Oregon - Philippe Boulot

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Philippe Boulot’s culinary path led him from his birthplace in Normandy, France to some of the world’s finest hotels and restaurants in Europe and the United States, including the Nikko, Nove Park Elysees, and Hilton in Paris, as well as The Mark in New York. Chef Boulot has received many international accolades such as the prestigious 2001 James Beard Best Chef in the Pacific Northwest award and the “Chevalier de l’Ordre du Merite Agricole or Knight of the Order of Agricultural Merit presented in July 2004 by the Ambassador of France. He was inducted into the Association des Mâitres Cuisiniers de France and the Académie Culinaire de France, two international organizations representing the best French chefs in the world. In June 2005, Boulot served as Chairman for the 2005 National Congress of Master French Chefs and hosted more than 60 master chefs at The Heathman, where he has been the executive chef since 1994.

At the Heathman Restaurant, Boulot and his culinary team has created French Northwest cuisine – a blend of traditional French technique using only the finest seasonal ingredients fro the Pacific Northwest. The Heathman Restaurant has received national recognition, including the Wine Spectator’s “Best Award of Excellence,” the “Fine Dining Hall of Fame” award from Nation’s Restaurant News, “Best Classic” in Gourmet Magazine’s 2005 restaurant issue, and a Zagat Survey award.

A graduate of the Jean Drouant Hotel School in Paris, Boulot has hosted world renowned chefs such as Angelo “Balin” Silvestro, Michel Brunel, and André Soltner and regularly pairs his cuisine with celebrated local and international winemakers. Boulot also showcases his cuisine at culinary events, including Nicky USA’s annual Wild About Game and Wine Festival, the James Beard House and the International Pinot Noir Celebration. Additionally, Boulot volunteers his time and food for many non-profit events including Salud! Auction, Classic Wines Auction, Taste of the Nation and Growing Gardens.