Benefiting: Women of the Western Communities
March 16, 2019 – 6:30PM to 9:30PM
Chef Allen Grimm is a native of Lexington, Kentucky. At 8 years of age he was introduced to cooking by his grandmother, Ruby. Age 12 he started cooking daily dinner for his family. After working in local restaurants throughout high school, he moved to Louisville and graduated from Sullivan University Culinary School. While chef at Z’s Oyster Bar and Steakhouse, he was awarded 4 Diamonds by AAA at age 22. After falling in love with his wife and then Louisville, decided to enjoy the opportunities to work with the best chefs in the region. Which lead him to Chef Kathy Cary at Lilly’s Bistro.
Executive Sous Chef
Born in Lexington, KY, Jeff attended Sullivan University in 2005 where he obtained degree's in Culinary Arts, Baking & Pastry Arts and Hospitality Management. After graduating Sullivan, Jeff worked at numerous fine dining restaurants in Louisville before finding a home at Corbett's Restaurant in 2007. After leaving Corbett's in 2017, Jeff made the transition to Harvest restaurant as Sous Chef. Currently he is Executive Chef at Harvest Restaurant. In his free time, Jeff enjoys spending time with his wife, Daisey and daughter, Lillie and their two dogs.
Born in Louisville, KY, Ryan started his culinary career at The Louisville Country Club as a dishwasher where he grew an interest in food. He worked at the Louisville Boat Club eventually moving his way up to Lead Line Cook. After attending JCTC in 2007, Ryan worked in multiple facets of the restaurant industry including Sous Chef at Harmony Landing Country Club, The Oakroom, and Proof on Main. In 2016 Ryan became the Chef de Cuisine at Harvest Restaurant. He currently is in his same role with aspirations to work on outside projects. In his free time he spends time with his lady Emma and their house full of animals.
Proof on Maine
Executive chef Mike Wajda showcases his unique, modern approach to comfortable and accessible cuisine, with a focus on sourcing seasonal produce from Kentucky and the surrounding area, at Proof on Main. Having developed a passion for sustainable ingredients as a child growing up on his family farm in Ohio, Wajda in each dish salutes the bounty of the Ohio River Valley, which includes fresh produce from 21c founders Laura Lee Brown and Steve Wilson’s Woodland Farm. Wajda graduated from the Pennsylvania Culinary Institute in 2007, and later worked as chef de partie at Restaurant Gordon Ramsay at the London Hotel in New York City. After three years working alongside famed chef Gordon Ramsay, Wajda worked at multiple restaurants up and down the East Coast, including Craigie on Main in Cambridge, Massachusetts. In 2014, Wajda joined Michael Mina Group in San Francisco as corporate sous chef. Throughout his tenure with Michael Mina Group, he helped open seven restaurant concepts around the country, all within one year.
$160.00 per person
Rain or Shine / Tickets are non-refundable / $ 25.00 per ticket transfer fee / Adults 21 and over please
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