Chef Alfred Portale

Chef Alfred Portale

Chef Portale is known for his immense plates which are as legendary for their intricate appearances as for their complex savors comes from the inspiration of “Julia Child’s: Mastering the Art of French Cooking”, vexed Portale’s devotion to food from the beginning. But culinary was not his initial career choice, starting as an upscale jewelry designer to the first-rate chef where he mastered the art of fuel, advancing to the top in his class from the Culinary Institute of America. Working alongside some of France’s chefs — “Michel Guerard, the brothers Troisgros, and Jacques Maximin — during which time he continued to refine and master classical French method”. With the practice, he stretched his individual flair and evolved into one of the creators of New American Cuisine.

Back to his roots of New York he was eager to share his prosperity of awareness and inspiration, Gotham Bar and Grill was honored to bring Portale on as chef, where he received his first three stars from the New York Times, an achievement that he is most proud of and adding five-star ratings for both his contributions as well as the restaurant.

His roots go back from the influential moments of his mother who cultured Italian cuisine and curved it into American fixings. His keen sense allows him to appropriate from numerous cultures to permeate his dishes with a varied assortment of savors.

To offer a little versatility in pricing between high end and reasonable seafood entrées, Portale unlocked his seafood restaurant. “One Fifth Avenue became New York's seafood restaurant of choice”, complete with an everyday entrée that included salmon from a fisherman in Maine. With a combination of insatiable savors of Mediterranean and a pinch of Atlantic coast that and the inclusion of practical embellishments of France, Portale embraces them into his famous seafood entrées.

Portale attributes his most sought after top ten dishes to the ravishing take off in his career. He is known for his Ravioli, Pasta Bianca, Crayfish Salad, Foie Gras Torchon at Joël Robuchon, Bouillabaisse at Tetou, seafood salad, Grilled