Spray paint or marinara, it’s all the same to Gordon. Well, no, that’s not actually true. As a Chef of nearly half a century, he’s happy to keep the paint in his studio and the marinara in the kitchen, but they both do offer him a chance to create. Having been an artist longer than he’s been a cook, he admits to seeing the potential of pasta sauce on canvas but he prefers to serve it up on a bed of penne and finish it off with his special brand of love. Whether he’s to be found bent over the grill or standing at an easel, his work is always an experimental, experiential explosion of color and flavor.