About the restaurant

Portofino is a cozy neighborhood restaurant in the heart of Sellwood that utilizes fresh, local ingredients to create Italian-inspired dishes.

Ingredients sourced from local providers become the tools that chef Jorge Martinez uses to create a menu rooted in Italy, but also draws from his experience with Mediterranean and Pacific Northwest dishes. Pastas are just a few of the menu items made in-house to ensure freshness.

Portofino's wine program will enhance each guest's dining experience by offering wines from Italy, Oregon and several other regions. A full bar is available for diners.

A professional service staff complements the food and wine experience at Portofino.

Chef Biography

Jorge Martinez, Executive Chef of Portofino Restaurant, brings 15 years of experience working in fine dining restaurants, with a strong background in Pacific NW and Mediterranean cuisine. Throughout his career Jorge has honed his skills working in some of the finest restaurants of our region and the country. At Portofino, Jorge is driven to provide classic, authentic, regional Italian cuisine, while also taking advantage of fresh, local and seasonal ingredients when available.

An American born Colombian, Jorge grew up watching his father cook, which inspired him to pursue a career in the restaurant industry. Jorge began his training at the New England Culinary Institute, in Vermont. During his schooling, he interned at the renowned Arrows Restaurant in Ogunquit, Maine, under acclaimed Chefs/Owners Mark Gaier and Clark Frasier. The renowned restaurant focuses on the use of fresh, local and seasonal ingredients from the restaurants 1 acre organic garden to prepare the some of the regions finest dishes.

Upon finishing culinary school and receiving his degree, Jorge moved west to Portland, Oregon. He worked for two years at the celebrated Zefiro Restaurant and Bar under the tutelage of Chef Chris Israel; where he began as a line cook and was eventually promoted to Sous Chef. After Zefiro closed and a short summer sabbatical, Jorge returned to Portland and worked for a short stint at Bluehour Restaurant, under Executive Chef Kenny Giambalvo. Most recently, Jorge spent six years working as a personal chef for a prominent family in Vancouver, Washington.