Philippe Boulot

Coming Up

Rue Mederic cooking school gave Philippe Boulot formal structure for what had already become a practical pull toward cooking. His first professional post was as a bartender at coast in Normandy, a role that placed him inside hospitality before he settled into the kitchen full time. From there he went to Paris, where he worked as an apprentice at Hotel Nikko in Paris and learned in a city where pace and precision are part of the trade. In Paris, the progression moved through the brigade in clear steps: chef saucier at Chez Jamin in Paris, then chef at L'Archestrate in Paris, and later chef at Maxim's in Paris. Those posts sit at the center of classical French cuisine, where the work depends on exacting execution and a command of timing. They formed the base of Philippe Boulot’s culinary identity and fixed French technique as the frame for everything that came after. The next chapter moved to the United States, where Philippe Boulot served as executive chef at Mark Hotel in New York City and executive chef at Four Seasons Clift restaurant in San Francisco. These roles carried his French training into different markets without changing the underlying discipline of the work. The résumé reads as steady accumulation: responsibility added to responsibility, with each kitchen extending the range of the one before it. From 1994–2012, Philippe Boulot served as executive chef at Heathman Hotel / Heathman Restaurant in Portland, Oregon, a long tenure that anchored his name to the property for nearly two decades. During part of that stretch, from 2008–2012, he also worked as executive chef at Multnomah Athletic Club in Portland, Oregon. He then closed that chapter as culinary director at Heathman Restaurant in Portland, Oregon until 2012.

Where They Are Now

He is executive chef at The Heathman in Portland, Oregon, where that long French training remains the frame for the kitchen. He was culinary director at Heathman Restaurant in Portland, Oregon, and he is former executive chef at the Multnomah Athletic Club in Portland, Oregon. The throughline is plain: a career grounded in French cuisine, built through repetition, and carried forward without breaking from its classical base.

Signature

Philippe's signature dishes include Chocolate Gourmandise with Chocolate Tuile and Chocolate Sauce. The dessert sits on the classical side of the ledger: composed, controlled, and built to balance texture with flavor rather than overwhelm it.

In Their Words “I started to work in a kitchen when I was fourteen years old.”