Anthony Lamas’ passion for cooking began at a very young age. Anthony literally grew up in the kitchen, cooking alongside his grandparents and uncle in the family’s Mexican restaurant, learning culinary traditions of his Spanish and Puerto Rican heritage and sparking his desire to pursue a professional culinary career. Lamas later apprenticed with some of the top names in the culinary world, including his mentor, Jeff Tunks of the Loews Coronado Bay Resort. Under the tutelage of Tunks, Lamas began exploring West Coast flavors while developing his own Pacific Rim recipes.
Moving to Louisville, KY in 1992, Lamas worked at some of Kentucky's finest restaurants. Lamas began gaining national recognition while working in several Louisville restaurants where he introduced unique Latin American flavors. As a result of his innovative recipes, Lamas was named one of the top chefs-to-watch by Louisville Magazine. He has been featured on Food Network and has been invited five times to the James Beard House as a rising star of American cuisine. He was nominated in 2010 for the James Beard Awards “Best Chef Southeast”.
In 2005 Lamas opened “Seviche, A Latin Restaurant”. As chef and owner he has created a laid-back yet stylish atmosphere, covering the walls with the work of young local artists and continuing to produce his casually sophisticated cuisine. Here he received Four Stars by both the Courier Journal and Robin Garr. Robin Garr has declared him “one of Louisville's best Chef's period!". John Mariani of Esquire declared, "Seviche has emerged as one of Americas best and most innovated Nuevo Latino restaurants with plenty of the Chefs personality in every dish.”
He has also been featured in Southern Living, Food Arts, Bon Appetit, and Wine Spectator. Seviche has been voted “Best Restaurant in Louisville” by its natives numerous times in local publications, such as the Leo Weekly and Louisville Magazine. Lamas has also been voted one of Louisville’s Best Chefs by Louisville Magazine and won a Woodford Reserve Culinary Bourbon Recipe Challenge as well as the Louisville Iron Chef challenge. Most recently, Seviche was named one of the “ten great places for Latino flavor and flair” in the country by USAToday. Lamas continues to be a strong supporter for meats and produce that are local and organic, creating menus that evolve with the seasons of the year and the eclectic tastes of the trendy Highland neighborhood.