Anthony Lamas’ passion for cooking began at a very young age. Anthony literally grew up in the kitchen, cooking alongside his grandparents and uncle in the family’s Mexican restaurant, learning culinary traditions of his Spanish and Puerto Rican heritage and sparking his desire to pursue a professional culinary career. Lamas later 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.

Moving to Louisville, KY in 1992, Lamas worked at some of Kentucky's finest restaurants. Lamas began 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 five times to the James Beard House as a rising star of American cuisine. As chef and partner of Jicama Grill, his innovative recipes named Jicama as one of the top 10 restaurants in the city and one of the top Latin restaurants in America by USAToday.

In 2005 Lamas opened Seviche: A Latin Restaurant as chef and owner, giving it a laid-back, yet stylish atmosphere, covering the walls with the work of young local artists and continuing to produce his causally sophisticated cuisine. Here he received Four Stars by both the Courier Journal and Robin Garr. Robin Garr has "declared him one of Louisville's best Chef's period!" John Mariani of Esquire declared " Seviche has emerged as one of Americas best and most innovated Nuevo Latino restaurants with plenty of the Chefs personality in every dish.” and has also been featured in Southern Living, Food Arts, Bon Appetite, and Wine Spectator. Seviche has been voted Best Restaurant in Louisville by its natives numerous times in local publications such as the Leo Weekly and Louisville Magazine. Lamas has also been voted one of Louisville’s Best Chefs by Louisville Magazine and has won the Woodford Reserve Culinary Bourbon Recipe Challenge as well as the Louisville Iron Chef challenge. Most recently, Seviche was named one of the “ten great places for Latino flavor and flair” in the country by USAToday. Lamas continues to be a strong supporter for meats and produce that are local and organic, creating menus that evolve with the seasons of the year and the eclectic tastes of the trendy Highland neighborhood.

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