Haitian-Creole for “Basement,” Sousòl is a subterranean, pan-Caribbean bar from James Beard Foundation award-winning chef Gregory Gourdet. Situated underneath Kann, Sousòl is driven by a vision to share, celebrate, and foster an appreciation of pan-Caribbean flavors, methods, and ingredients with grace and culture.
Sousòl will serve drinks and dishes inspired by the cuisines of Haiti, Cuba, The Dominican Republic, Trinidad and Tobago, Jamaica, Mexico and more, along with the influences of those who migrated to those countries.
At Sousòl, we’re determined to create an inclusive imbibing and dining experience for all guests - including those who opt not to drink alcohol for any reason. Chef Gregory Gourdet, who identifies as sober himself, set out to develop thoughtful Zero-Proof and Non-Alcoholic drinks with just as much intention as our full-spirit offerings. Pan-Caribbean bar food that leans into nostalgic Haitian flavors from Chef’s upbringing will complete the experience.
The Mission
To create a captivating bar experience through innovation of beverage and food, served with culture and grace.
The Vision
To share, celebrate, and foster an appreciation of pan-Caribbean flavors, methods, and ingredients with people of America.
Meet the Team
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Gregory Gourdet is a celebrated chef, James Beard Award winning author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland.
A native of Queens, NY, and first-generation Haitian-American, Gregory attended the Culinary Institute of America. Gregory honed his culinary skills at three of Jean-Georges Vongerichten's trailblazing NYC restaurants. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann Restaurant.
An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his own Haitian heritage.
As a member of the recovery community, he also aims to make space for non-drinkers in the nightlife and bar world.
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Dique Scott is a California native who found his way to Portland, OR in the early 2000s, and the nature and creative community has kept him here since. Dique has worn many hats and held many careers — he’s worked in video and radio production, he’s been an actor and model, and even had a four-year stint as a wildland firefighter here in Oregon. However, hospitality has been a throughline of his life dating back to childhood when he’d spend time in the kitchen with his grandmother. As Manager of Sousòl, Dique is passionate about creating a welcoming environment for guests to relax with stellar food and drinks, and curated music. At Sousòl, Dique nurtures a dynamic environment that serves guests, tourists, and Portland hospitality industry folks with the same dedication to excellent hospitality. A longtime creative himself, Dique enjoys fostering a creative and progressive environment for the Sousòl team. Outside of work, Dique enjoys cooking, making videos, and exploring life.
Mauricio Dimas, Kitchen Manager
Mauricio grew up in San Jose, California and his family is from Tijuana and San Luis Potosi, Mexico. Growing up, family gatherings always revolved around food and left an early impression on him emphasizing the importance of food as a connector. In 2010, Mauricio moved to Portland, OR to attend culinary school at Oregon Culinary Institute. He’s since worked at Autentica, Mextiza, and most recently helped open Bar Cala in Portland. Mauricio joined the Sousòl team in November 2023 as Kitchen Manager, where he runs day to day operations. Outside of the kitchen, one can find Mauricio going on long walks with his corgi Billy, spending time with his family, and eating around Portland.