Alfred Portale's guest appearances

Alfred Portale

Chef's Story

Episode List

Andrew Talks to Chefs

Dan Kluger

Eric Ripert

Brooke Williamson

Amanda Cohen

Hooni Kim

Daniel Boulud

Missy Robbins

Gabe McMackin

Michael Anthony

Marc Forgione

Michael Lomonaco

Bill Telepan

Emily Luchetti

Daniel Holzman

Wylie Dufresne

OwlTail

Patricia Howard

Ed Szymanski

One of the most influential contemporary American chefs, Alfred Portale, joins us to discuss his early, formative days; the Italian-American influence on his culinary sensibility; and the pleasures of opening his current restaurant, the self-titled Italian restaurant Portale in New York  City's Chelsea neighborhood. (Alfred also happens to be the chef who gave Andrew his big break, when he hired him to coauthor his first cookbook.)And in The Line-Up, our news and commentary segment, Patricia Howard and Ed Szymanski of Dame restaurant in New York City, discuss their recent decision (also made by several other chef/owners) to require proof of vaccination for indoor diners.And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

One of the most influential contemporary American chefs, Alfred Portale, joins us to discuss his early, formative days; the Italian-American influence on his culinary sensibility; and the pleasures of opening his current restaurant, the <a href="https://www.portalerestaurant.com/" rel="nofollow" target="_blank">self-titled Italian restaurant Portale in New York  City's Chelsea neighborhood</a>. (Alfred also happens to be the chef who gave Andrew his big break, when he hired him to coauthor his first cookbook.)And in The Line-Up, our news and commentary segment, Patricia Howard and Ed Szymanski of<a href="https://www.damenewyork.com/" rel="nofollow" target="_blank"> Dame restaurant in New York City</a>, discuss their recent decision (also made by several other chef/owners) to require proof of vaccination for indoor diners.And in our jobs-of-the-week segment, we share some of the great positions our sponsor <a href="https://www.restaurant-solutions.com/" rel="nofollow" target="_blank">Brad Metzger Restaurant Solutions</a> (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant<a href="http://-solutions.com" rel="nofollow" target="_blank">-solutions.com</a>.)<a href="https://www.getmeez.com/andrew" rel="nofollow" target="_blank">Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.</a>Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.

Episode 173: Alfred Portale (Portale, NYC); Dame's Patricia Howard & Ed Szymanski on Requiring Indoor Guests be Vaccinated

This week on Chef’s Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar &amp; Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef’s Story. This program was sponsored by Fairway Market.  “Nowadays – there are so many excellent chefs in this country that it’s not as critical to [spend time in France]. That wasn’t really the case when I graduated culinary school.” “At the time Gotham opened – the well reviewed restaurants were formal. If you didn’t know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn’t have all that pretension?” “Now more than ever, it’s all about the quality of ingredients and modern technique which fortunately have gotten better and better.” “After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question.” –Alfred Portale of Gotham Bar and Grill on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar &amp; Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef’s Story. This program was sponsored by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>“Nowadays – there are so many excellent chefs in this country that it’s not as critical to [spend time in France]. That wasn’t really the case when I graduated culinary school.”</h2> “At the time Gotham opened – the well reviewed restaurants were formal. If you didn’t know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn’t have all that pretension?” “Now more than ever, it’s all about the quality of ingredients and modern technique which fortunately have gotten better and better.” “After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question.” –Alfred Portale of Gotham Bar and Grill on Chef’s Story

Episode 20: Alfred Portale