Executive Chef Kenny Giambalvo
From his first job cleaning squid at Lenny's Clam Bar in New York to receiving the honorary title Maître Cuisinier de France, Kenny Giambalvo's culinary trajectory has taken him through some of the better kitchens in New York, Los Angeles, Singapore, and now Portland. After graduating from the Culinary Institute of America in 1983, he worked his way up the ranks in restaurants on both coasts and spent more than two years in Singapore, helming the three-star Ristorante Bologna. After returning Stateside, he opened Bluehour in Portland, earning praise from Gourmet and Travel + Leisure and an invitation to cook at New York’s prestigious James Beard House. When he’s not in the Pazzo kitchen, Chef Kenny can be found participating in events benefiting Portland charities such as the Cascade Aids Project, Portland Center Stage, Portland Public Farmers Market, PICA, The Humane Society and more.