My F&W
quick save (...)

Gabrielle Quiñónez Denton

Chef Gabrielle Quiñónez Denton
Photo © Fred Joe

Restaurant: Ox (Read a review)

Location: Portland, OR

Why She's Amazing: Because she and her co-chef Greg Denton are giving true credence to the term "grill masters" at their Argentine-inspired modern steakhouse.

Culinary School: California Culinary Academy (San Francisco)

Background: Terra (St. Helena), Metrovino (Portland, OR); Lahaina Yacht Club (Lahaina)

Quintessential Dish: Beef skirt steak with chimichurri

Change of Heart: Gabrielle ate a vegan diet for a while during college. "I went to UC Berkeley and I was taking a lot of environmental classes, so it just made sense, philosophically, to stop eating any form of meat." Traveling in Latin America later motivated her to reintroduce meat to her diet, though. "It was too hard," she says. "Even if you said you were not eating meat, there was still a good chance that your beans were fried with some sort of animal fat."

What Makes that Steak So Good: A trough at the bottom of Ox's huge wood-fired grill catches the meat drippings. The chefs add lemon, onion, garlic and herbs to the drippings and use the mix to baste their steaks as they cook.

Insider Tip: While waiting for a table at Ox, customers can pass the time at the Whey Bar, the Dentons' cocktail-focused spot adjacent to the restaurant.

4 recipes by Chef Gabrielle Quiñónez Denton
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.