Boris Portnoy
Melbourne
Russian-born but raised in California, he is traditionally trained and began his training at Deux Cheminees in Philadelphia under the tutelage of Chef Fritz Blanc. In addition to his apprenticeship on the East Coast of the States, he spent time in Spain to further his understanding of avant-garde techniques and philosophies of “alta cocina.” His modern technique and wide range of taste were refined as a result of his stint. Boris likes that the Intertain platform allows him to connect directly with the people he cooks for. He also likes the flexibility of his Intertain schedule as he works towards opening a brick and mortar hospitality business.
