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Born in Jamaica, Daisley Gordon has been working in restaurants for over 15 years. Mr. Gordon attended the Culinary Institute of America in Hyde Park, New York. During that time he completed an internship with a Certified Master Chef at Actuelle Restaurant in Dallas. After graduating from the CIA in 1994, Mr. Gordon continued to hone his craft in the kitchens of the Brown Hotel and Azalea, both located in Louisville Kentucky. Determined to work at only the finest restaurant in Seattle, Mr. Gordon found his place alongside then-Chef Tamara Murphy and Sous-Chef Jim Drohman at Campagne in 1995. Both instilled in him a respect for technique and tradition while encouraging Mr. Gordon to discover his own individual style. Asked to describe his idiom, Mr. Gordon responds, "Getting the most flavor out of simple ingredients." Gordon continues his development through regular time spent in France and French Kitchens. He embraces the French obsession with quality of product and the details of service. He is driven to achieve the same excellence in his own kitchen, searching for flavors that are bright and robust while working with the finest local, national and international purveyors. | 