DOLAN LANE
Chef, clarklewis

The hardest phone call that Clarklewis' Executive Chef Dolan Lane had ever had to make was to his father to say that his love of the restaurant was greater than his love of photography: he wanted to leave university. Fortunately dad was supportive, and Lane's culinary career, simmering since his first job in a mom n' pop pizza restaurant, kicked into high gear.

Lane graduated from San Francisco's California Culinary Academy but gives greatest credit for the chef he's become to a series of generous mentors from Walter Pisano at Tulio Ristorante in Seattle to Marsha Polk-Townsend in San Francisco and most recently Kenny Giambalvo at Bluehour in Portland. "People have always been good to me, have shown me a little more in each position I've taken, making fresh mozzarella with Walter, learning French techniques from Kenny. I learned cooking, but I also learned hospitality and warmth for guests. You're inviting them into your home for a meal."

Lane came to Portland to work under at Pazzo with Giambalvo whom he followed to Bluehour, where he worked until taking the helm at Clarklewis.