Gabriel Rucker is a man on the move. Nationally revered and locally adored, the Portland-based chef has received rave reviews for his restaurant Le Pigeon and the Little Bird Bistro — both of which he created before he turned 30. His provocative take on culinary tradition (like Foie Gras Profiteroles with caramel sauce and sea salt or Beef Cheek Bourguignon and his fondness for “sweetbreads”) makes him known for pushing boundaries. This year, his upward trajectory was acknowledged by the James Beard Foundation, which honored him with its Rising Star Chef of the Year award.

In this story, follow Rucker on his journey around the state in search of the right ingredients for “the perfect Oregon feast.” Rucker explains that he lets the environment dictate what he cooks. Here he puts together a meal that, he said, is “as Oregon as I can get.” From Willamette Valley wine, fresh-caught Depoe Bay lingcod and Rogue Creamery cheese to Central Oregon spirits made from lava-rock filtered water and Hood River craft brews, Rucker explores the depths of Oregon’s Bounty.

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