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Anthony Lamas is a three-time James Beard semifinalist who is renowned for his unique Nuevo Latino cuisine at Seviche, a Latin restaurant in Louisville, Kentucky.
Seviche has earned praise from several critics including Esquire food correspondent John Mariani, who said,” If you have time for one meal in Louisville, make it Seviche.”
Chef Lamas applies the bold flavor and spice of his heritage to seasonal ingredients sourced from local farmers to create a new perspective on Southern cuisine. USA Today has higlighted Seviche as one fo the “ten great places for Latin flavor and flair,” and Latina.com named Lamas a “Leader of the Latin Food Revolution.” A Monterrey Bay Aquarium Seafood Ambassador honoree, Lamas supports awareness of eco-friendly fishing practices and proudly serves only sustainable seafood.
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