Jenn Louis is executive chef and owner of the acclaimed Portland, Oregon restaurant Lincoln. In 2012, Louis’ soulful, seasonally focused cooking earned her recognition as a Best New Chef by Food & Wine magazine. She is a two-time semifinalist for the James Beard Award for Best Chef: Northwest and she competed on season five of Bravo’s Top Chef Masters. Her first cookbook, Pasta By Hand (March 24, 2015; Chronicle Books), received an IACP nomination in the single subject category. Her second book, The Book of Greens (Ten Speed Press), an encyclopedic guide to the world of greens, will be released April 11, 2017. Jenn is actively involved with nonprofits including Alex’s Lemonade and Share Our Strength. She lives in Portland, Oregon with her two cats. Find her at: Instagram and twitter: @jennlouis
After graduating from Pitzer College in Claremont, CA, Louis traveled throughout Europe and North and South America, even settling in Southern Israel for several months to work on a dairy kibbutz. Upon her return to California, she learned of a job opening from a close friend cooking for an Outward Bound base camp deep in the North Carolina woods. Louis landed the job and after a few short weeks at the camp, she had an epiphany that cooking was her passion and could lead to a successful and fulfilling life-long career – something she had never considered before. Louis followed this dream all the way to the Western Culinary Institute of Portland, and shortly after began working as a line cook at the prominent Portland restaurant, Wildwood.
When not in the kitchen or planning events, Louis can be found traveling the globe with her husband, teaching cooking classes, playing the drums or spending time with her three cats, Wasco and Silverado Silverstein.