Rising Star Pastry Chef Clare Gordon of General Porpoise - Biography

Seattle, WA

November 2015

Clare Gordon has seen the bare, exposed bones of the restaurant world: when she worked in the baking department at her father’s restaurant, when she worked her way through bakeries and organic farms, and when she was helping a restaurant in trouble stay afloat. No task too small, no challenge too big, no team not worth laying it all out on the line for—it’s where she thrives.  

At just 25, Gordon is the pastry chef overseeing Renee Erickson’s Bar Melusine, Bateau, and General Porpoise. But even at such a young age, she’s been through the ringer. In high school, she took a job at a bakery with Portland, Oregon Baker Tim Healea, and later at Ken’s Artisan Bakery, keeping up arduous bake shop hours until she began traveling with World Wide Opportunities on Organic Farms.

With WWOOF, Gordon traveled to England (also Belgium, Italy, France, and Spain) learning butchery and Old World food traditions. When she came home, she brought all that authenticity with her. It caught the attention of Josh McFadden of Ava Gene’s, where Gordon earned formative experience. She moved to Seattle to work at Catalonia-inspired Aragona, and then took on the pastry program at Middle Eastern Mamnoon. In late 2015, Erickson hired Gordon to oversee pastry for her growing restaurant group, giving her a platform to make a serious impact on the city’s pastry scene.