S2 Episode 017 - Gabriel Rucker - From Flying Into Addiction to Coming Home to Roost

We Recover Loudly

This week's guest is the iconic, and exceptionally talented, chef Gabriel Rucker. Having started in kitchens at a young age, even though he dropped out of culinary school, Gabriel's incredible talent was there from the start. At 25, Gabriel became the chef at Portland’s iconic Le Pigeon, where he redefined French cuisine with his signature adventurous twists and carefree energy. He continued building award-winning restaurants, and he currently serves as Chef and co-owner of Canard—a French brasserie with two locations in Oregon–in addition to Le Pigeon. He is one of Portland’s most respected and decorated chefs. He has earned two James Beard awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013. Over the past 10 years, he has become a leading advocate within the restaurant industry for recovery, health and fitness. In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, he opened the Portland chapter of Ben’s Friends, the restaurant industry recovery group started by previous guest Mickey Bakst.

Recently Gabriel did a Ted Talk Portland about leadership, mentorship and how to keep pushing forward in life even when things are tough. He also runs a group called Bird Dog Run, which is a running club that meets in front of Le Pigeon every Friday at 9am for people of all industry's to connect and enjoy the positive effects of exercise.

We discussed -
- Being a culinary school drop out.
- How in 2007 he was the top of the culinary world, and how he nearly lost it all due to his spiralling addiction.
- How alcohol and drugs had been an issue from a young age, but the environment and pressure of the kitchen had amplified this until he felt he could not do it anymore and sort help from his father, himself in recovery.
- Priorising his wife and family over his job, and how by doing that and being a better family man he is actually able to be a better leader in the kitchen.
- The teaching and mentoring he now does about balance, presence and boundaries with his own team, so they do not repeat the same patterns he did.

Getting to speak to Gabriel was a real pinch-me moment, and it was amazing to get the chance to connect with one of the first chefs who has really taken it upon themselves to recovery loudly, to stop others dying quietly.

Check him out on Instagram - @ruckergabriel @birddogrunclub

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