Born in Moscow, Portnoy, 34, moved with his family to Brooklyn when he was 12. He knew from the start that he wanted to cook and began cooking by mimicking recipes and pictures from “culinary” coffee table books.
After studying at New School University in New York City, Boris began his training in the kitchen at Deux Cheminees in Philadelphia with Chef Fritz Blanc, a former microbiologist. Here, he cooked traditional French cuisine while being challenged to think critically about technique . After two and a half years, he worked at a cult followed restaurant Salt in Philadelphia with Vernon Morales.
To further his understanding of creative cuisine, Boris traveled to Spain to work with chef Andoni Anduliz at Mugaritz outside of San Sebastian. Here he expanded his knowledge about the application of modern techniques and, more importantly, the range of taste.
Upon his return to the States, Portnoy returned to New York as Pastry Chef at Cru, the critically acclaimed modern European restaurant led by chef Shea Gallante. He reunited with Chef Morales in San Francisco, at Winterland Restaurant in 2005.
As Pastry Chef at Campton Place in San Francisco, Boris’s exploration of innovative pastry concepts began to take shape. These creations reach beyond employing modern techniques with creative flavor combinations and varied textures. Interactive concepts began to emerge in the form of games like the “cootie catcher” dessert. In 2005, StarChefs named Boris Portnoy as Rising Star Pastry Chef and in October of 2006 Best Pastry Chef by Northside Magazine. In 2008, Boris along with mixologist Daniel Hyatt established SucrePunch, a collaborative project to further investigate and contribute to the dessert and cocktail culture. Boris has collaborated with ForageSF in establishing a network of foragers, gleaners and people that want to eat wild foraged foods as well as consulting for California Walnut Board and More Cupcakes in Chicago. In March 2010, Boris was recognized by the Vilcek Foundation Prizes in CULINARY ARTS and took the post as the Pastry Chef At The Restaurant at Meadowood.
When not in the “kitchen,” Portnoy enjoys working on his mopeds and riding around the Napa Valley .
You can see some on my personal site.
Did not know you where in Morrocco!? You should have seen some of the sights i say in the medinas out in the country side. Ladies sitting on the curb side selling mussels from a bucket in the raod.Later
Did not know you where in Morrocco!? You should have seen some of the sights i say in the medinas out in the country side. Ladies sitting on the curb side selling mussels from a bucket in the raod.Later
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