Bill King spent the past 25 years working for the McCormick & Schmick’s restaurant chain – first as a unit chef, and then gradually rising through the ranks to become vice president of culinary development and training. Then he left the corporate world in April to open his own restaurant, Pinot, in Portland, Ore. Pinot, which opened earlier this month, is a 230-seat restaurant serving French bistro and brasserie food, tweaked with Pacific Northwest ingredients. How’s ...
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