Born and raised in Missoula, Montana, Elizabeth Kenyon spent her earlier years running through the fields of her family’s small farm and 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 appreciation for seasonal and local ingredients that have stayed with her throughout her culinary career.
Growing up in a culinary focused family, Elizabeth sharpened her knives while helping her family run their businesses. These experiences solidified her passion and led to her enrollment at the New England Culinary Institute in Montpelier, Vermont. Leading to an internship in celebrated Portland, Oregon and an apprenticeship with famed Italian butcher Dario Cecchini. Later moving to Atlanta, Georgia to work for Ford Fry Restaurant Group at St. Cecilia.
These next few years exposed Elizabeth to a world’s worth of techniques, flavors, and styles. In late 2015 Elizabeth and her husband moved to Seattle, Washington in search of new challenges while exploring the diversity of the Puget Sound and Northern Cascades. Since joining the team at Manolin, Elizabeth cannot imagine a better place to draw upon her experiences with local and sustainable farming, whole animal butchery, fresh caught and conscientiously harvested seafood, and the incredible seasonal bounty the Pacific Northwest has to offer.
With an insatiable appetite for learning, travels, and exploring, you can now find Elizabeth at the helm as Executive chef of Manolin and Rupee Bar. 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.