Matt's in the Market

2013 Planes, Trains, and Traveling Chefs Series
all rights reserved. photography and web design by flashpoint design
First & Pike     94 Pike Street     Suite 32     Seattle, WA 98101     Top Floor     206-467-7909     Lunch 11:30-2:30 Monday-Saturday     Dinner 5:30-10:00 Monday-Saturday

Gabriel RuckerGabriel Rucker

(View photos from the dinner)

Gabriel Rucker is the Chef and Co-Owner of Le Pigeon and Little Bird Bistro in Portland, Oregon. He is the maestro of edgy, highly original, and recipe-free masterpieces evocative of French bistro signatures and classic American fare. In June of 2006, Gabriel opened Le Pigeon, which quickly became an overnight success. Food & Wine Magazine aptly named him one of the country's Best New Chefs in 2007. For four consecutive years beginning in 2008 he was nominated for The James Beard Foundation's Rising Star Chef award, alongside a handful of the nation's most talented chefs under the age of 30. 2011 was a year of surprises: Gabriel returned to Portland with a James Beard Award in tow and became the proud father of son, Augustus Lee Lightning Bolt Rucker. A year later, Gabriel received the Chef of the Year award in Portland Monthly Magazine. In 2013 Gabriel received his second James Beard Award, this time for Best Chef Northwest. When he's not at his restaurants, Gabriel can be found at home, often watching San Francisco Giants games, with his son and wife Hana.

The Le Pigeon Cookbook

On September 17, 2013, The Le Pigeon cookbook will be released nationwide. This debut cookbook from James Beard Rising Star Chef and James Beard Best Chef Northwest, Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.
In the five years since Gabriel Rucker took the helm at Le Pigeon he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and co-owner, general manager and sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style.


> Return to 2013 Planes, Trains, and Traveling Chefs.

Matt's in the Market

The Inn at the MarketWe would like to thank The Inn at the Market (206-443-3600) for their generous participation,
helping to make this remarkable series possible.