NEW ERA FOR PORTLAND’S VENERABLE BLUEHOUR

NEW ERA FOR PORTLAND’S VENERABLE BLUEHOUR 

Wednesday 3 August 2011 FOR IMMEDIATE RELEASE Portland, OR -Bluehour, Portland’s premier Pearl District restaurant, welcomes new Executive Chef Thomas Boyce. 

Bruce Carey, owner of Bluehour and the BCR restaurant group, remarks “Every Portland diner benefits from how our dynamic food scene attracts the best talent from all over the country, such as Thomas and his wife Kim. I am so happy that we connected the dots and found Bluehour to be a suitable venue for his vision and skill.” 

A California native, Thomas Boyce’s career trajectory began with summer cooking jobs in Napa -that eventually led him to Aspen, New York City and the chef de cuisine post at Spago Beverly Hills, Wolfgang Puck’s flagship restaurant. Carey welcomes Boyce on board to invigorate the restaurant’s already popular menu, in a California-Mediterranean style, but adding flavors and ingredients from other exotic cuisines. 

Boyce creates food at once elegant and approachable, without unnecessary flourishes or decoration, leaving room for a particular depth of flavor. Bluehour offers a fabulous platform to create that vision. Boyce says, “I look forward to cooking for the Bluehour clientele, working with the staff, and to sourcing from local farmers and purveyors to supply the restaurant and keep the menu fresh.” 

Boyce knew of Carey’s reputation in the shaping of Portland’s food community, from Zefiro to Clarklewis. Boyce leads the trend of established chefs coming to Portland to cook, rather than Portland serving as a breeding ground for chefs who then move on to larger cities. With Bluehour, Boyce will create a new chapter in both the evolution of one of Portland’s finest restaurants and the utilization of all the finest raw ingredients Oregon has to offer. 

Bluehour supports these back-of-house efforts with the addition of General Manager Didier Porteaud and Sommelier Erica Landon to the team. Porteaud, previously of Ten 01, brings his natural French charm and hospitality; Landon her extensive wine and food pairing expertise. 

For more information, please contact Karen McGillis, Bruce Carey Restaurants, at 503548-4500 or visit www.brucecareyrestaurants.com 

Bruce Carey Restaurants -Bluehour, Saucebox, Clarklewis and 23Hoyt -define a sophistication where the artistry in the kitchen as well as the talented, knowing service are as integral to the experience as the sound, scent, and art that combine to make a meal at each a true dining event.