Meet renowned Chef Philippe Boulot, who helped put the Northwest on the culinary map, as he visits the Lodge to team up with our Chef Carl Krause for a celebration of French/wilderness cuisine!
Philippe traces his culinary start to helping his grandmother make butter and cheese on a farm in his native Normandy, France. He graduated from the prestigious management and cooking school Jean Drouant in Paris, and went on to work at a succession of famous hotels and restaurants around the world. He trained under renowned chef Joel Robuchon at Hotel Nikko in Paris before moving to Chez Jamin and then L'Archestrate, both of which held three Michelin stars. He took his first executive chef position at Four Seasons' Inn on the Park in London, and later served as executive chef at the famed Clift Hotel in San Francisco. In New York, he designed and ran the kitchen in the venerable hotel The Mark.
In 1994 Philippe moved to the Northwest, where he served as executive chef at Portland’s Heathman Hotel, turning it into a national destination. In 2009 he became executive chef of the Multnomah Athletic Club, where he oversees several restaurants and events in a banquet facility that can serve up to 1,000 guests.
Philippe was honored with the James Beard Best Chef: NW award in 2001. He received the “Chevalier de l’Ordre du Merite Agricole” or Knight of the Order of Agricultural Merit in 2004 from the Ambassador of France. In 2005 he was awarded Chef of the Year from the Academie Culinaire de France. He also received the rank of Officer in the National Order of Agricultural Merit (Ordre National du Mérite Agricole) in 2011. He was named Oregon Chef of the Year in 2014 by the Oregon Beef Council and serves as an advisor to the Council’s Culinary Committee to help ranchers promote beef with chefs and food professionals.
This special collaboration dinner with Philippe and Lodge Chef Carl Krause is featured at no additional cost to Lodge guests on July 13. Make your reservation early as space is limited!