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Gabriel Rucker Podcasts

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5 of The Best Podcast Episodes for Gabriel Rucker. A collection of podcasts episodes with or about Gabriel Rucker, often where they are interviewed.

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5 of The Best Podcast Episodes for Gabriel Rucker. A collection of podcasts episodes with or about Gabriel Rucker, often where they are interviewed.

Updated daily with the latest episodes

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Gabriel Rucker

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Gabriel Rucker of Le Pigeon joins this episode to talk about his interesting journey to restaurant stardom. He also discusses his life as someone who is sober. We know that sobriety is hard anytime, let alone during a pandemic. Gabriel has been there and done it all and lived to tell about it, so he provides some great advice on how to find help if you need it. 

EDITORS NOTE: THE ORIGINAL FILE MAY HAVE UPLOADED WRONG, THIS IS THE CORRECT INTERVIEW VERSION

May 11 2020 · 24mins
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Gabriel Rucker

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I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many.

Follow Him: @ruckergabriel

Gabriel Rucker
Executive Chef and Co-Owner, Le Pigeon and Canard

Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard 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. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program 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, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.

Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.

Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with Andrew

Zimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.

In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

Nov 20 2019 ·

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#R167 Gabriel Rucker - Le Pigeon, Little Bird Bistro, Canard

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In light of the news that Little Bird Bistro will be closing at the end of the month, we thought it important to return to this episode of RATF from July of 2018, our conversation with Gabriel Rucker, who had just launched Canard.

Gabriel Rucker left a busy lunch service at his newly opened Canard to talk to Chris and Cort about how life has changed for him since opening his third restaurant, while raising a family.

Hear about how he manages his time and what people should expect at Canard.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Oct 20 2019 · 1hr 4mins
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Let's Talk To : Chef Gabriel Rucker

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Gabriel Rucker is a two time James Beard Award winning chef from Portland Oregon. His restaurants Le Pigeon, Little Bird Bistro and Eaters "best new restaurant in America" last year Canard are highly acclaimed not just in Portland but around the world. 
His cookbook "Le Pigeon - cooking at the dirty bird" is quite frankly one of the most important culinary books to be released in the past decade.
Host Brian Clarke called Gabriel Rucker in Portland on Tuesday evening after having just got off the line after a busy service and while Rucker was busy prepping for dinner service at Canard to talk about pressure, Gabriels sobriety, what happens after you win a james beard award and to talk shop. 

Let's Talk About Chef is available on iTunes, Stitcher, Spotify, Google Play, The Alexa in your house, IHeart Radio and pretty much anywhere else you can think of to listen to podcasts. 

This interview happened on July 30th, 2019.
It has been edited for clarity and to make your host Brian Clarke not sound like a fan boy. 

The name and location of Brians restaurant have been beeped out on purpose to avoid the idea that we would use this podcast to promote our own endeavours. 

Enjoy.

Aug 01 2019 · 31mins

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Gabriel Rucker - Chef/Owner of Le Pigeon & Canard & Sober Chef/Fitness figure

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Two-time James Beard Award winning Chef Gabriel Rucker talks about his childhood in Napa, how his father's struggles with addiction and path to being clean/sober set the example for Gabriel to do so years later, what got him into cooking and the opportunities that led him to Portland and being at the helm of 3 of city's top restaurants: Le Pigeon, Little Bird, and Canard, his own journey to sobriety and fitness/wellness (and trail running!) and how he wants to be an example for others make transformations of their own, what he considers his most important job of all, and much more. 


Follow along: 

@ruckergabriel

@fitchefpdx

@lepigeonpdx

lepigeon.com

@canardpdx

canardpdx.com

Mar 11 2019 · 1hr 3mins