About Chef Jenn Louis

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern, as well as owner of Culinary Artistry, a full service catering business. She has appeared on Bravo’s Top Chef Masters, and her work has been featured in various publications including the Wall Street Journal, The New York Times, Food & Wine, and Bon Appétit. Louis was named one of Food & Wine’s “Best New Chefs” in 2012, and her sophisticated, seasonally-focused cooking style has earned her nominations as a semifinalist for the James Beard Foundation Award of Best Chef: Northwest in 2010 and 2011. Her first cookbook, Pasta By Hand, published in spring 2015.

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, White Cat, Orange Cat and Wasco.

Chef Jenn Louis Red Boat recipes

Coconut Milk and Ginger Braised Pork Meatballs

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Served with rice Serves 6, about 36 meatballs Meatballs: 2#…

Clams with Chilies and Shiso Butter

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Serves 4 as an appetizer or 2 as an entree ¼ c olive oil a…

Beef Tartare with Red Boat Fish Sauce

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Serves 2 6 ounces beef short rib, ground 1 ½ t olive oil ½…

David Welch's Red Boat Bloody Mary

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20 oz tomato juice 2.5 oz lime juice 1 oz Red Boat Fish Sauce 1/4…

Fish Sauce Caramel

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Makes 40-50 2 c cream 2 ¼ c sugar 6T butter, cut into ½-inch…

Rock Fish with Red Boat Salt

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Serves 4 4- 6 ounce fillets rick fish, or other similar white…

Truffles with chilies and Red Boat Fish Sauce 40N

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Makes about 60 truffles 8 ounces cream 1 jalapeno chili, cut…

Starvation Alley Farms Cranberry Vinaigrette

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Yield: 2/3 c 6T cranberry juice 2T rice wine vinegar 3T light…

Pork coppa with tomato, ginger and lime leaf, using Doufeu

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Serves: 4-6 2T coconut oil 2 ½ pounds pork coppa or shoulder,…