Sylvain PORTAY

In 2004 he joined Alain Ducasse Enterprises as Corporate Chef, opening restaurants like Mix in Las Vegas; two Adour’s in New York City and DC, and Benoit Bistro in New York City. Today in 2014, he is still operating 20 restaurants worldwide for ADE, and runs his own consulting company, Sylvain Portay Restaurant Management Company. He also teaches at the Culinary Institute’s Greystone campus in California’s wine country.