About > Machado
Beginning in the 1980's, David Machado's culinary skills brought him critical acclaim from San Francisco to Portland. In 2003, the chef and entrepreneur wowed the Portland restaurant world with his own launch – the Mediterranean-themed Lauro Kitchen. He quickly found a loyal neighborhood following, evidenced by the lines that form nearly every night. Not satisfied to master just one culinary tradition, the ever-adventurous Machado pushed his culinary ambitions further east – toward India.
Inspired by the depth of flavors and complexity of tastes found in Indian food, Machado created Vindalho, which opened in fall of 2005. Success breeds success, as his second foray has earned him the same passionate customer loyalty, accolades and critical praise that accompanied the opening of Lauro.
No surprise then, given Machado's background – a full panoply of restaurant positions from chef to planner to manager. His obsession – providing diners with an authentic and memorable dining experience – is a guiding, bedrock principle.
After graduating with honors from the California Culinary Academy in 1986, Machado began a seven-year career with The Kimpton Group, a San Francisco-based hotel and restaurant management company in 1989. He came to Portland in 1991 to open Pazzo Ristorante in Kimpton's Vintage Plaza Hotel where he served as Executive Chef and General Manager. The restaurant was hailed by The Oregonian as "one of the most creative and consistent kitchens in Portland."
Joining The Heathman Group in 1997 as vice president for restaurants, Machado oversaw five full-service restaurants with 450 employees and $17 million in annual revenue. Highlights of his tenure include the opening of Hudson's Bar & Grill, an American regional restaurant in the Heathman Lodge in Vancouver, Washington, and conceiving and opening Southpark, a Mediterranean-inspired seafood grill and wine bar located in the heart of downtown Portland. Under Machado's direction, the restaurant was featured in Bon Appétit, Washington Post, Nation's Restaurant News, The Wine Spectator, Food Arts, The New York Times and Santé Magazine, among other national publications. He also served as Southpark's executive chef from 2001-2003.
Machado has earned praise from national food critics and connoisseurs, and he was featured on the Discovery Channel's "Great Chefs, Great Cities" cooking series. He has served as a guest instructor at prestigious institutions such as the Culinary Institute of America at Greystone, the California Culinary Academy and Draeger's Culinary Center in California.
In 2002, The Oregonian's FoodDay honored Machado on their Honor Roll of 'passionate achievers who have enriched the Oregon food scene.' "David Machado greatly contributed to the scene when he arrived in 1991," the editors wrote. "He got our attention with fresh pasta dishes like his butternut squash ravioli in sage butter, served with locally grown vegetables and house-made focaccia. He developed relationships with farmers for fresh produce and arranged to import, directly from Italy, prosciutto, whole wheels of Parmesan and extra virgin olive oil."
Machado has contributed countless volunteer hours to the Portland and Oregon community over the years, taking a leading role as an officer and director of Portland Farmers Market and a trustee of the Oregon Restaurant Association's Education Foundation, among other causes. He is committed to hunger relief efforts and regularly contributes his time and energies to Oregon Food Bank and Share Our Strength, one of the nation's leading anti-hunger, anti-poverty organizations.
About > Machado
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