Rucker released his first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. With a forward by chef Tom Colicchio, the cookbook is a collection of 150 recipes celebrating Rucker’s high-low extremes in cooking, combining wild and refined all on the same plate. Rucker is one of Portland’s most respected and decorated chefs. He has earned two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as nominations for Outstanding Chef from 2016-2020. He has been named a Food & Wine Best New Chef and a recipient of StarChefs Mentor Award.
Beyond the kitchen, Rucker and his wife, artist Hana Rucker, have three young kids and an urban farm in Portland, Oregon. Over the past 7 years, he has become a leading advocate within the restaurant industry for recovery, health and fitness. In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, helped to open the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.