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Anthony Lamas

Anthony Lamas, chef-owner of Louisville, Kentucky, restaurant Seviche, is a longtime natural advocate of farm-to-table cuisine. A life member of the National Future Farmers of America Association, Lamas has been passionately involved in that organization, along with 4-H, since he was a kid in Central California.

Nominated in both 2010 and 2011 for the James Beard Award for Best Chef/Southeast, Lamas is also enthusiastic about a vast range of Latino food, from the cooking of his own Mexican and Puerto Rican roots to that of Argentina, Peru, Cuba, and beyond. At Seviche, where he’s been bringing Latin flavors to Louisville since 2005, he samples from a world of Latin cuisines and lets the South meet Latin America in dishes like a Kentucky bison empanada and a ceviche of good old southern crawfish with jícama, olives, cilantro pesto, and sweet peppers.  

Lamas began his life in the kitchen through the San Diego Culinary Apprenticeship Program, under the tutelage of chef Jeff Tunks at the Loews Coronado Bay Resort. And today, critics like Esquire’s John Mariani say things like “Seviche has emerged as one of America’s best and most innovative Nuevo Latino restaurants with plenty of the chef’s personality in every dish.” In 2014, it was named one of Southern Living magazine’s 100 Best Restaurants in the South.

A winner in 2011 of Food Network’s Extreme Chef, in which he cooked up a wedding menu from ingredients found in a 99-Cent Store, Lamas has also put his shrimp and grits to the test on Beat Bobby Flay, and served as culinary expert on Spike TV’s Bar Rescue. And he’s been featured returning to Mexico to dig into his culinary and cultural roots for producer Diego Luna’s Fusion Network series Back Home.

In between kitchen time and guest TV stints, Lamas is also writing his first cookbook, Southern Heat – My Life Through Food, with Gwen Pratesi (Fall 2015; The Taunton Press).

  • Recipe

    Nuevo Latino Shrimp and Grits

    A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good…

  • Recipe

    Kentucky Hot Browns with Jalapeño Mornay Sauce

    The history of the Kentucky Hot Brown is rooted in late-night revelry at the Brown Hotel in Louisville. The story goes that  following a late night of drinking and dancing,…

  • Moveable Feast

    Louisville, Kentucky (303)

    Season 3, episode 3 of Moveable Feast with Fine Cooking features chefs Anthony Lamas and Daniel Wright, plus plenty of bourbon.

  • Moveable Feast

    Grilled Skirt Steak with Chimichurri Sauce

    On Moveable Feast, Anthony Lamas made this dish—a favorite at his restaurant, Seviche—with bison skirt steak, but beef is an easy-to-find substitute. A vibrant chimichurri sauce made with scallions, garlic,…

  • Moveable Feast

    Charred Farm Radishes with Greek Yogurt Crema

    The crema is also good served with fresh vegetables.

  • Recipe

    Spicy Grilled Pork Loin with Peach Salsa

    Annatto seeds (also known as achiote), which Chef Lamas uses in his spice rub, are an integral part of Latin American cooking, for their earthy, slightly peppery flavor and their…

  • Moveable Feast

    Pecan-Apricot Rice

    Fragrant, long-grained basmati rice lends substance to this crunchy, fruity blend. For tips on selecting and cooking different varieties of the grain, see The Science of Cooking Rice.

  • Moveable Feast

    Bourbon Mojito

    By switching up traditional rum for bourbon, Chef Lamas gives the Cuban cocktail a certain spiciness. If your rocks glasses are fragile, muddle the mint and sugar in a mortar…

  • Moveable Feast

    Arugula and Grilled Stone Fruit Salad with Goat Cheese and Dried Apricots

    If you’d like to add a salty touch to this salad that already combines the sweetness of fruit, the crunch of nuts, the spicy hint of arugula, and the bite…

  • Moveable Feast

    America’s Fruit Basket, Central California (210)

    Joining Pete in Season 2, episode 10 of Moveable Feast with Fine Cooking are chefs David Lentz and Anthony Lamas.

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