“Americans are one of the only food cultures that think of vegetables as a side. I believe we should be eating more vegetables (and whole foods in general) and think blending mushrooms into the meal itself helps us get closer to making meals more nutritious and therefore allowing us to lead more productive lives.” — Chef Jenn Louis, Lincoln Restaurant, Portland, Oregon
Jenn Louis is executive chef and owner of the acclaimed Portland, Oregon restaurant Lincoln. The menu takes its cue from the seasons, harvesting locally-grown ingredients and transforming them into sophisticated, yet honest fare.
Jenn was a semifinalist for the 2010 and 2011 James Beard Foundation’s “Best Chef Northwest.” The popularity of her restaurants launched her career to a national scale and she was named one of Food & Wine’s prestigious Best New Chefs.
When not in the kitchen or planning events, Jenn can be found traveling the globe, teaching cooking classes, playing the drums or spending time with her cats, Wasco and Silverado Silverstein.