Isaiah Screetch

Training at Sullivan University gave Isaiah Screetch the foundation, but the work sharpened in service kitchens. By 2016, he was sous chef at Keeneland Hospitality, where support work, timing, and pressure management sit at the center of the job. That sequence matters: formal study first, then the daily discipline of line work, then responsibility that grows with the station. The path shows a chef shaped by repetition and structure, building range through the practical demands of the pass.

At Spark Community Café in Versailles, Kentucky, the role is head chef, and Isaiah Screetch carries that earlier discipline into the kitchen’s daily decisions. The position asks for more than production: it requires setting pace, keeping the team aligned, and holding the standard across service. In that sense, the move from sous chef to head chef is less a change of title than an expansion of scope, with the same craft applied at a larger scale.

He is head chef at Spark Community Café in Versailles, Kentucky.

Isaiah's signature dishes include saladu nebbe.