Chef John Castro has accepted the position of Executive Director of Culinary Operations at Bottle & Bond Kitchen and Bar, the in-house restaurant at Bardstown Bourbon Company.

We are the first NapaValley style destination on the Kentucky Bourbon Trail® to combine distilling, culinary, and beverage expertise to create a modern, authentic bourbon experience.

Castro, formerly of Winston’s Restaurant at Sullivan University, is a familiar face to Louisville diners with over 25 years of culinary experience.

According to a news release, Castro’s duties at Bottle & Bond will include menu development and advancement, as well as leading company-wide culinary operations and catering initiatives at Bardstown Bourbon Company. In addition he will assist the distilling and beverage teams in new product development. 

Bardstown Bourbon Company Patio
Bardstown Bourbon Company Patio

“I’m excited to be joining such a collaborative food and beverage program,” says Castro in the release. “Bardstown Bourbon Company is one of the most innovative distilleries in the country and I look forward to helping them take their culinary offerings to the next level.”

Here’s a look back at recipes ideal for celebrating a career move, including a Filipino favorite of Castro’s, pancit sotanghon.

(Chef John Castro joined a host of other well-known Louisville chefs to share recipes of their favorite celebratory dishes in a previous issue of Food & Dining.)