Greg and Gabrielle Denton

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Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. 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.

Greg and Gabrielle met while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. They both worked their way through the various kitchen stations. Greg eventually became the first titled Chef de Cuisine and Gabrielle, Sous Chef.

Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon.

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

  • 2014 Food & Wine Magazine's Best New Chefs
  • 2014 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs Northwest
  • 2013 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs Northwest

and Best New Restaurant in America

  • The Oregonian's Restaurant of the Year 2013
  • Top 50 Best New Restaurants by Bon Appetit Magazine
  • 2012 Portland Restaurant of the Year Award by Eater.com

Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. 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.

Greg and Gabrielle met while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. They both worked their way through the various kitchen stations. Greg eventually became the first titled Chef de Cuisine and Gabrielle, Sous Chef.

Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon.

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

  • 2014 Food & Wine Magazine's Best New Chefs
  • 2014 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs Northwest
  • 2013 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs Northwest

and Best New Restaurant in America

  • The Oregonian's Restaurant of the Year 2013
  • Top 50 Best New Restaurants by Bon Appetit Magazine
  • 2012 Portland Restaurant of the Year Award by Eater.com