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Ned Ludd | An American Craft Kitchen


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Ned Ludd | An American Craft Kitchen


Ned Ludd

Ned Ludd is named after the 18th-century British anti-industrial folk legend, from which the term 'Luddite' springs. We pay homage to forgotten hand-crafted techniques and the European roots of great food and drink. Our goal is to work simply and preserve the spirit of the process. Our belief is that every ingredient we source has unique terroir. That each is a celebration of flavor derived from differences in the land from which it's grown. Seasonal ingredients are chosen carefully and every product is made from scratch. The foundation of our endeavor is a brick faced, wood fired oven. Not only our main heating element but truly the heart of the operation. Each plate is truly an expression of the Northwest seasons, and a celebration of the bounty of Oregon. Filled with the glow of the fire and surrounded by copper pots, gnarled limbs, wooden stumps, ceramic chickens and a host of kitchen artifacts we hope the restaurant feels familiar or maybe even a bit like home.

 
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Press Quotes


An infectious blend of joy, conviction, and black comedy haunts every inch of a hidden space deep inside Portland's most eccentric patch of food and concrete–

Karen Brooks, Portland Monthly

Press Quotes


An infectious blend of joy, conviction, and black comedy haunts every inch of a hidden space deep inside Portland's most eccentric patch of food and concrete–

Karen Brooks, Portland Monthly

Ned Ludd serves surprisingly sophisticated fare from a charmingly rustic space.
— Michael Russell, The Oregonian
The wood-roasted whole trout at Ned Ludd in Portland, Ore., is one of my fondest memories of the city, and I have many fond Portland memories.
— Joshua Ozersky, The Wall Street Journal
It has been said that if Portland were to elect a culinary ambassador, it might be Jason French
— Chris Angelus, Right At the Fork
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The People


The People


Jason French

CHEF & OWNER

Jason French is the head chef and owner at Ned Ludd, an American Craft Kitchen and Elder Hall, a Gathering Space in Portland, Oregon. Inspired by classic traditions of farm driven craft cookery, French’s menus perfectly embody his culinary philosophy of seasonally delicious fare. French and his team believe that great food ultimately requires more passion for and attention to the harmony created when one genuinely considers its provenance, preparation and presentation. 

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Alison mcGinley

director of operations

Alison grew up playing drums, baseball, and eating everything in sight in Waxahachie, Texas. Craving a city life she landed in Boston pursuing an education in music. She started working in restaurants to support her touring musician’s income. Then she fell for food and wine the same way she had for music. Eventually she stumbled out West and put roots down in Portland where she worked for Bent Brick and Park Kitchen before finding a home at Ned Ludd. Alison spends most of her free time rock climbing, and she's best known for her daily ritual of eating cheese for dinner. 

rob baki chef de cuisine Hailing from Chicago, Rob comes to Ned Ludd from renowned Boka Restaurant Group. He got into cooking as an extremely hungry teenager left without a lot of parental supervision. Rob is a self-described food nerd. He backs up that claim with a national championship in the American Culinary Federation Knowledge Bowl from his time at Kendall College. In his free time, Rob enjoys going on long hikes with his girlfriend, swimming (poorly), archery target shooting (poorly), trading stocks (very poorly), and eating everything in sight. He's also a fierce oyster shuck-off competitor. 

rob baki

chef de cuisine

Hailing from Chicago, Rob comes to Ned Ludd from renowned Boka Restaurant Group. He got into cooking as an extremely hungry teenager left without a lot of parental supervision. Rob is a self-described food nerd. He backs up that claim with a national championship in the American Culinary Federation Knowledge Bowl from his time at Kendall College. In his free time, Rob enjoys going on long hikes with his girlfriend, swimming (poorly), archery target shooting (poorly), trading stocks (very poorly), and eating everything in sight. He's also a fierce oyster shuck-off competitor. 

Carlton Dunlap III beverage manager Carlton is another native Texan. He is an educator turned Hospitality Professional. His career began in Austin, working for James Beard Finalist Bryce Gilmore of Odd Duck / Barley Swine. Carlton moved to Portland in 2014 and got right to work as Bar Manager of Tasty n Sons and then ran the short-lived but amazing Americano (Oregonian’s Bar of the Year for 2016). When not trying to make guests and staff laugh and have a good time, Carlton is usually walking around the streets of Portland, picking herbs and fruit out of people’s yards, and cooking.  Books are good too.

Carlton Dunlap III

beverage manager

Carlton is another native Texan. He is an educator turned Hospitality Professional. His career began in Austin, working for James Beard Finalist Bryce Gilmore of Odd Duck / Barley Swine. Carlton moved to Portland in 2014 and got right to work as Bar Manager of Tasty n Sons and then ran the short-lived but amazing Americano (Oregonian’s Bar of the Year for 2016). When not trying to make guests and staff laugh and have a good time, Carlton is usually walking around the streets of Portland, picking herbs and fruit out of people’s yards, and cooking.  Books are good too.

Stephanie brindley event coordinator Stephanie was born and raised in Portland, Oregon, which makes her the unicorn of our team. While paying her early dues at a production firm as a glorified garbage schlepper, she fell in love with crafting unforgettable gatherings. This, paired with her affinity for food and wine, makes her an integral part of our team. When not working, Stephanie enjoys traveling with her husband, reading, entertaining and lovin' on her two dogs. 

Stephanie brindley

event coordinator

Stephanie was born and raised in Portland, Oregon, which makes her the unicorn of our team. While paying her early dues at a production firm as a glorified garbage schlepper, she fell in love with crafting unforgettable gatherings. This, paired with her affinity for food and wine, makes her an integral part of our team. When not working, Stephanie enjoys traveling with her husband, reading, entertaining and lovin' on her two dogs. 

Thank you to all of our creative contributors //Shinya Kamata, Kaitlin Greene, Stuart Mullenberg, Robert J Hill & John W. Clark, Alan Weiner