Born and raised in Missoula, Montana, Elizabeth Kenyon spent her earlier years running through the fields of her family’s small farm and the woods, streams, mountains, and lakes of the Treasure State. Farming, raising animals, fishing and hunting were a fact of life that helped instill core values and an appreciation for seasonal and local ingredients that have stayed with her throughout her culinary career.
Kenyon later attended the New England Culinary Institute, interned in Portland, Oregon, had an apprenticeship with famed Italian butcher Dario Cecchini, and worked for Ford Fry Restaurant Group at St. Cecilia in Atlanta, Georgia.
You can now find her in Seattle, Washington, where she is executive chef at Manolin, Rupee Bar & Old Salt. When she isn’t in the kitchen, look for her on top of a mountain, wading through a stream or lighting a campfire somewhere in the great Pacific Northwest.
