George began his culinary career washing dishes in a butcher shop at fourteen years
old. And in over twenty years he has seen a wide variety of kitchens. In 2005 he graduated from
the Culinary Institute of America and moved to New York City.
George’s first position in New York was with Dan Kluger at the Core Club, a private club
in midtown Manhattan. He worked there for three years and received a rigorous education in
how to be creative and still make a business profitable.
After the Core Club, George spent six years as Chef de Cuisine for Hearth Restaurant in
the East Village. During his tenure there, Hearth received a three-star review from Bloomberg
Magazine, a two-star review from the New York Times, and was one of five finalists in the
James Beard Awards’ category for Outstanding National Restaurant.
George left Hearth in spring of 2014 to travel and pursue opening his own business.
During his time in Portland he has held a myriad of jobs from making sausage at Imperial, to a
brief stint as executive sous chef at Renata.
In 2017 George opened Grand Army Tavern with his wife Annalisa Maceda in the
Woodlawn neighborhood of Northeast Portland. The menu at Grand Army Tavern is
representative of all of his cooking experience, from whole animal butchery and charcuterie to
vegetable preparations sourced from local farmers and small producers. In the spring of 2018
he was awarded Rising Star Chef from Star Chefs magazine for his work with whole animals
$85 per person includes gratuity. Flaneur Wine Pairing offered separately a la carte.
Tickets are non-refundable but are transferrable.