Dining at MAC
Multnomah Athletic Club offers a wide array of world class dining choices with four unique experiences. Whether it's our quick serve high quality grab-and-go fair or an upscale fine dining experience in one of the best restaurants in Portland, MAC has it all for our members. MAC restaurants offer top quality food and service at each unique dining environment. We also are constantly looking to bring new and exciting dishes from our world renowned and award winning chefs so our menus are always changing. Restaurants are open to all members and their guests.
Philippe Boulot, Executive Chef
James Beard Best Chef in the Northwest
Maitre Cuisinier de France
Philippe Boulot's roots in the culinary arts began with typical chores on a farm in his native Normandy, France where he helped his grandmother make butter and cheese and prepared meals with harvest from their gardens.
He went on to graduate from the prestigious management and cooking school Jean Drouant in Paris before spending two years in the French army as a maitre'd stationed in the South Pacific. Philippe spent a year as a chef with world-renowned chef Joel Robuchon at Hotel Nikko in Paris. Chef Robuchon went on to open Chez Jamin (three star Michelin), where Philippe was the chef saucier until he was sent to L'Archestrate (three star Michelin). From there, Philippe took his first executive sous chef position at Four Seasons' Inn on the Park in London. He later served as executive chef at Four Seasons' famed Clift Hotel. Philippe moved to New York, where he designed and ran the kitchen in The Mark Hotel, earning accolades and a reputation for excellence.
In 1994 Philippe became executive chef at the Heathman Hotel. Philippe was one of the pioneering Portland chefs to embrace the Northwest's abundance of seasonal and sustainable ingredients. Under his leadership the restaurant received many accolades including USA Today's "Favorite Hotel Restaurant" While at the Heathman he was awarded the James Beard Best Chef in the Northwest in 2001.
Philippe accepted a new adventure at MAC in January 2009 where he oversees the Sports Pub, a fast paced American pub, the Men's Bar a gourmet classic, Joe's, a takeout restaurant featuring fresh rolled sushi, and a large banquet facility that can hold events up to 1000 people and multiple small parties.
Striving for "freshness, flavor and truthful presentation on every plate," Boulot creates contemporary regional dishes using only the finest season ingredients on the market while combining ethnic touches to produce a relationship of tastes and textures. Among his signature dishes at The Multnomah Athletic Club are Oregon Dungeness crab salad with blood orange vinaigrette, Salmon in pesto crust with red onion relish, and Roasted British Columbia fallow venison wrapped in applewood-smoked bacon.