[2] After graduating (first in his class) from the Culinary Institute of America, Portale embarked on an intensive apprenticeship in France, where he refined his skills under the guidance of renowned chefs such as Michel Guerard, Jean Troisgros, and Jacques Maximin.

Open only a year and already moribund, Portale quickly revitalized the restaurant with his meticulous attention to detail, commitment to high-quality, seasonal ingredients, and visually stunning plating.

His approach emphasized balance and composition by stacking and layering ingredients to create height and dimension on the plate, transforming traditional dining aesthetics into captivating visual experiences.

Portale’s technique of vertical plating inspired countless chefs and influenced the way food is presented in high-end restaurants across the country, becoming synonymous with New American Cuisine, where visual creativity is as important as taste.

Chef Portale showcases his heritage and passion for the cuisine and culture of Italy with his vision of contemporary Italian dining, merging traditional recipes with modern techniques and high-quality, seasonal ingredients.