Fish and Feast
Chef Jason French
Elder Hall and Ned Ludd
Born and raised on the East Coast, Jason French graduated from L'Academie de Cuisine in Gaithersburg, Maryland, where he was awarded a James Beard Foundation Scholarship. Though he spent part of his formative years in Portland, Maine, it’s Portland, Oregon, where French has made his culinary mark.
The Left Coast’s Portland is now home to French’s iconic restaurant, the 11-year old Ned Ludd, a craft kitchen where friends gather to warm up and fill up near his signature wood oven. Inspired by classic traditions of farm-driven craft cookery, French’s menus perfectly embody his culinary philosophy of preparing seasonally delicious fare. Produced solely out of that large wood oven, the cuisine of Ned Ludd has been described as “fresh, personal, rustically rooted but punctuated with surprise” by Portland Monthly.
French expanded his culinary thumbprint by opening Elder Hall in 2014. It’s also emblematic of his profound connection with the community of farmers, ranchers, winemakers and small artisanal craftspeople that make Oregon such an amazing place to live and cook.
When French is not cooking his signature trout or other wood-fired dishes, you just might find him plying Oregon’s, or now Montana’s, waters for fish.