Gregory Gourdet, part-time hair model, marathon runner and chef makes every dish as stylish as it is delicious, and his udon recipe is no exception. Roasting the vegetables and making the sauce and garlic chips by hand adds a simple yet sophisticated touch to the dish.

Chef Gourdet’s love for Asian-inspired cuisine comes from his former boss, Jean-Georges Vongerichten. After working for Jean-Georges in New York, Gourdet headed West to be the head chef of Departure in Portland, OR,  where he began showcasing healthy dishes that appealed to runners and food snobs alike. Read more about Gourdet’s cooking style in Food Republic’s interview with him, and try cooking his roasted vegetable udon recipe at home.