdet's pickled stone fruit and tomato salad with a zesty coconut dressing is bound to be missed when it's out of season. And if you're looking for a soothing beverage, his sweet pineapple maple syrup punch, tongue-tingling tamarind and lime blend would be the ideal choice.

Lastly, you wouldn't want to miss the dish that Gourdet describes as the heart of Haiti. A chicken dish marinated overnight, with onions, garlic, thyme, and chiles bursting with flavor. Pikliz, a standard at any Haitian gathering, presents a vibrant mix of carrot, cabbage, and onion that beautifully complements any dish in its magenta hue after soaking in a mixture of vinegar, lime, and hot chiles. It's best to prepare this a day ahead as the flavor intensifies over time, and the vegetables retain their crispy texture.