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 family's Mexican restaurant. As a result, the California native was exposed 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 began gaining national recognition while working at 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 received four invitations to the James Beard House as a rising star of American cuisine.

In 2000, Lamas opened Jicama Grill, which was named one of the top 10 restaurants in the city and one of the top Latin restaurants in America by USA Today. In 2005 Lamas opened on his own with Seviche: A Latin Restaurant. Seviche received four stars from Robin Garr, who declared Lamas "one of Louisville's best chefs period!" John Mariani, food writer for Esquire and Wine Spectator, also stated that "Seviche has emerged as one of America's best and most innovative Nuevo Latino restaurants, with plent of the chef's personality packed in to every dish." And Bon Appetit named Seviche "one of the hottest restaurant super-trends of the year."