After a 10-year absence, Smith has returned to the restaurant. Smith has more than 20 years of culinary practice, most recently at Portland’s Grain & Gristle.
Smith vows to offer an inventive, mouth-watering and hyper-seasonal menu (including ingredients from the rooftop garden) with a keen focus on the wines paired by Noble Rot co-owners (and co-founders), Kimberly Bernosky and Courtney Storrs. Smith is a disciple of the “let-the-ingredients-speak-for-themselves” approach, an artisan of food that is recognizable and accessible but still a bit provocative.
Smith brings his knowledge of farming as a boost to his craft. He loves every part of a moving restaurant and offers his “food never lies” philosophy to the Noble Rot menu. Smith recently competed on Chopped (aired Sept 10, 2019, Season 43, Episode 3 – Ooey Gooey Cheese).
Smith worked at Noble Rot from 2003 to 2009. He became Noble Rot’s Executive Chef in 2006 when Noble Rot’s founding chef, Leather Storrs left to explore another restaurant concept. Storrs left Noble Rot once again this past June in order to pursue new culinary adventures including those in the emerging cannabis industry. He will be featured in an upcoming Netflix show.
“We are so excited Greg has returned to the Rot,” said Bernosky. “He has already brought new energy to the team, and we are looking forward to seeing what he has up his culinary sleeve,” she added. “Greg also knows our roots and will ensure the continued quality of menu staples.” Greg will share Executive Chef duties with Joseph Hickey who has been with the restaurant for 10 years.
On the personal side, Smith is a devoted husband, father of two boys, gardener, tomato lover, eclipse chaser, and a wannabe semi-pro snowboarder. “I am so happy to be back at the Rot—it feels like home,” Smith said. “I am looking forward to continuing to serve Portlanders’ great food and contributing to making memorable dining experiences that are so much a part of this town.”
Approaching 18 years of operations, Noble Rot remains one of the stable modern Portland restaurant stalwarts. Initially, one of the city’s first wine bars, the restaurant has evolved into no-nonsense fine dining with an enviable city view from its 4th-floor perch on East Burnside and 11th. The restaurant has received numerous awards, including, “Restaurant of the Year” by the Willamette Week in 2003, Sunset Magazine’s “Best Wine Bar” in 2009, and most recently, was a James Beard finalist for their wine program in 2018.