MEET THE CHEF
NEW LATIN EATS BY GHM STAFF
Anthony Lamas is a three-time James Beard semi-fnalist who is renowned for his Nuevo Latino cuisine at Seviche, a Latin restaurant. Located in Louisville, Kentucky, Seviche has spiced up a traditionally southern town. Chef Lamas has been recognized for his talents by national print and television outlets, and in 2011, he won the Extreme Chef title on the Food Network show’s season fnale. More importantly to seafood lovers, Chef Lamas is also a Monterey Bay Aquarium Seafood Ambassador honoree, and is seriously passionate about using and promoting sustainable seafood. When it comes time to put food on the table, it’s obvious Chef Lamas’s roots in the Latin culinary tradition run deep. He found his passion for food while working in his family’s Spanish restaurant as a child. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the “farm-to-table” philosophy before it was a national movement. To pursue his dream of becoming a professional chef, Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jef Tunks at the Loews Coronado Bay Resort. There, Lamas explored West Coast favors while developing Pacifc Rim recipes, and he credits the acclaimed chef as his mentor. In 1992, Lamas took his talents and unique blend of favors to Louisville, Kentucky, which was an emerging culinary destination. He cooked with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005, he opened Seviche to rave reviews.
Chef Anthony Lamas | Seviche | Louisville, Kentucky
