Chef Boris Portnoy
 

Chef Boris Portnoy is looking forward to delighting diners with his signature desserts.  His innovative creations reach beyond tradition by employing modern techniques with creative flavor combinations and varied textures.  
 
Born in Moscow, Portnoy, 31, moved with his family to Brooklyn when he was 12.  He knew from the start that he wanted to cook and began his training in the kitchen at Deux Cheminees in Philadelphia with Chef Fritz Blanc. Here he cooked traditional, textbook French cuisine.  After two and a half years, he opened Restaurant Salt with Vernon Morales.  To further his understanding of avant-guard techniques, he then traveled to Spain to work with chef Andoni Anduliz at Mugaritz outside of San Sebastian.  Here he furthered his knowledge about the application of modern techniques and, more importantly, the range of taste.  He reunited with Chef Morales in San Francisco, at Winterland Restaurant in 2005; that same year StarChefs named Portnoy as Rising Star Pastry Chef. The next two years Boris spent at Campton Place Restaurant, and in October of 2006 he garnished Best Pastry Chef by Northside Magazine.
 
When not in the kitchen, Portnoy enjoys working on his mopeds and riding around San Francisco and Marin County.