February 20-24, 2019 Miami Beach
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Denton

Greg & Gabrielle Denton

Greg Denton and Gabrielle Quiñónez Denton Chef/Owners Ox Restaurant and Bistro Agnes

– 2017 winners James Beard Foundation: Best Chef Northwest
– 2014 Food & Wine Magazine’s Best New Chefs

Together, the two chefs opened Ox Restaurant in April of 2012 and Bistro Agnes in January of 2018 in Portland, Oregon.

Ox Restaurant serves Argentine-inspired Portland food and Bistro Agnes, a classic French Bistro in downtown Portland’s West End.

The Dentons have received the following recognition:
– 2016 finalists James Beard Foundation: Best Chef Northwest
– 2015 finalists James Beard Foundation:... READ MORE

Greg Denton and Gabrielle Quiñónez Denton Chef/Owners Ox Restaurant and Bistro Agnes

– 2017 winners James Beard Foundation: Best Chef Northwest
– 2014 Food & Wine Magazine’s Best New Chefs

Together, the two chefs opened Ox Restaurant in April of 2012 and Bistro Agnes in January of 2018 in Portland, Oregon.

Ox Restaurant serves Argentine-inspired Portland food and Bistro Agnes, a classic French Bistro in downtown Portland’s West End.

The Dentons have received the following recognition:
– 2016 finalists James Beard Foundation: Best Chef Northwest
– 2015 finalists James Beard Foundation: Best Chef Northwest
– 2014 semi-finalists James Beard Foundation: Best Chef Northwest
– 2013 semi-finalists James Beard Foundation: Best Chef Northwest, Best New Restaurant in America
– 2013The Oregonian’s Restaurant of the Year

Bistro Agnes, a classic French Bistro in downtown Portland’s West End.
-2018 Best New Restaurant: The Oregonian

Their debut cookbook, Around the Fire, was released in March 2016 (published by Ten Speed Press), to critical acclaim.

Born in Schenectady, New York and raised in Rutland, Vermont. He started working in kitchens at age nine and never turned back. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador.

Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco.

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