The philosophy and approach of being consistent, simple and purposeful has propelled chef Jenn Louis to a culinary career spanning nearly two decades. In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry in Portland, Ore., 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 also committed to sustainable business practices. But it was Louis and her husband David Welch’s first brick-and-mortar concept, Lincoln Restaurant, which propelled her onto the national stage.
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 ingredients and transforming them into sophisticated yet honest fare. Just a few short months after opening, the restaurant was recognized on 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. 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.
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. “There is so much talent out there,” Louis says. “And what excites me about a project like this is collaboration. The opportunity to collaborate and work with other chefs in another facility is a really great experience.”
As for her menu additions, you can expect what Louis does best: dishes that are comforting and unfussy, while using the highest quality ingredients available—a philosophy she is passionate about. “I’m not changing my cuisine that will be at Chefs Club by FOOD & WINE by any means,” she says. “What I do is about craftsmanship. If you are going to do something, do it really well. But we always have to continue to learn push forward, and that’s always been my focus. We want to represent what we do at Lincoln to the Aspen community.”
Chef Louis will be appearing at Chefs Club by FOOD & WINE for three nights, January 3rd - 5th, 2013. Come see her busy at work in the kitchen and sample a special $85 four-course prix fixe - only available while she is in house.
View her Prix Fixe Menu Here
Reservations are recommended: 970.429.9581