Rising Star Pastry Chef Clare Gordon of General Porpoise - Biography

Seattle, WA

November 2015

Clare Gordon has seen the bare, exposed bones of the restaurant world: she was practically raised in the kitchen of her father’s iconic Portland, Oregon deli, Kenny & Zuke’s. Since, she’s made a career with a no-task-is-too-small mantra that’s helped her thrive in a number of the Pacific Northwest’s most notable bakeries and restaurants.

Before all that, when she was still in high school, Gordon took a bakery job with Rising Stars alum Tim Healea, and later, at mainstay Ken’s Artisan Bakery. She kept up with the arduous bake shop hours until she began traveling with World Wide Opportunities on Organic Farms (WOOF), learning butchery and myriad food traditions across Europe. When Gordon returned to Portland, she brought that learned authenticity with her, which caught the attention of Chef Joshua McFadden of beloved Ava Gene’s, where she earned formative experience.

Gordon moved to Seattle in 2013 to work at Catalonia-inspired Aragona and then took over the pastry program at Middle Eastern Mamnoon. In late 2015, Chef Renee Erickson hired Gordon to oversee pastry for her growing restaurant group—Bar Melusine, Bateau, and General Porpoise Coffee and Doughnuts—giving her a platform to make a serious impact on the city’s pastry scene. Gordon was named a StarChefs Rising Star Pastry Chef in 2015, and in 2016 she made Zagat’s “30 Under 30” list for Seattle.