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Friday Evening Chefs

Ox Restaurant, Portland ORGregory Denton, Chef/Owner
Ox Restaurant, Portland OR

Gregory and Gabrielle Denton, Ox Restaurant, Portland ORRaised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant.

His formal culinary education began in high school, and he continued his studies and graduated with honors from The Culinary Institute of America.

After completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. A year and a half later, Gregory moved back home to Vermont to work at the acclaimed Hemingway’s Restaurant in Killington. At Hemingway’s, he quickly moved up the ranks and became the restaurant’s youngest sous chef. He was also exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California.

Once there, he went to work for Chef Thomas Keller at Bouchon, in Yountville. Greg left Bouchon to work with Chef Hiro Sone at the famed restaurant Terra in St. Helena, working his way through the various kitchen stations to become the first titled Chef de Cuisine. During this time, Chef Sone was awarded the James Beard Award for Best Chef of California.

With an urge to travel and an interest in learning more about Asian Pacific cuisines, Gregory found himself looking even further west to Hawaii. In Maui, he was hired by Mark Ellman to be the Executive Chef of Mala Ocean Tavern. In April of 2007 Gregory cooked the personal meals for His Holiness The Dalai Lama for the two days he was in Maui.

In May 2009 Greg opened Metrovino (Portland, Oregon) as the Executive Chef.  He was named "Chef to Watch" in the Oregonian and named one of Portland's Top Newcomers, and in 2011 Greg won Nicky’s USA Wild About Game Chef’s Competition and Portland’s Chef of the Year by

In April 2012 Greg opened Ox Restaurant in Northeast Portland. He is joined in the kitchen by his wife Gabrielle Quiñónez Denton. They have been cooking together since meeting in the kitchen at Terra in 1999.

Ox Restaurant serves Argentine-inspired Portland food. In the short amount of time that Ox has been open, Ox has received the following recognition:

-Top 50 Best New Restaurants by Bon Appetit Magazine
-Best New BBQ and Grill Masters from Food & Wine Magazine
-An A grade review by The Oregonian’s Food Editor, Michael Russell
-2012 Portland Restaurant of the Year Award by
-2013 semi-finalists of the James Beard Foundation Annual Awards for Best Chef Northwest and   Best New Restaurant in America
-Finalists for Food & Wine Magazine’s People’s Choice Best New Chefs
-Best New BBQ in Travel & Leisure Magazine
-The Oregonian’s Restaurant of the Year 2013

In August of 2012 Greg and Gabrielle opened Ox Restaurant’s annex bar, the Whey Bar.

In July of 2013 Playboy Magazine named it one of The Top 25 Bars in America.

Gabrielle Quiñónez Denton, Chef/Owner
Ox Restaurant, Portland OR

Gabrielle’s passion for food developed at a young age during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Back in California, the weekends of her youth were spent exploring the various cuisines and ethnic restaurants of the greater Los Angeles area, and when she was sixteen she took her first restaurant job.

Her interests in international cultures and foods led her to pursue a major in geography at UC Berkeley, focusing on the conservation of natural resources through sustainable agriculture. Her academic studies eventually came second to her desire to cook professionally, though they did form her appreciation for “farm to table” cooking.

In 1999, Gabrielle graduated with honors from the California Culinary Academy in San Francisco and relocated to Napa Valley to cook under Chefs Hiro Sone and Lissa Doumani at Terra. There, she met Greg Denton, and they cooked their way through the restaurant’s various kitchen stations. Greg eventually became chef de cuisine and she, sous chef.

In 2002, the couple moved to Maui where she became the sous chef at Gerard’s, a classical French restaurant in Lahaina. After a year and a half at Gerard’s, she started a small catering business and then eventually took the position as executive chef of the Lahaina Yacht Club.

In 2007, Gabrielle and Greg visited Portland and fell in love with the city, its great restaurants, its farmers markets and its devotion to the culinary arts. They moved to Portland the next spring. In 2009, Gabrielle took an opening position at Metrovino as the Chef de Cuisine and Pastry Chef. After three years there, she and Greg left Metrovino to open Ox Restaurant.

Together, Chefs Greg Denton and Gabrielle Quiñónez Denton opened Ox Restaurant in April of 2012.

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