Seviche's Anthony Lamas Ranked a 'Latino Top Chef,' Shares Plans to Expand Elsewhere

The October/November 2012 issue of Poder Hispanic Magazine ranked Seviche: A Latin Restaurant's Anthony Lamas among its Latino top chefs. Not surprising: that Lamas earned the distinction and the magazine highlighted Seviche's tuna taquitos. Surprising: "Lamas plans to open restaurants in Nashville, Tenn., and Charlotte, N.C. because, he says, they are 'great towns with no Latin food.'"

Could Lamas be following Proof on Main's Michael Paley, expanding his way out of town?

"We want to open a second in maybe Charleston or Nashville. But it would be at least a year. I would remain here but travel if this happens. We are focusing on Louisville and are happy the direction the city is going," Lamas said via email. "Louisville is on the rise! We are proud to be part!"

From Poder Hispanic Magazine's "Latino Top Chefs":

Fried chicken and southern fare come to mind when you think of Louisville, Ky. But since chef Anthony Lamas moved to town in 1992, people go to Louisville looking for much more than the Derby. Seviche, which opened in 2005 immediately made Lamas the talk of the town. With a consistent four star rating from the Louisville Courier Journal and 96 points from food critic Robin Garr, chef Lamas has even garnered national attention. Born and raised in central California and of Mexican and Puerto Rican heritage, Lamas' cooking is a delightful melting pot.

Lamas was practicing the "farm to table" philosophy before it became popular. And he wasn't trying to follow a trend. It was just an approach that came naturally after growing up on a farm, raising healthy animals and cooking with fresh, seasonal ingredients.

Seviche was a family business until two investors and frequent diners offered to become partners with the goal of taking the restaurant to the next level. "They really know what they are doing. I felt like a singer does when he gets signed by a record label," Lamas says. Lamas plans to open restaurants in Nashville, Tenn., and Charlotte, N.C. because, he says, they are "great towns with no Latin food."

The key to preserving his cuisine's identity while expanding is to create the right team. "Some people have been working with me for 10 years. I teach them, I keep them motivated to learn my style. I feel being a chef is like being a quarterback: I throw the ball but someone has to catch it
and score."