Co-Founder & Partner
Jennifer Quist’s two decades of hospitality experience in a plethora of roles is the secret weapon behind her acumen as co-founder and partner with Chef Doug Adams in Holler Hospitality. After receiving a BA from the University of Washington in 1998, she spent eight years working in commercial real estate in San Francisco before deciding to follow her true passion, the culinary arts. She attended The French Culinary Institute in New York City and cooked professionally for four years including on the line at The Mercer Kitchen, famed chef Jean George Vongerichten’s restaurant.
co-founder, partner & executive Chef
Born in Colorado and raised in East Texas, Chef Doug Adams’ culinary inspiration began in his hometown of Bullard where traditional Texas cooking intermingles with Hispanic influences. After moving to Portland in 2008, Adams worked in a number of notable kitchens before becoming the Chef De Cuisine at James Beard Award-winning chef Vitaly Paley’s Imperial.
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