Jason French at Ned Ludd

Bio

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.

Accolades

  • 100 Favorite Restaurants
    Willamette Week
  • Cutting-Edge Cuisine
    Travel + Leisure magazine
  • Chef Liaison
    Portland Culinary Alliance
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

  • Ned Ludd
    3925 NE MLK Jr. Blvd
    Portland, OR

Where I Eat

Behind the Scenes

Chef Jason French reviews  at post.venue.name
"Big day in SHANGHAI!! Oyster shucking competition begins with our pals @chinashuckoff. Follow our stories for updates! 📸 @smallsuppers"
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Chef Jason French reviews  at post.venue.name
"🌿Spring Greens🌿"
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Chef Jason French reviews  at post.venue.name
"Little gems, herbed creme fraiche, green olives, fried crumb | #spring"
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From My Menu

Chef Kristen Murray reviews Braised celery kaltbits at Ned Ludd
$$$ | Modern | American
Northeast Portland
"The celery shines (as do any of the vegetables) at this little gem in NE Portland. It is braised in a flavorful stock until it’s tender, bringing out the sweetness of this often overlooked vegetable. It's deliciously simple."
Chef Gregory Denton reviews Charcuterie at Ned Ludd
$$$ | Modern | American
Northeast Portland
"Jason French puts so much thought and care into each item on his charcuterie board, from his warmed rillettes to his pickles. Everything is scrumptious and impeccably sourced."
Chef Gabrielle Quiñónez Denton reviews Oven "griddled" apple muffin at Ned Ludd
$$$ | Modern | American
Northeast Portland
"This is the only sweet thing I will ever crave before noon, and it's only served at Sunday brunch. It arrives to the table straight out of the wood-burning oven, hot and moist with crisp, lacy edges. Chef Jason French effectively gilds this winter lily with sea-salted butter and apple butter on the side. Editor's note: the flavor changes periodically."