Meet the Accanto Team
Nov 30, 2009
Accanto PDX in bios

Chris Grant, Bar Manager 

Chris has been in the restaurant business for over a decade.  He made his way to Portland via Minneapolis and Vail, Colorado, although Wisconsin blood still runs through his veins.  After starting off at the Heathman, he left to further his career at Fenouil and Belly.  Accanto is the fourth restaurant he has opened from the beginning.‚Ä®Chris is passionate about working with local ingredients and spirits; he is guided by what’s in season, creating a fresh expression of standard cocktail classics. He and his wife live in Southeast Portland.  

Favorite ingredient:“Fresh herbs and fruit as a garnish or infusion.”

 

Travis Dickinson, Sous Chef 

Travis first discovered the restaurant business at the age of 15, washing dishes at the Coeur D’Alene Resort.  He came to Portland to enroll in the Western Culinary Institute, graduating in 2000.  When possible, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe. He was hired as sauté cook at Hall Street Grill in Beaverton and worked his way up to Chef de Cuisine.  After nine years at Hall Street, Travis realized it was time to further develop his craft and came to Accanto with a desire to work with the best ingredients and learn new skills.

Favorite ingredient:  “Fennel is my middle name.”

Robert Fuller,  Lead Bartender

Robert arrived in Portland by way of Northern California and fell in love with the landscapes of the Northwest.  After assisting in the openings of Romano’s Macaroni Grill, he found that he felt more at home in independent restaurants.  He spent time mixing at Carlyle Restaurant, worked seasonally at Meriwether’s, and is an active member of the Oregon Bartender's Guild.  Robert then began to work part-time as an adolescent counselor in 2008 while tending bar. Most recently, he spent the summer season at  Newport Seafood Grill on the Waterfront. 

Favorite ingredient:  “The various kinds of Vermouth and Bitters available – they’re so versatile so that no matter what base spirit you're working with, you can change the direction of the entire cocktail with these two ingredients.”

 

Article originally appeared on Comune Accanto (http://www.accantopdx.com/).
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