i. Biography
John Conlin’s cooking is shaped by elapsed time: time on the line, time at the stove, time for technique to become reflex. That discipline shows in the work at Le Restaurant, and it comes into sharpest relief in his own account of Roe in Portland. “I was the Head Chef at Roe for about two years, and I was really feeling like I was starting to hit my creative stride.” The line points to a kitchen settling into rhythm, where execution has become fluent enough to leave room for ideas.
Coming Up
Training at Central Market led John Conlin into progressively larger kitchen roles, first as sous chef at Five Points in NoHo and then as sous chef at Cookshop in Chelsea. The sequence matters: each step asks for more range, more control, and a better read on pace. From there he moved into chef posts at Savoy and Le Restaurant, building a career through earned responsibility rather than shortcuts, with each room adding scope to the one before it. From 2018, Conlin was Head Chef / Head Chef at Roe in Portland, Oregon, where time itself appears to have been part of the job, giving space to refine, repeat, and tighten the work. He then became chef at Tercet in Portland, Oregon (2021–2023), extending that same measured approach into another city kitchen.
Where They Are Now
Conlin serves as regional chef de cuisine at Domaine Serene in Lake Oswego, Oregon. The role widens his remit beyond a single pass or dining room, with culinary direction that spans the Domaine Serene name. It marks a shift from managing one kitchen to shaping a broader operational language, with the same steady advance that has run through his career.
Signature
John's signature dishes include Baked Milk Gelato, Caraway Crumble, and Coffee-Caramel Biscotti. Read together, the names point to a cook working with contrast and finish: cold against spice, crumble against cream, coffee’s depth set against caramel’s sweetness. The emphasis is on texture and composure, desserts built to hold their shape rather than announce themselves.
In Their Words “I was the Head Chef at Roe for about two years, and I was really feeling like I was starting to hit my creative stride.” The quote registers as the calm confidence of a chef recognizing when repetition has started to turn into range.
Honors
The oyster composition, the Hot-Cold Egg, and the braised goat leg show a palate working through contrast: raw and butter-poached, cold cream and poached yolk, tender meat with crisp nettles and bitter greens. Taken together, the dishes suggest an interest in clarity, tension, and elements placed side by side with purpose.
Profile updated July 2026
FAQ
Asked of John
What is John Conlin's current role?
As of 2026, John Conlin is Chef.
Where did John Conlin train or study?
John Conlin trained at Central Market.
