Jim Gerhardt to return to Oakroom (edit)

Allow me to take this opportunity to clear the facts about a little history concerning The Oakroom, my contributions and you.
Walter with all due respects to you. You have no idea the conversations had on bringing in a chef to the Seelbach and how they relate to you. You were not there yet.
I suggested your name after meeting you at the AAA awards a few years before my transition. I do not know if you recall that. Your hotel "The Hilton at Short Hills" New Jersey was the only other Hilton to make this grade for 5 diamond and I sought you out to congratulate you and get to know you. We met at the opening reception before dinner.
When I gave my notice I was asked for two things from the Seelbach. One was to extend my notice to 60 days so there was a smooth transition and the second was to help recruite my replacement. I did both and suggested you for consideration. If you need a clarification I will give you Larry's number for your records and peace of mind. Larry also contacted me to inquire about Todd by phone before hiring him. I did not know much about him but knew his executive chef and told him I participated in a James Beard event with him years ago and respected his work. That was the same information I gave Larry.
I had worked very hard for 8 years to make The Seelbach and their parent company a great place to work before leaving to establish Limestone Restaurant.
As far as comparisions go I do not really choose to engage in that mental mouse trap. I respect the work of a Thomas Keller and Chef Daniel I do not pretend to be them or like them food style wise, I have gone my own path. If you take a good look at the original message I think you will see the comparision was managing multiple organizations not our food styles. I do have tremendous respect for them and their accomplishments as it sounds like you do as well.
I am looking forward to my future involvement with the Oakroom and the dedicated culinary and service staff's there. I have always considered that hotel and dining room as the centerpiece for food innovation and fine dining for this region. I will let my accomplishments of the first 8 years at The Seelbach speak for itself.
If you would like to discuss this further I can be reached at 502-426-7477.
I wish you all the best in your future endevors.
Jim Gerhardt

Classy. Great post. The truth will set you free.

Thanks for the great post and the clarification- I don't really understand why you were called on to defend yourself against any other chef- from the time I first met you at a James Beard award dinner to the Oakroom and Limestone your food has stood as a fine testament to Kentucky inspired cuisine and to your own artistry.
All the best to you- I can't wait to try the Oakroom again.

Not to hijack this thread but...

Seriously, when you think about the talent that is about to converge in this restaurant there is no reason to be nothing but absolutely excited. Friggen jumping out of your seat! It's like the stars have collided.

(that's all I got)

Edited for this: What happens if Jim applies the 'Feed me Chef' and his leadership model to Ethan's (et. al.) isatiable love for the craft? Oh my...

This too: Ashley rockin' sommelier? Are you serious?!?!

Finally: Nothing but goodness, I promise.

Stephen, not to rain on your stratosphere but.... there has ALWAYS been talent at the Oakroom.

As I see it, Chef Gerhardt is coming on as Corporate Chef to keep a watchful eye on the bottom line, and to offer his skill and experience to the existing staff so that they may continue the glory of what is the Oakroom dining room at the Seelbach Hotel.

Thanks for the props Stephen D! We are very excited about what Chef Jim will bring to The Oakroom.

Stephen, not to rain on your stratosphere but.... there has ALWAYS been talent at the Oakroom.

As I see it, Chef Gerhardt is coming on as Corporate Chef to keep a watchful eye on the bottom line, and to offer his skill and experience to the existing staff so that they may continue the glory of what is the Oakroom dining room at the Seelbach Hotel.

Well then, allow me to retort...

I believe you are underestimating the effect of Jim's leadership. Sure there has always been talent at the Oakroom, but where was the fifth diamond before Jim? And where were the guests after him? Jim understands the Louisville diner like no other and that shows up on the bottom line.

There had to be enough guests, and talent to maintain five diamonds after Chef Gerhardt left. Are those diamonds permanent awards?

They are much more difficult to get, than to lose, because every detail must be attended to. From smallwares to ambiance down to the size of the seats themselves. FOH training is important. Now, I am not dissing any of the Oakroom's staff, past or present, as I have nothing but respect for them. I do applaud them for a continued attention to innovation. I have seen the renovations in facility and have talked with Ashley about some of her decisions regarding the wine list. I am rightfully excited about their decision to bring Jim back on.

I have lost count, how many restaurants in Kentucky have five diamond status? I know The Oakroom and Limestone have it and I don't think that's a coincidence.

Stephen, I'm a big fan of Limestone - I was on the opening crew - but as far as I know, they do not have and have never had 5 diamonds. In almost every article about Limestone, there is a mention of the Oakroom earning 5 diamonds while Jim was the EC there - but as far as I know, Limestone does not have an AAA diamond-rating at all.

They got it in the last year after lounge renovations and lowering station 5.

I'm willing to believe I missed that news, but I honestly can't find it by searching anywhere. Also, it's not on this current official list.

I hope I'm wrong! Link?

There had to be enough guests, and talent to maintain five diamonds after Chef Gerhardt left. Are those diamonds permanent awards?

Heather,
As a tourism consultant, I did research on AAA's Diamond ratings process. Stephen is right- it is much harder to earn your Diamonds than to lose them. While they are awarded annually, AAA does not fully re-inspect every existing location every year ( they simply can't- nor do they profess to). If you want to be Diamond rated- the establishment ( hotels or restaurant) has to apply for it- some places chose not to bother.

(Not commenting at all on how many Diamonds either should have- just sharing the way the process works)
Deb

Whelp, Marsha, looks like I misunderstood a conversation with some of the Limestone people. My bad.

Understand everyones point... so are we to assume that if AAA does not send out their 65 inspectors to the hotels/resorts each time, (those are the restaurants that receive the 5 diamond status) that they could have slipped away from that status , and need to be brought back!

Stephen,
could you show a little respect and address the man as Chef Gerhardt?.... I think he has earned it.