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Anthony Lamas
James Beard Award winner
- Discipline
- Other
i. Biography
Anthony Lamas is chef and owner of Seviche in Louisville, Kentucky, where Nuevo Latino cuisine takes shape through brightness, warmth, and a layered use of spice. The discipline of the craft shows early in his training through the San Diego Culinary Apprenticeship Program, which brought structure and pace to his kitchen vocabulary. That detail stays close to the work: a background marked by sun-lit produce, open space, and an early familiarity with abundance.
The Path
Formal training at the San Diego Culinary Apprenticeship Program came before the line at Loews Coronado Bay Resort in San Diego, California, where Anthony Lamas worked as chef. That sequence matters in kitchen terms: apprenticeship first, then the pressure of resort service, where timing, consistency, and composure are part of the daily standard. The San Diego years gave his cooking a practical foundation, with attention to technique and to the visual energy of the plate. Since 2005, Anthony Lamas has been chef and owner of Seviche, a role that puts him inside both production and identity. As a restaurant, Seviche is the clearest statement of his point of view, and the menu’s connection to Nuevo Latino cuisine is direct rather than decorative. The name itself suggests immediacy and brightness; the career behind it shows a steady build from training to a defined house style.
The Work Today
Seviche in Louisville, Kentucky is the current frame for Anthony Lamas’s work as chef and owner. Nuevo Latino cuisine is the style most closely tied to him there, and it gives the kitchen a clear register: precise, vivid, and built around flavor combinations that are meant to read cleanly on the plate. Ownership matters here because the work is not only execution; it is the setting, the standard, and the repeatable expression of a restaurant’s identity. Louisville gives that cuisine a fixed address without flattening its movement. At Seviche, Anthony Lamas works within a style that carries his signature and his continuity, with enough control in the cooking to keep the flavors focused and enough looseness to let them feel alive. The result is a kitchen language shaped by repetition, adjustment, and long practice.
Signature
Anthony's signature dishes include Roasted Poblano and Manchego Weisenberger Grits. The name alone points to the structure of his cooking: layered, grounded, and built from ingredients that are meant to meet with care rather than noise. Roasted Poblano and Manchego Weisenberger Grits reflects the larger shape of Anthony Lamas’s work at Seviche—technique-led, attentive to texture, and comfortable in the overlap between comfort and clarity.
Recognition
Anthony Lamas has received James Beard Foundation, Best Chef: Southeast semifinalist (2010).
Profile updated July 2026
FAQ
Asked of Anthony
What is Anthony Lamas's current role?
As of 2026, Anthony Lamas is Chef and Owner.
Where did Anthony Lamas train or study?
Anthony Lamas trained at San Diego Culinary Apprenticeship Program.
What recognition has Anthony Lamas received?
Best Chef: Southeast semifinalist (2010).
