From Portland Monthly, Chef Thomas Boyce "Leaves" Bluehour. Actually, it sounds more like he was shown the door. As of Tuesday, Boyce was out and Dolan Lane, chef at Clarklewis on SE Water Avenue, was in. Bluehour’s Bruce Carey and Joe Rogers own both restaurants. Boyce says he was taken completely by surprise.“He’s a fabulous chef. Amazing food,” says Carey of Boyce. “But … [Read more...] about Chef Thomas Boyce Out of Bluehour
Thomas Boyce
Our Portland Interview Archive
Interviews? We have a ton of them!Have you checked out the interviews on this website? There are pages of them done by multiple writers. We have done many interviews over the years with chefs, restaurant owners, cooks and more, the result is an honest dialog with people in the food industry. You’ll find the list includes chefs, pastry chefs, winemakers, authors, coffee … [Read more...] about Our Portland Interview Archive
Chef Thomas Boyce to Take the Helm at Bluehour
Back in July 2010, I reported on Kim and Thomas Boyce's move to Portland. Kim was baking for Ristretto Roasters, but Thomas hadn't decided what he wanted to do yet and seemed happy for the time being making fillings for some of the baked items. Since then, Kim has won a James Beard award for her "Good to the Grain: Baking with Whole-Grain Flowers" and is opening a bakery. Now … [Read more...] about Chef Thomas Boyce to Take the Helm at Bluehour
Interview: Chefs Kim and Thomas Boyce
Pastry chef Kim Boyce previously of Campanile and husband Thomas, former chef de cuisine at Spago in Los Angeles, Arrive On Portland's Baking Scene She is the author of the highly rated "Good to the Grain: Baking with Whole-Grain Flours" released in 2010. She worked for years with Nancy Silverton, founder of Campanile and La Brea Bakery, who wrote the intro to her book.I … [Read more...] about Interview: Chefs Kim and Thomas Boyce