Celebrity Chef's 2014

 •  Jenn Louis

•  Joe Kim

 •  Tim McDonald

Celebrity Chefs 2014

Jenn Louis

Lincoln Restaurant

Sunshine Tavern

Culinary Artistry

Portland, OR

Consistent, simple and purposeful. This is the philosophy and approach that has propelled Chef Jenn Louis to a culinary career spanning nearly two decades. Louis’ journey began as a teenager struggling to find her path as an artist. After graduating from Pfizer College in Claremont, CA, Louis traveled throughout Europe and North and South America, even settling in Israel for several months. 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. 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.

In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company, providing everything from valet service to floral arrangements to an array of menu styles. Today, it is considered one of the top event planning companies in Portland, one that is not only wildly successful but committed to sustainable business practices.

Eight years later, rooted by the myriad inspirations of their home, Louis and husband David Welch opened their first brick-and-mortar concept, Lincoln Restaurant. Lincoln is a balance between old and new, modern and classic, rustic and refined. Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated yet honest fare. Her mix of fortitude and finesse immediately made Lincoln a standout on the Portland restaurant scene.  Just a few short months after opening, the restaurant was recognized as one of Condé Nast Traveler’s “Hot List” of 50 top new restaurants in North America, while Louis was recognized as a semifinalist for the 2010 and 2011 James Beard Foundation’s “Best Chef Northwest.”  The success of Lincoln was overwhelming, but it sparked an idea for her next venture.

In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern, in the Southeast Division district of Portland. Louis and Welch sought to create a haven for both young families and singles, serving up soul-satisfying food and playful cocktails. For this quintessential tavern, Louis created dishes that are comforting and unfussy, while using the highest quality ingredients available – a philosophy she has felt passionate about throughout her culinary career. In 2012, the popularity of Lincoln Restaurant and Sunshine Tavern catapulted Louis’ presence on a national scale and she was named one of Food & Wine’s prestigious Best New Chefs.

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.

Joe Kim

5 Fusion and Sushi Bar

Bend, OR

Joe Kim, part owner and head chef at Five Fusion & Sushi Bar, was recently nominated for a 2014 James Beard Foundation Award as one of 20 top Northwest chefs.  At 32, Kim is among the youngest nominees ever, the first chef from Central Oregon and one of only 6 Oregon chefs outside of Portland to receive this honor.  He also won the top chef in Bit of Bend. He served as a guest chef at French Laundry at Napa.  He had been invited to be a visiting chef at Achatz’s Alinea in Chicago – just name the best in the world for a third consective year.

Kim, is part of a multicultural family with a Korean father and an Irish mother, grew up in Central Oregon and graduated from La Pine High in 1999. He received a business degree from OSU in 2005.  After working briefly as a mortgage broker, Kim decided corporate life wasn’t for him.  He owned a successful restaurant in San Francisco for five years, and then moved back to bend for family reasons.

Lisa Schroeder

Mother's Bistro

Portland, OR

As passionate about slow-cooked pot roast and homemade pie as she is about perfectly seared scallops, Lisa Schroeder is a mother, grandmother, chef, restaurateur and author devoted to providing better-than-authentic renditions of traditional home-cooked dishes at one of Portland’s most popular restaurants.

In 2000, Schroeder opened Mother’s Bistro & Bar in downtown Portland to rave reviews, receiving the “Restaurant of the Year” award from Willamette Week. Drawing on classic cooking techniques combined with years of experience, her menu offers refined versions of traditional home-cooked dishes. Much more than simply comfort food, this “mother food” is based on made-from scratch, slow-cooked recipes, utilizing the best available ingredients. In addition, Lisa celebrates the cuisine of a different mother each month, lovingly referred to as the “Mother of the Month” (or “M.O.M.”) menu.

In 2002, Mother’s Bistro & Bar was recognized by Food & Wine Magazine as one of America’s Top Restaurant Bargains. With lines literally out the door on weekends, it came as no surprise in 2004 when Mother’s Bistro & Bar was voted Best Brunch by Portland Monthly Magazine, Willamette Week and Citysearch.

In 2009, Lisa released her critically-acclaimed cookbook, Mother’s Best, and appeared on the Today Show, QVC and along with many others. She is the recipient of the Portland Business Journal’s Businesswoman of the Year award and IACP Chef/Restaurateur Award of Excellence. Chef Schroeder nurtures her community as well as her guests.

Hank Costello

Andina

Portland, OR

In 2009, after two years in the position of sous chef, Hank Costello assumed the role of kitchen manager at Andina. The following year, he was appointed Andina’s head chef. He has since overseen the training and growth of an extraordinary kitchen team that is fluent in the techniques and history of Peruvian cuisine.

Costello’s earliest formative experiences in fine cuisine were in the Castilla region of Spain, where he learned the craft and flavors of Spanish cooking from family and friends. In 2010, in the company of Andina’s founder, Peter Platt, Costello traveled to Peru to study and work with leading chefs in Lima and Cuzco, including Coque Ossio, Pedro Miguel Schiaffino, and the kitchen team at La Huaca Pucllana – invaluable experiences from which he continues to draw deeply. Costello’s bilingual, bicultural and executive experience, contribute to the range of his activities at Andina. He continuously fosters close relationships with local farmers in order to find and grow Peruvian ingredients amenable to the western climate, and works tirelessly with owner, Doris Rodriguez de Platt in order to maintain the highest levels of excellence in Peruvian gastronomy.

Tim McDonald

Food Services of America

Wilsonville, OR

In this industry, most of us seem to start as bussers and dish washers.  Tim’s passion for food and eating started pretty much the same.  “I was the only one of four kids that stayed in the kitchen helping my Dad cook the family meals.  I still wonder if my siblings were smarter, or just had a lesser palate from the get-go.”  In any case, after several jobs in restaurants in the Bay Area, Tim took a trip through San Francisco and got a degree as a Chef.  From there, many countless hours of overworking and walk-in conversations kept him learning and honing his skills.

At Food Services of America, knives and clogs became a laptop and a cell phone, as Tim decided to take a run at food sales.  It seems that the years of culinary training really paid off, as Tim enjoyed a successful new career and was able to speak a language familiar to local restaurants and taverns.  11 years later, he is now the Consulting Chef and Business Solutions Manager for the Oregon Branch of FSA.  “I now have the best of both worlds… I get to talk with and help restaurateurs, but I also have a full kitchen to play in.”  Tim has been quoted as saying that “Bacon is the duct tape of cooking.  It can fix any dish.”


   

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