Gregory Gourdet Returns to NYC With Bold Culinary Concepts Inside Printemps

A Grand Homecoming: Gregory Gourdet’s Bold New Era in New York City

New York’s Financial District is no stranger to transformation, but the arrival of chef Gregory Gourdet brings a new kind of energy—one that fuses his global culinary identity with the storied elegance of Printemps, the French luxury department store making its U.S. debut. And he’s not doing it halfway. Gourdet is set to unveil five separate food and beverage concepts within the lavish space, marking a spectacular return to the city where his culinary journey first took shape.

For Gourdet, who first emerged on New York’s fine-dining radar under the mentorship of Jean-Georges Vongerichten, this is not just a return to his hometown—it’s a reinvention. After earning national acclaim in Portland, Oregon, with his award-winning restaurant Kann, and being celebrated as a Top Chef finalist, Gourdet is now stepping back into the spotlight in NYC, only this time on his own terms.

The Setting: Old New York Meets Modern Maximalism

The Printemps flagship, housed in a historic Art Deco building in the heart of Lower Manhattan, serves as the theatrical stage for Gourdet’s multi-concept culinary debut. The space, already steeped in architectural grandeur, has been reimagined with gilded murals, stained glass installations, and bold textiles, creating an immersive environment that feels both opulent and inviting.

Rather than treating the restaurant as a singular project, Gourdet has broken it into five distinct yet interconnected concepts. Each space offers a different mood, culinary theme, and guest experience—catering to a clientele that spans Wall Street professionals, international tourists, and fashion-forward locals.

The Story Behind the Concept: Coming Full Circle

While many chefs dream of opening a single signature restaurant, Gourdet’s Printemps venture is far more ambitious. His decision to return to New York, where he was born and trained, reflects both personal roots and professional evolution.

He spent formative years honing his craft in the kitchens of Nougatine, Jean-Georges, and The Mercer Kitchen, absorbing both the high standards of classic French technique and the cosmopolitan pulse of the city. But it wasn’t until his move to Portland that Gourdet truly found his voice—melding Haitian heritage, health-focused cooking, and bold flavors into something uniquely his own.

Now, this NYC launch allows him to blend all phases of his journey: the discipline of fine dining, the vibrancy of global ingredients, and the creative freedom of a seasoned restaurateur.

A Chef’s Culinary Philosophy: Culture-Driven, Health-Minded, Flavor-First

Across all five venues inside Printemps, Gourdet’s hallmark culinary traits remain front and center. Known for his deep respect for ingredient sourcing, cultural authenticity, and health-forward cooking, he doesn’t follow trends—he builds worlds.

Expect dishes that reflect Haitian, Asian, and Pacific Northwest influences, grounded by plant-forward options, rich spices, and inventive techniques. Though each concept inside Printemps will differ in tone and cuisine, the unifying theme is Gourdet’s commitment to conscious luxury—fine dining that feels good for the body, soul, and planet.

Even as he enters a space marked by retail luxury and architectural splendor, Gourdet doesn’t lose sight of his personal ethos. Menus will balance indulgence with intention, highlighting seasonal produce, lean proteins, and bold, dynamic flavor profiles.

What to Expect: Five Concepts, One Vision

While the full details of each concept are still being unveiled, early teasers suggest a diverse collection of experiences:

1. A Flagship Dining Room – This is likely the crown jewel: a formal, plated experience that draws on global inspiration and Gourdet’s signature fusion of Haitian heritage and wellness-centered fine dining.

2. A Cocktail Lounge or Bar – Offering elevated mixology in a plush, Art Deco-inspired setting, this space is poised to become a favorite after-hours destination for both shoppers and local professionals.

3. A Grab-and-Go Café or Juice Bar – Staying true to Gourdet’s health-minded roots, this concept may offer cold-pressed juices, smoothies, grain bowls, and vegan-friendly fare.

4. A Dessert or Pastry Concept – Possibly focusing on dairy-free, gluten-free, or refined sugar-free creations that cater to dietary-conscious diners.

5. An Event or Private Dining Space – With the grandeur of the venue, a chef’s table or private room is likely, curated for luxury shoppers and exclusive tastings.

By dividing his talents across these five outlets, Gourdet has created a multi-sensory culinary destination inside one of New York’s most iconic buildings—a move that aligns with broader industry trends toward hospitality integration within high-end retail environments.

Why It Matters: A Chef-Driven Brand with Staying Power

Gourdet’s new venture isn’t just another celebrity chef collaboration—it’s a carefully curated lifestyle statement. With luxury retail and elevated dining increasingly merging (think Bergdorf’s BG Restaurant or RH Rooftop), Printemps is positioning itself at the intersection of fashion, food, and culture—and Gourdet is leading that charge.

This new chapter also reflects a significant milestone in Gourdet’s career. No longer defined solely by TV fame or his Portland accomplishments, he now enters the NYC dining scene as a creative entrepreneur, capable of commanding large, multi-layered spaces while still delivering authenticity and soul.

Conclusion: Gregory Gourdet's New York Reintroduction is Monumental

As the doors of Printemps New York open, so too does a bold new culinary narrative—one authored by Gregory Gourdet, but inspired by a lifetime of training, travel, and self-discovery. From the thoughtful plating of each dish to the layered aesthetics of the space, every detail reflects a chef who is both returning home and forging new ground.