Jenn Louis is a celebrated chef, restaurateur, and cookbook author. She is the owner of two Portland, Oregon restaurants, Lincoln and Sunshine Tavern, and is the author of two cookbooks, Pasta by Hand and The Book of Greens. Jenn Louis has been featured in numerous publications, including The New York Times, Food & Wine, Bon Appétit, and Saveur. She has also appeared on television shows such as Top Chef Masters, Iron Chef America, and The Best Thing I Ever Ate. Jenn Louis is a passionate advocate for sustainable and local food. She is a member of the Chefs Collaborative, a national network of chefs dedicated to promoting sustainable cuisine, and is a board member of the Oregon Food Bank. Jenn Louis is a James Beard Award-winning chef and has been nominated for the award multiple times. She has also been named one of Food & Wine's Best New Chefs and one of Bon Appétit's Best New Restaurants. Jenn Louis is a leader in the culinary world, inspiring others with her passion for sustainable and local food. Her restaurants and cookbooks are a testament to her commitment to creating delicious and nutritious dishes that are accessible to everyone.