MEET THE CHEF: Jaco Smith of LeChon Restaurant in Portland, Oregon

BY TRIPVEEL EDITORIAL STAFF | November 2019

Tripveel sat down with Executive Chef Jaco Smith of LeChon Restaurant in Portland, Oregon.

Executive Chef Jaco Smith of LeChon Restaurant in Portland, Oregon/Credit: Jannie Huang

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I was born and raised in South Africa. Growing up, we spent many nights having a braai (the South African version of a live fire bbq/grill), and this is still my favorite way to cook in my restaurant and at home. We focus a lot on high-quality meats and local vegetables being kissed by flames from the grill. I have had the opportunity and live, cook and travel all over the world, but have always found the most cooking inspiration from countries throughout Europe. I love exploring the markets in France and Italy, and being inspired to cook whatever is fresh and readily available, focusing on clean flavors and letting the product speak for itself whenever possible.

LeChon Restaurant in Portland, Oregon/Credit: David Reamer

Tell our readers an interesting fact or two about yourself. 

I grew up in South Africa during the apartheid years, and was there for its conclusion in 1994. My dad was very involved in politics and the parliament at the time, and was influential in his involvement in ending apartheid.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

My favorite food is ceviche, from the most southern part of South America. Each country celebrates a different ceviche, I love to create my own inspired by the flavors of South America.

LeChon Restaurant in Portland, Oregon/Credit: Taylor Bradberry

What are three ingredients that you simply couldn’t live without? 

In my kitchen, we can’t live with salt, lime and cilantro. It is the foundation of so many South American flavors!

We love the art behind plating. What do you love about designing the perfect dish?

I love figuring about the best way to compose the perfect bite, while still creating an interesting plated design. You want the plate to look great (and Instagrammable!), but more importantly, you want your guest to be able to get the perfect bite with a every single component of that dish in one bite—whether its three ingredients or nine. South American cuisine is full of bright ingredients and bright colors, which we pair with locally made ceramic plates of all different hues—from bright aqua blue to gradient black. Our actual plates are equally as important as the food that is going on them.

LeChon Restaurant in Portland, Oregon/Credit: Jannie Huang

Tell us about one of the most creative dishes you’ve created?

One of my favorite, creative dishes that I have created recently is a smoked beef tartare. We cover the tartare with a hickory-smoke filled dome, and release the dome table-side to allow the diner to absorb the smell before eating. Beneath the tartar is a horseradish crema, brioche, black garlic, aji amarillo and topped with pickled shallots.

LeChon Restaurant in Portland, Oregon/Credit: Taylor Bradberry

Share your most recent awards and accreditations with us! 

There is no better award than providing hundreds of guests with an unforgettable dining experience, every single night.

What are some of the latest trends you’re seeing in top restaurants across the globe?

While this is very common in the United States, it is beginning to take off more and more globally—family style dining and shared plates. I can’t remember the last time I have had a meal where everyone orders their own dish, without the intention to share! Shareable plates allow diners to try a little bit everything, ensuring their palate and dining experience never gets dull. And even more importantly, beyond nourishment, family style dining allows us to nourish our human experience a bit more; to connect with our friends and family, share a good meal, engage with the food and ingredients as a group, learn, share and disconnect from technology for a few hours—and THAT, that is truly the joy of sharing a meal.

What’s your favorite cocktail or liquor?

Old Fashioned, or any variation of an Old Fashioned. We have a “Build Your Own Old Fashioned Bar” on our cocktail menu at LeChon—you never have to get the same one twice!

What do you love about being the Executive Chef at LeChon Restaurant in Portland, Oregon?

I love being the Executive Chef at Lechon because it is constantly pushing my creative bounds. I am always discovering new flavors and new products, sourcing the very best proteins, and finding the best way to combine South American flavors with a local, seasonal Pacific Northwest bounty. Above all else, I love my team. Watching them learn, grow and develop right along with this restaurant brings me more pride than I can put into words.

LeChon Restaurant in Portland, Oregon/Credit: Taylor Bradberry