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Gordon Wishard was born and raised in the Midwestern United States and began his culinary career when he was just a child working at a farmer's market. There he saw the beauty of daily harvested produce and embraced the concept of farm-to-table dining before it ever had a catchy name. Gordon experienced his culinary epiphany at just ten years old when he was camping and caught his first walleyed pike. Without much thought, he cleaned the fish and spit roasted it for breakfast with potatoes and onions. It was nothing he had ever experienced before but it made perfect sense. Later, Gordon traveled throughout Europe and the US and studied anthropology in college all the while knowing he wanted to cook. Formerly of The Harvest Vine, Lark, Licorous and Vios Cafe, Gordon has been fortunate to have worked with some of the best chefs in the Northwest. Gordon loves curing meats and gardening and is thrilled be a part of the La Medusa family.
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