Vijay Vijayraya grew up in Switzerland & Italy.
His passion for food started at the age of 16 years old. At this time, he decided to move to Montreal to pursue his culinary studies
In 2004, Vijay took the role as a line cook, worked his way up to sous-chef, then manager and today “The Executive Chef” & partner of both Portovino restaurants (Brossard & Quartier Laval).
Not only has Chef Vijay mastered the operation and sales side of the business, but he has trained and developed a team of cooks who can deliver over 200 plates a night.
Vijay preaches daily to his fellow cooks that a chef must come prepared. You don’t become a chef to become famous, you become a Chef for the love of food.