For chef Anthony Lamas, cooking and family go hand-in-hand. The son of a Mexican mother and Puerto Rican father, Anthony literally grew up in the kitchen, cooking alongside his grandparents and uncle in the familyls Mexican restaurant. As a result, the California native was exposted to a host of ethnic dishes, traditions and flavors that sparked his desire and passion to pursue a professional culinary career.

After high school graduation, Lamas apprenticed with some of the top names in the culinary world, including his mentor, Jeff Tunks of the Loews Coronado Bay Resort. Under the tutelage of Tunks, Lamas began exploring West Coast flavors while developing his own Pacific Rim recipes.

In 1992, Lamas left sunny California for Louisville, KY., where he worked at some of Kentucky's finest restaurants.

Lamas begain gaining national recognition while working several Louisville restaurants where he introduced unique Latin American flavors. As a result of his innovative recipes, Lamas was named one of the top chefs-to-watch by Louisville Magazine.

He has been featured on Food Network and has been invited twice to the James Beard House as a rising star of American cuisine. He opened Jicama Grill in 2000, where it was named one of the top 10 restaurants in the city and named one of the top latin restaurants in America by USA Today. In 2005 Lamas opened on his own with Seviche: A Latin Restaurant where he received Four Stars by Robin Garr. Robn Garr has "declared him one of Louisville's best Chef's period!"