A new culinary guru is taking the reigns at Jackrabbit inside downtown Portland’s Duniway Hotel. Jackrabbit is thrilled to welcome Brett Uniss as its new Executive Chef!
Uniss joins the team, alongside Chef Chris Cosentino, to bring the best of the Pacific Northwest’s seasonal produce to life in new ways. “It’s been exciting meeting with local vendors and producers, and also visiting Portland-area farmers’ markets to get a real feel for the local farms and the seasonality of the region’s produce,” Chef Uniss explains. Guests will be able to experience his newfound inspiration when Jackrabbit reveals its fresh fall menu coming up in mid October.
Uniss brings more than 13 years of culinary experience garnered in some of America’s finest restaurants. Among them; Etoile, Thomas Keller’s The French Laundry and Per Se, é by José Andrés, Honey Salt and Andiron Steak & Sea. Prior to joining the Jackrabbit team, Uniss helped open Spago at Bellagio in Las Vegas as its Executive Sous Chef.
Originally from New Jersey, Uniss developed a passion for cooking early in life harvesting summer squash and tomatoes from his mother’s vegetable garden and helping to cook holiday meals. Now that Uniss calls Portland home, he looks forward to growing his own hobby garden.