Contestant thinks ‘Top Chef’ will boost Portland’s image
Bravo cable series episodes were filmed last fall By Kristi Turnquist, oregonlive.com
Share: Top Chef is based in Portland for Season 18. Among the chefs competing, from left, are Sasha Grumman, Gabriel Pascuzzi, Dawn Burrell, Byron Gomez, Sara Hauman, Nelson German and Avishar Barua. (David Moir/Bravo)
PORTLAND For Gabriel Pascuzzi, one of two Portland-area chefs competing on “Top Chef” Season 18, having the show finally come to town in 2020 provided a much-needed boost for the local food scene. “It’s kind of the perfect timing,” Pascuzzi says, in that the cooking competition series, which airs weekly on the Bravo cable channel, gives Oregon food and dining a positive national spotlight.
‘Top Chef’ Portland contestant Gabriel Pascuzzi thinks the show will help boost the city’s image
Updated 5:45 PM;
Today 5:25 PM
Portland chef and restaurant owner Gabriel Pascuzzi, right, discusses his plan for a dish with Top Chef Portland head judge Tom Colicchio, left, and guest diner and judge Richard Blais, center. (Photo: David Moir/Bravo)David Moir/Bravo
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For Gabriel Pascuzzi, one of two Portland-area chefs competing on “Top Chef” Season 18, having the show finally come to town in 2020 provided a much-needed boost for the local food scene. “It’s kind of the perfect timing,” Pascuzzi says, in that the cooking competition series, which airs weekly on the Bravo cable channel, gives Oregon food and dining a positive national spotlight.
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Brittany Anderson
When the two-time James Beard Award semi-finalist is not nestled in her cozy abode with her husband and their two dogs, she runs as many as four establishments - Metzger Bar and Butchery, Brenner Pass, and Black Lodge in Richmond, VA, and Leni in Washington, D.C. But before she could build businesses, she attended the French Culinary Institute in New York City and later sought an apprenticeship at the Blue Hill at Stone Barn where she learned all about sustainability and farm-to-table cuisine. What followed was a long list of culinary experiences and accomplishments that make her what she is today.