9 Central Kentucky chefs you should know who aren’t famous (yet)
Central Kentucky has more than its fair share of irresistible restaurants serving a wide variety of delicious food — and behind every enticing dining spot is a chef.
While these chefs are less well-known than counterparts such as Kentucky’s Ouita Michel and Ed Lee, they all have one thing in common, they dish up some of the best local cuisine and make cooking look easy.
These neighborhood gastronomy gurus represent different styles and each brings creativity and dedication to their craft from unique life experiences and individual upbringing.
To shine a spotlight on some of the current culinary professionals shaping Central Kentucky’s food scene, we are focusing on the people behind the menus — the amazing local chefs and owners bringing their passion, persistence, and love of food into the kitchen every single day.
In this guide are nine of the best local chefs, listed alphabetically, that should be on your radar when dining out.
Cole Arimes
Owner/Executive Chef at Coles 735 Main and Epping’s on Eastside
Cole Arimes notes that he was trained on the job by many great chefs. He first began working in the restaurant industry to pay the bills but soon fell in love with the fast-paced, stress-filled environment. He says that he loves to see people’s faces as they take the first bite of something new.
Coles 735 Main, which opened in 2012, is “dedicated to bringing the art of dining to every experience.”
Built in 1938, the Coles 735 Main building was originally home to The Stirrup Cup restaurant, and later housed a pharmacy and many other well-known long-ago restaurants including Le Café Francais, Hall’s on Main, and Furlong’s.
What to eat at Coles 735 Main
Coles is known for its local meats, cured in-house. The Black Falls New York Strip is a standout menu item. All-natural beef, roasted red pepper, served with Weisenberger grits, and house-made compound butter.
The restaurant received an award of excellence from “Wine Spectator” magazine in 2018 for its well-chosen assortment of quality wines.
‘We are passionate about food and service and are always trying new things in the kitchen and finding better ways to make our guest’s experience the best they have had anywhere. We believe the service is just as important as the food — and it is a must to have fun while doing it.”
When he is not in the kitchen, Cole enjoys spending time with wife, Susan, and children, Hurst and Park. He tries to get outdoors as much as possible whether it be playing soccer in the backyard or camping in the forest.
Jeremy Ashby
Chef at Azur Food Group: Azur restaurant and patio, Lexington Diner, Dupree Catering and Events, The Mane on Main
Jeremy began his culinary career while attending Johnson and Wales University in South Carolina and working at Magnolia’s restaurant. He moved to Miami to work under James Beard Best Chef Norman Van Aken before returning home to Kentucky. He was the chef for Lexington’s Merrick Inn and the former Murray’s restaurant before becoming a chef/partner for the Azur Food Group.
Growing up, his father was always in charge of the family’s meals.
“As a child, cooking with him subconsciously gave me skills and confidence in the kitchen. My grandmother was a fine French and Italian cook. My granny was a strong Southern cook who grew her food. To my regular patrons who I have been feeding for years, I am sure they see all these influences in my food. I love being surrounded by food and good people, so this is a natural profession for me. I still love it after 22 years non-stop.”
When he is not in the kitchen, he enjoys doing a local radio show, Food News and Chews Radio, along with his partner Sylvia Lovely.
What to eat at Azur
“People love my woven shrimp, pimiento cheese fritters, Brussels sprouts, and bourbon fried chicken dishes. I still love making those but reacting to what enters our world through the back door of our kitchen is my inspiration.”
He also loves being involved in all aspects of his family’s lives, including soccer, baseball, ballet, horses, dance, and martial arts.
“It’s an absolute blast. I am re-living my childhood right now with my kids and my wife by my side. On the side, I practice Shaolin Kung Fu, banjo, and love my 6 a.m. morning workouts.”
By the time you read this, he will have become a black belt in Kung Fu.
He notes, “I could not be prouder of our company and people I work with. I am blessed to be surrounded with partners and staff that have stayed committed through good times and bad to build this company from a single neighborhood bistro to what it is today. Thank you letting me cook for you Lexington.”
Laura Clay
Owner/Executive Pastry Chef at Laura Lou Pâtisserie
The great-great-great-granddaughter of Cassius Marcellus Clay, Laura is self-taught in all things culinary and pastry. She grew up in a family of cooks. Her mother was a matriarch chef for multiple families, and owned restaurants and catering businesses.
She also has two siblings who Laura describes as incredible cooks and chefs. Having grown up in kitchens, she tried to follow other passions — namely art and even the veterinary world — but kept getting drawn back to the kitchen.
At age 17 she began working as a server and eventually had the opportunity to build her pastry skills.
She began her pastry career as the assistant pastry chef at Apiary Fine Catering & Events. Soon thereafter she became the head pastry chef with Apiary before moving on to help open Epping’s on Eastside as executive pastry chef.
She was invited to open a patisserie at Greyline Station, which debuted in November of 2020.
“My flourish and passion are in pastries; I can live and breathe and think pastry ... but my heart has always been in social justice. The eventual goal for this entire business is to create a charitable branch that builds awareness for and donates to social and environmental justifying causes.”
What to eat at Laura Lou Pâtisserie
Just one bite of the croissants at Laura Lou Pâtisserie will transport you to a café in France. There are many different kinds ... sweets, stuffed sandwiches, herbed, and even one stuffed with fresh Maine lobster salad. The Lobster Rolls, when available, are a must try.
The other specialties are gourmet pop tarts and Animal Cracker Cakes. They also offer traditional European treats like tiramisu, Swiss Rolls, and fruit tarts.
Tonya and Philip Cronin
Chefs/Owners at Kismet
Tonya and Philip are both graduates of Sullivan University. Philip has worked at Apiary, Dudley’s on Short, Heirloom, Milkwood, 610 Magnolia, Succotash in D.C. and is currently executive chef at Jeff Ruby’s Lexington and chef owner of Kismet. Tonya has worked at Dudley’s on Short, Shaker Village, Apiary, Little Pearl in D.C. and is currently chef owner of Kismet.
The couple opened Kismet in June of 2020 at the Burl Arcade off Manchester. It is billed as “a local twist on street food.”
They both have a passion for cooking. For Philip, he has always known that is what he wanted to do. Tonya, on the other hand, always cooked at home for fun. She was raised in the kitchen by her grandmother, but it wasn’t her first choice as a career.
Kismet recently won “People’s Choice” for the best cubano sandwich at the Cubano Cookoff at Rockhouse Brewery.
What to eat at Kismet
The Basic B burger is so simple and one of the best burgers in the city. It starts with a Kentucky Proud beef double smash patty from Blackhawk Farms here in Kentucky, cheese, and lettuce. They make the special sauce, their own bread, and add butter pickles to top it off.
Pair it with the Kismet Fries with roasted garlic aioli and everything seasoning.
While food is their passion and their business, their proudest accomplishment in life are their two daughters, Kimora and Harlow.
Although Kismet is not as large as some other restaurants in town, Tonya notes, “We are small but mighty. We have such an amazing team ... James, Matt, Colin, and Martye. We couldn’t do it without them.”
Riah Durick
Owner at Nourished Folks
Riah doesn’t consider herself to be a chef. She prefers the title of home cook and is one who specializes in bringing other folks who love food and its processes together. Communal cooking is very grounding, she says, and she doesn’t consider herself the top chef at Nourished Folks, which is also in Greyline Station.
Home cooking, world travel, and a general love of food and flavor is what taught her the ropes. She has no formal culinary education, however her favorite thing in the world to do is to peer into a refrigerator full of fresh vegetables, cheese, and interesting ingredients, and then create something she knows will taste good. She loves the process of cooking and experimenting with different spice mixes that transcend cultures.
“We are all working together to create a cozy food experience here that feels like a big hug. Traveling, and growing up with parents who both cooked, feeling spiritually connected to the earth and its gifts, and cooking for/hosting friends and family is what showed me that I could do this professionally. After having a child and realizing the inaccessibility of good food to busy parents, is what made me start this business.”
What to eat at Nourished Folks
The menu changes almost daily.
She adds, “Nourished Folks is a place where you can get something good to eat, be seen for who you are, and make sure your community is fed. We believe that food is salve for the soul, especially the kind that’s made from scratch.”
For Riah, family is number one. “I have a husband of 8 years, a child who is 5 and perfect, a two-year-old rescue dog, and baby boy on the way. If cooking or running a small business ever got in the way of putting my family and friends first, I would shut it down and move on to something else.”
Kelly Mackey
Executive Chef/Owner at Lady Remoulade
Kelly has worked in professional kitchens for 19 years. She landed her first restaurant job at just age 14. While she does not have a formal culinary degree, she says that she has learned under some of the most talented chefs in Lexington.
She also credits her family’s Mississippi roots for the Cajun influence in her cooking. Top that off with being raised in Kentucky and there are a lot of influences that have one thing in common — a love of food.
“Being a Southern woman, my grandmother and my aunt took so much pride in their food. It’s how they showed love, comfort, and affection. You could taste those little details that really made the difference. I love continuing and honoring that tradition that they both started.”
In addition, she previously worked under a classically trained chef, adding a heavy influence of French technique to her food.
Kelly started Lady Remoulade with wife Corie, pastry chef Rachel Chancellor, and sous chef Jonathan Evers in 2017 and it has taken many forms since then. The brick-and-mortar version opened in March on North Broadway.
What to eat at Lady Remoulade
“As an executive chef, you don’t get to make everything yourself. You get to teach other people your techniques, recipes, tips, and tricks. However, I still do all the big batches myself. I like to come in early before everyone else and spend time in the kitchen. I make the gumbo, red beans and rice, étouffée, turtle soup, and such. I really cherish those moments when I get to be alone in the kitchen with my food and my music.”
Ashley Minton
Chef at Minton’s at 760
Minton was a self-described “Army brat” growing up, living all over, including in Germany. She has been cooking since age 7 and received her formal training at Sullivan University before opening Minton’s at 760 on North Limestone — “a local café with a Southern flair” — nine years ago. She has always loved to cook and got into baking as a kid.
Her brother Nick helps with menu development, renovations, and operations. “I have a great crew, including my brothers Nick and Jon, Pierre, Taylor, and Brenda. We are small, and they are amazing. On the weekends during brunch when the line is out the door, they keep things running smoothly.”
What to eat at Minton’s at 760
Ashley’s favorite dish is the Huevos Rancheros. “We make our own huarache (masa cake) that sits on a bed of house made roasted jalapeño ranchero sauce, topped with black beans, fried eggs, avocado salsa verde, onion, cilantro and cotija cheese. It’s a dish I could eat every day!”
She is huge dog lover and owns three. In her spare time, she does pyrography projects, pottery, and painting.
Trish Tungate
Chef/Owner at Minglewood
Trish is self-taught and adds, “taught by a lot of hard-working people in my kitchens.” She opened Minglewood on North Limestone six years ago.
She started working in the kitchen at her previous restaurant, The Dish, on South Ashland Avenue, which closed in 2014. Trish thrives on food being consistent and decided to take a leap of faith and move to the back of the house and try to improve on that.
“I was a wine buyer and cocktail creator long before I hit the kitchen, so my range of flavors plays back and forth between the bar and the kitchen a lot.”
What to eat at Minglewood
“Our warm Brussels Sprout Salad is our most popular dish. It’s cooked with seared Brussels, cranberries, pepitas and a warm bacon/Dijon vinaigrette with blue cheese crumbles. I like cooking it the most because we have changed so many people’s minds about Brussels sprouts.”
When she is not whipping up Brussel sprouts and other delicious dishes such as French breaded chicken wings in orange teriyaki sauce with spicy bleu cheese dressing, she likes to hang out with friends and going to see all the live music she can, especially Phish shows.
She adds, “Minglewood is a great place to meet your friends for cocktails and great food. It is super relaxed, but our food and drinks are anything but. Our staff is one of the best in Lexington, and they will guide you through all the great the things you should try on our menu.”
Mark Wombles
Chef/Owner at Heirloom Restaurant and Distilled on Jefferson
Mark began cooking in 1996 at Lexington’s Merrick Inn and shortly after he started Culinary School at California Culinary Academy in San Francisco. While he was there, he worked for Michael Mina — a 1997 James Beard Winner — who was the chef/owner of Aqua Restaurant.
He made his way back to Kentucky after a short stint at The Maisonette Restaurant in Cincinnati. Once back in Lexington he and his father opened Heirloom Restaurant in Midway in 2006. They later opened Distilled on Jefferson in Lexington in 2014.
The name “Heirloom” was derived from Mark’s interest in heirloom produce, as well as inspired by the town of Midway with the many antique stores located there.
He attributes his success in part to the fact that he has “an incredible team of chefs that continue to keep our reputation high as I oversee both restaurants.”
As far as cooking goes, he likes to keep it simple, using the best techniques, and he doesn’t skimp on quality products and adds that he doesn’t overthink his dishes.
What to eat at Heirloom
“Our chicken livers dish — made with ricotta ravioli, arugula, lemon, garlic, basil, and cremé fraiche — has been a cult-like favorite since we opened.”
He also jokingly attributes his success, to “not doing the right thing in my younger years. I liked to have a good time and party. I stopped going to college and started a job cooking. The rest is history.”
Among the standout awards his restaurants have received, Heirloom won an Opentable award in 2016 for “Top 100 Restaurants in America.” Distilled on Jefferson won an Opentable award in 2018 for “Top 50 Southern Restaurants in America.”
When he is not overseeing both restaurants, spending time with his family is number one on his list. “I have become obsessed with my kids’ sports and try to attend as many games as I can. I love getting away or going on vacation.”
This story was originally published June 22, 2022 at 6:00 AM.