Chef
Elizabeth Kenyon
- Discipline
- Chef
i. Biography
Elizabeth Kenyon’s work in Seattle is built on a practical line that starts in Missoula, Montana, passes through New England Culinary Institute, and settles into kitchens centered on sustainable seafood and the seasonal bounty of the Pacific Northwest. Born and raised in Missoula, Kenyon brought that western sense of place into a restaurant career shaped by local and sustainable farming, whole-animal butchery, fresh caught and conscientiously harvested seafood, and the seasonal bounty of the Pacific Northwest.
The Climb
Elizabeth Kenyon trained at New England Culinary Institute (2014). Elizabeth went on to work as Line Cook at Park Kitchen (2012–2013), Lead Line Cook at ROCKET FARM RESTAURANTS LLC (2014–2016), Line Cook at Manolin in Seattle (2016–2019), Executive Chef at Manolin in Seattle (2019–2024), and Executive Chef at Rupee Bar in Seattle (2019–2024). Today, Elizabeth is chef of The Cycling House (since 2008).
Today
The seafood work is framed in regional terms in Elizabeth Kenyon’s own words: "Over the last few years, I have had the unique opportunity to see and work on some exciting projects for our regional seafood."
Career - Chef — The Cycling House, Missoula, MT (2008–present) - Line Cook — Park Kitchen (2012–2013) - Lead Line Cook — ROCKET FARM RESTAURANTS LLC (2014–2016) - Line Cook — Manolin, Seattle (2016–2019) - Executive Chef — Manolin, Seattle (2019–2024) - Executive Chef — Rupee Bar, Seattle (2019–2024) Education: New England Culinary Institute
Signature
The Manolin Sandwich sits among Elizabeth Kenyon’s signature dishes, a marker of the line work and restaurant identity associated with Manolin in Seattle.
In Their Words “Over the last few years, I have had the unique opportunity to see and work on some exciting projects for our regional seafood.”
Recognition
In 2020, the James Beard Foundation named Kenyon a Rising Star Chef of the Year semifinalist. The recognition tracks with a career built around sustainable seafood and Pacific Northwest seasonality. That semifinalist nod also points back to the structure of the work: Montana roots, formal culinary training, Seattle leadership, and a vocabulary shaped by sustainable seafood, whole-animal butchery, conscientious harvesting, and Pacific Northwest seasonality.
FAQ What is Elizabeth Kenyon's current role? As of 2026, Elizabeth Kenyon is Executive Chef. Where did Elizabeth Kenyon train or study? Elizabeth Kenyon trained at New England Culinary Institute. What is Elizabeth Kenyon known for? Sustainable seafood.
