Chef Gregory Gourdet emphasizes the joy of sampling a variety of dishes instead of consuming everything in one sitting at the Ghanaian restaurant Accra Express. This establishment marks a nostalgic return for Gourdet, who has a prominent culinary background and has achieved significant acclaim over 25 years. He is now the culinary director of Maison Passerelle, part of Printemps in Wall Street, which showcases his culinary vision with lavish offerings and a stylish dining environment. Gourdet’s journey illustrates his growth and connection to his New York roots.
"We don't have to eat everything. We can just taste a little of everything," says chef Gregory Gourdet at Accra Express, expressing a philosophy of sampling diverse cuisines.
Gourdet describes his return to New York as a full-circle moment, highlighting his growth from a culinary student to an acclaimed chef with multiple restaurant ventures.
"I'm a New Yorker, so this is very much a full-circle, coming-home moment for me," says Gourdet, reflecting on his roots and achievements as a chef.
Maison Passerelle is an ambitious project showcasing Gourdet's culinary vision, featuring luxurious dishes alongside a chic dining experience amidst designer shopping.
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