FOR IMMEDIATE RELEASE – The Heathman Restaurant and Bar’s James Beard Award Winning Chef Philippe Boulot, will step down as Culinary Director, it was announced today. Executive Chef Michael Stanton will lead The Heathman’s culinary team and continue the long standing tradition of creating the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France.
“Over the years, it has been my great pleasure to serve with The Heathman Restaurant & Bar as Culinary Director. The Heathman continues to be a shining example of how to work with local producers and growers to take homegrown, seasonal ingredients and create a menu that is truly unique. In my limited role at The Heathman, primarily as a consultant for the past few years, I have witnessed The Heathman Chef Michael Stanton take total charge and control of the culinary standards and cuisine. I find him exceptionally talented with tremendous experience and fully capable of stepping into this well deserved role,” said James Beard Award Winner Philippe Boulot.
Chef Stanton brings 24 years of French and American fine dining experience to The Heathman Restaurant & Bar. With a background including award-winning French restaurants, five-star quality hotels and high volume catering operations, he is a strong culinary leader who has learned from the best in celebrated restaurants and hotel kitchens across the country. During his time at The Heathman Restaurant & Bar, Stanton has displayed a style all his own when it comes to running a kitchen and executing food. By incorporating French techniques and a passion for fine American cuisine, he is one of few chefs able to translate French classics into brilliant Americana dishes.
“I am both pleased and thrilled to be handing this honor to Michael, who I hand picked to work with me at The Heathman. I have no doubt he will be a future James Beard award winner, just as I trust that he will continue to embrace the opportunity to lead the culinary team to make this restaurant the best of the Pacific Northwest and beyond,” said Boulot.
“I’m excited to have Michael take on this role with us,” said The Heathman Restaurant and Bar owner, Tilman J. Fertitta. “I look forward to seeing how Michael can expand on the tremendous work he has already been doing at The Heathman and wish only the best for Chef Philippe in his endeavors.
About the Heathman Restaurant and Bar
The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Executive Chef Michael Stanton and Culinary Director Philippe Boulot partner with the region’s select growers, producers and vintners to find the highest quality ingredients. Gourmet Magazine recognized the Heathman as one of Portland’s best restaurants in the 2005 Restaurant Guide. Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year, was the recipient of the James Beard Best Chef: Pacific NW award in 2001, and is the first and only chef in the Pacific Northwest to receive the award of Officer in the National Order of Agricultural Merit (Ordre National du Mérite Agricole) by the French National Minister of Agriculture. The Heathman Restaurant also offers casual dining in the adjacent Marble Bar. Cocktails and live jazz are available in the intimate Tea Court. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.