A DECADE AGO, a seemingly inexhaustible Gregory Gourdet followed long hours in some of New York City’s top kitchens with long nights of partying, drinking, and drugs. Today, the recovering addict has found two healthier ways to harness his hard-charging energy: As executive chef at Departure Restaurant and Lounge, in Portland, Oregon, he crafts healthconscious, innovative cuisine, which he showcased on the most recent season of Top Chef, where he finished in second place. And he runs—a lot.
Gourdet’s road from addict to ultrarunner wasn’t smooth. In 2007, after nearly losing his job because of his drug use, he moved home with his parents in Queens, New York, and started outpatient rehab while working part-time. “I had nothing to do all day,” says Gourdet, 39, “so I ran two miles…
