SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE
JENNLOUIS
ADAMMALI
After graduating from Pitzer College and traveling the world, Jenn Louis discovered cooking was her passion while preparing meals for an Outward Bound camp deep in the North Carolina woods. This led Louis, a California native, to follow her dream to the Western Culinary Institute of Portland (Oregon).
Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his current role, Mali is responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, offering reinvigorated menus of brasserie style San Francisco cuisine complemented with a diverse beverage program. Most recently, Mali was named one of top five “Chefs to Watch” by John Mariani for Esquire Magazine.
In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company. It is now considered one of the top eventplanning companies in Portland. In 2008, Louis and husband David Welch opened Lincoln Restaurant where Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated, yet honest fare. The restaurant has been recognized by Condé Nast Traveler’s “Hot List” as one of the top restaurants in North America. In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern. Here Louis crafts dishes that are comforting and unfussy, while using the highest quality ingredients available. In 2010 and 2011, Louis was named a semifinalist for the James Beard Foundation’s “Best Chef Northwest” award. In 2012, she was further catapulted into national prominence as she was named to Food & Wine’s prestigious list of “Best New Chefs.” Louis was also a cast member of the hit Bravo TV show, “Top Chef Masters.”
Previously, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, CA. Working hand-in-hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s restaurant critic Michael Bauer, was named one of San Francisco Chronicle’s top 100 restaurants in 2008 and 2009, and was Michelin recommended. During his 25 years of experience, Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America” and “Rising Star Chef” in 2004 by Rocky Mountain News. A native of New York, Mali began his culinary career with three years as Sous Chef at Gianni’s before moving to Jodi’s Restaurant in MA’s bucolic Berkshires. A culinary externship at the renowned Five-Star and FiveDiamond Restaurant Gary Danko brought Mali to San Francisco. Under the guidance of Craig Stoll, Mali served as a cook at Delfina. Followed by tenure as Executive Chef of Montecito Restaurant Group in Denver, CO.
When not in the kitchen, Louis is traveling the globe, teaching cooking classes or playing the drums. 1.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine 1.) Thursday, April 10 6:00 PM - Opening Night Reception 2.) Friday, April 11 12:00 PM - A Taste of Italy
Regions and Food Cities 2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday
2014 | PBFW 99