Chef Anthony Lamas of Seviche - Biography
Anthony Lamas’s roots in the Latin culinary tradition run deep. He discovered his passion for food while working in his family’s restaurant as a child. His mother’s 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 catch-phrase.
Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jeff Tunks at the Loews Coronado Bay Resort. Under Tunks’ tutelage, Lamas explored West Coast flavors while developing Pacific Rim recipes, and he credits the acclaimed chef as his mentor.
In 1992, Lamas discovered Louisville, Kentucky as an emerging culinary destination (vis-à-vis his wife’s Southern roots), and moved there with the dream to opening his own restaurant. In 2005, Seviche opened. Lamas was named “Top Chef to Watch” by Louisville Magazine and Seviche has consistently maintained a four-star rating from the Louisville Courier-Journal.
Seviche has also garnered significant national attention. Lamas has cooked at the James Beard House five times, and he was honored as a semifinalist for the James Beard Foundation’s Best Chef: Southeast award in 2010, 2011 and 2012. In 2009, Seviche was named one of ten great places for Latin flavor and flair by USA Today. He’s also been featured at the the Epcot International Food and Wine Festival, the BB&T Charleston Wine and Food Festival, and the Atlanta Food and Wine Festival. In 2012, Lamas was featured as a Chef magazine “Chef of the Year” finalist.
In addition to his commitment to Nuevo Latino cuisine, Lamas is dedicated to raising awareness of sustainable seafood practices, and his efforts earned him a Seafood Ambassador Award at the Monterey Bay Aquarium’s 2011 Cooking for Solutions festival.