# Alfred Portale

Alfred Portale (born July 5, 1954), in Buffalo, New York, is an American chef, author, and restaurateur, is widely recognized as a pioneering figure in the New American cuisinemovement.
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.

## Restaurants

In 1984, shortly after he returned to the United States, Portale was appointed Executive Chef and Partner at Gotham Bar and Grill. 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. It was at Gotham that Portale completely revolutionized modern food presentation by founding the architectural-food trend of the eighties, vertical 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.
Alfred Portale’s culinary accomplishments earned him multiple nominations and three James Beard Award wins for Outstanding Chef (2006), Outstanding Restaurant (2002) and Best Chef: New York City (1993). In 2011 the New York Times awarded Gotham Bar & Grill its fifth three-star review, a distinction, which at the time, had never been achieved by a New York restaurant. During Portale’s 35-year reign at Gotham, the restaurant maintained a one-star Michelin rating and was widely known as one of the most respected restaurants in New York City.
Alfred Portale left Gotham Bar and Grill in July 2019 to open his namesake in November 2019. Portale Restaurant, located in Chelsea, New York, is considered an essential dining destination. 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.
With his latest incarnation, Chef Alfred Portale continues to be a guiding force in the industry, surrounding himself with young up-and-coming talent. His daughter Victoria Portale, who joined the team at the restaurant’s inception, currently works as Portale Restaurant’s Director of Events & Marketing. Chef Portale is also joined at the Restaurant by Chef Jacinto Guadarrama, whom he has worked with for over 30 years and serves as his Chef de Cuisine.
In 2024, Chef Alfred Portale took on the role of Culinary Director for Bond Hospitality, overseeing projects such as the private membership club, Zero Bond and Sartiano's, which is in The Mercer Hotel in SoHo, New York.
Beyond his work in the kitchen, Chef Portale is deeply committed to charitable endeavors. He actively supports organizations like City Harvest and Citymeals on Wheels, serving on their food councils.

## Publishing and television

Portale is the author of three cookbooks in collaboration with others and alone: Gotham Bar and Grill Cookbook (1997), and Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat (2000), and Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef (2004).
He has also made television appearances, most notably as a guest judge on the episode of Top Chef originally broadcast on June 27, 2007, and as a featured chef with Julia Child in her PBS series “In Julia's Kitchen with Master Chefs” on December 16, 1995.

## Cookbooks

* Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef (2004) ISBN 0-06-053502-4
* Alfred Portale's Gotham Bar and Grill Cookbook (1997) ISBN 0-385-48210-8
* Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat (2000) ISBN 0-7679-0606-3
* Cooking by the Book – Alfred Portale