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Chef Q&A

Interviews with area chefs done in a Q&A style.

Chef Q&A — Dustin Stagger

Dustin Staggers did not come into the restaurant business in the ordinary way. Staggers, 33, didn’t start out as a dishwasher and work his way to the top, as a lot of chefs do. Nor is he a culinary school grad. The first time the Tampa native stepped into a commercial kitchen was back in 2011 as the executive...

Chef Q&A: The Oakroom’s Patrick Roney

Patrick Roney spent 10 years working as a private chef on yachts. He moved to Louisville two and a half years ago with one goal in mind – to work at the Oakroom, Louisville’s only AAA Five Diamond restaurant. But even Roney thought it would take more than a few months to land at the restaurant in the Seelbach...

Chef Q&A: David Danielson

David Danielson, executive chef at Churchill Downs, marks time now by the Kentucky Derby, frantically getting ready for his fourth Derby. Before moving to Louisville, Danielson operated a catering business that specialized in large events, cooking for everything from the Super Bowl to the Olympics. When you are cooking at Danielson’s level, it’s about more than just making the food...

Chef Q&A: 610 Magnolia’s Nick Sullivan

Nick Sullivan is the Executive Chef at 610 Magnolia, where he runs day-to-day operations for celebrity chef Edward Lee, a former Top Chef contestant. Sullivan’s cooking, which combines Southern food with ingredients and techniques from around the world, is beginning to earn him accolades of his own. In 2012, on-line restaurant review aggregator Gayot.com named him one of the “Top...

Chef Q&A: Anthony Lamas

Anthony Lamas followed a girl to Kentucky from California in 1994. While that relationship didn’t last, Louisvillians have benefited from his marriage of Latin flavors and Southern ingredients ever since. After stints at several local dining institutions, Lamas and a partner opened Jicama on Bardstown Road in 2000. When the lease was up they parted ways and he decided to start...

Q&A: Coby Ming of Harvest

As a female in a male-dominated field, Chef Coby Ming is used to being underestimated. In fact, she welcomes it. In the variety of places she worked before becoming head chef at Harvest, she says, “my goal was always to be really quiet in the beginning – watch and observe and figure out what was going on, and then put...

Q&A: Chef Josh Moore of Volare

Josh Moore grows his own—produce, that is, on a 10-acre farm near Taylorsville. When the fruits and vegetables are ripe, they end up plated at Volare, where Moore is executive chef and partner. Outside the garden, he pursues an eclectic batch of activities, from power lifting to creating sugar art. These days he’s also renovating his 110-year-old farmhouse. The kitchen...

Q&A: Troy Schuster of 211 Clover Lane

Trying to get a table at 211 Clover Lane without a reservation on a weekend will send you seeking sustenance elsewhere. Their regular customers might not know the chefs' names, but make no mistake, they know the food he prepares is some of the best in town. Age: 37 Current Restaurant: 211 Clover Lane Previous Restaurants: Le Beaujolais; Bottega Restaurant and Café...

Q&A: Chef John Plymale of Porcini

Chef John Plymale has been with Porcini since before its 1992 opening. Twenty-plus years later, the restaurant seems like an extension of the chef himself. A thoughtful and affable guy, Plymale sat down for a conversation before the ritual of a nightly staff meal, which he cited as one factor in the staff's dedication and longevity. "We can take fifteen...

Q&A: Chef Matt Weber of Uptown Cafe

Matt Weber will be the first to tell you he’s not part of Louisville’s chef fraternity. But he is part of a restaurant family of sorts, working since he was 18 in Nancy Shepherd’s Uptown Café and its upscale sibling, the now closed Café Metro. At the Uptown, he was an assistant pastry chef and prep cook, mentored by chefs...

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