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Right At The Fork

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May 14, 2020

It's the second part of our conversation with Chef Philippe Boulot of Multnomah Athletic Club.

Part 2 was recorded March 9th, 2020, just days before the travel ban took place in response to COVID-19 and about a week before most restaurants shut down for dine-in service.  This episode dives deeper into his chef and personal past.  Hear more about Chef Boulot and the MAC's response to COVID-19 in the previous episode, posted here.

Chef Boulot is one of the true pioneers and icons of the Portland Food world, having taken over the Heathman restaurant in 1994, leading to four straight James Beard Best Chef Northwest nominations, which he won in 2001.   Chef Boulot's pedigree is most impressive, having learned to cook as young boy in Normandy.  He studied under renowned Chef Paul Robichon before seasoning his skills at numerous significant Paris, London, New York and San Francisco hotel restaurants before coming to Portland.  Chef Boulot has also been named Officer of the prestigious Order of Agricultural Merit by the Ambassodor of France.

Right at the Fork's host Chris and Chef Boulot got to know one another during a Feast and Travel Oregon-sponsored culinary and wine adventure in southern Oregon in 2018. 

Please make sure to listen to the longer-form interview with Chef Philippe and his second in command at the MAC, Philip Oswalt, here.

Right at the Fork is supported by:

Zupan's Markets:
Toro Bravo Inc:
RingSide SteakHouse: