Located in Dunwoody a suburb 15 minutes outside of Atlanta, Portico features a fresh menu of eclectic, international inspired cuisine. Portico, in conjunction with its spacious outdoor patio, combines to provide a relaxing and truly exceptional visual component to local dining options.
Using the freshest seasonal ingredients, Portico’s kitchen is committed to the highest quality products sourced from farms and artisanal producers both locally and abroad. Complementing the creative nature of the modern cuisine, Portico features an exceptional layout to attract the curious as a work-of-art in itself. Nestled parallel to the main hotel Hub, the chic, unique design of Portico is highlighted by extensive glass windows welcoming natural light and a substantial terrace ideal for private gatherings and special events.
~ Keyshon Desergant, General Manager
Keyshon Desergant, General Manager
Keyshon Desergant is a native of Los Angeles and a veteran of restaurant and hospitality management. Prior to joining Portico, Keyshon was the General Manager at Community Smith and grew it to a popular neighborhood restaurant by infusing the local community's vibe and culture. At Portico Keyshon will continue his dedication to this philosophy. Keyshon brings a passion for all things local, a keen entrepreneur spirit, and many years of restaurant management experience in Atlanta. Past experiences include overseeing operations at Savor bar & kitchen and the Bazaar in Los Angeles, CA. Keyshon main objective is to create a proud, successful team and a dining experience for diners that is truly memorable.
Douglas Kieley, Executive Chef
Executive Chef Doug Kieley brings an impressive pedigree to the Le Meridien Atlanta Perimeter Hotel that began with his graduation from the Southeast Culinary Institute. On his culinary journeys, Chef Kieley has worked alongside Emeril Lagasse at Commander’s Palace in New Orleans and embarked on a European tour with the Ritz-Carlton.
With over 20 years of experience in restaurant and hospitality, Chef Kieley’s expansive background includes four and five star hotels, international experience, opening restaurants and designing kitchen layouts. Chef Douglas Kieley’s menus will reveal the influences of his years in Europe, his work in the kitchens of elegant French restaurants, his time in New Orleans including with Celebrity Chef Emeril Lagasse – and a total commitment to local, farm-fresh vegetables, fruits, fish and meats.
Alejandro Rojas, Restaurant Chef
Chef Alejandro Rojas brings a love for travel, culture and cuisine to his role as Restaurant Chef at Portico Global Cuisine. Rojas’ culinary career started in Bogota, Columbia where he trained in fine dining at several high-profile restaurants including Di Lucca Italian. His training then led him to Spain, the Mediterranean, Thailand and eventually New York City where he worked under Michelin-starred chef Daniel Boulud.
Rojas now calls Atlanta and Portico Global Cuisine home and is passionate about fresh, seasonal ingredients sourced from farms and artisanal producers, both local and abroad. Originally from Bogota, Columbia, Rojas honed his culinary craft at Mausi Sebess, Le Bernard in New York, Le Cordón Blue College of Culinary Arts and Bellamy Cooking School in Barcelona..