Michael L. Jones
(Senior Feature Writer) Michael L. Jones is an award-winning journalist and author. In addition to F&D, his work has appeared in LEO, Insider Louisville, Louisville Magazine and the Oxford American, among other publications. Jones’ book, Louisville Jug Music: From Earl McDonald to the National Jubilee, was praised by Americana writer Barry Mazor in the Wall Street Journal and won a Samuel Thomas Book Award. He sits on the boards of the National Jug Band Jubilee, the Louisville Historical League, and the Happy Birthday Park.
Logan Sandoval doesn’t look like your average chef. For one thing, he looks more like he should be running a Gold’s Gym than a kitchen. Sandoval began lifting weights in high school in Los Angeles, where he was on...
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...
It is impossible to appreciate the food of Chef Peng S. Looi without knowing a little bit about Malaysia, the Southeast Asian nation that shares land and maritime borders with Thailand, Singapore, Vietnam, Indonesia, and the Philippines. Malaysia has...
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....
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...
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...
