Chef Anthony Lamas
Anthony Lamas’ roots in the Latin culinary tradition run deep, as 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.
Anthony is a three-time James Beard semifinalist who is renowned for his unique modern Latin cuisine. As the Chef and owner of Seviche, a Latin Restaurant in Louisville, Kentucky he has earned praise from critics that include Esquire food correspondent John Mariani, who said, “If you have time for one meal in Louisville, make it Seviche.” Chef Lamas applies the bold flavor and spice of his heritage to seasonal ingredients sourced from local farmers to create a new perspective on Southern cuisine. USA Today has highlighted Seviche as one of “ten great places for Latin flavor and flair,” and Latina.com named Lamas a “leader of the Latin food revolution.” A Monterey Bay Aquarium Seafood Ambassador honoree, Lamas supports awareness of eco-friendly fishing practices and proudly serves only sustainable seafood. This is Anthony's fourth year representing Louisville at the Taste of Derby.