Chef Jackie Shen
About the Chef
Jackie Shen is Executive Chef at Red Light. She came to the States from Hong Kong in 1971, joined Red Light from a seven-year stint at the famed Chicago institution Lawry's Prime Rib. Prior to Lawry's, Jackie owned and operated the renowned Jackie's in Lincoln Park (opened in 1983).
Because of her philanthropic work with Illinois flood victims, LaRabida Children's Hospital in Jackson Park, Esperanza Community Services on the West Side and Chicago Animal Care and Control, Shen was named 2008 Chicagoan of the Year by Chicago Magazine.
Jackie has won numerous additional awards and honors including her induction into Crain's Chicago Business list of 40 under 40 and the Nation's Restaurant News Hall of Fame. She was featured on the PBS series Great Chef's of Chicago. She has also given back to the community by organizing events, one being Chicago's Taste of the Nation, the largest nationwide restaurant fund to benefit the country's hungry and homeless.
Jackie was recently named one of Chicago's '50 Best Chefs' and 'The First Lady of Fusion' by Chicago Magazine.
Jackie continues to keep Red Light "Chicago's most upscale and best pan-Asian restaurant," (Phil Vettel, Chicago Tribune). She shines in the exhibition kitchen, with her spicy personality and passion wrapped into each dish.
Some of Jackie's creations include her infamous Chocolate Box, a traditional Pad Thai and Crispy Maine Lobster Roll as well as a Black Tie Sesame Shrimp appetizer and Sichuan duck.
3 Sisters White Asparagus Pea Shoot Salad With Vanilla Bean Poached Shrimp, Caramelized Pecans and Miso Dressing
1 Cup whipping cream
8.8 oz Miso
1 Quart mayonnaise (Hellmann's)
2 Tbs rice wine vinegar
April 23 - Red Light Restaurant
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