Jim Gerhardt to return to Oakroom (edit)

Wes,
Let me start by saying don't tell me to relax. Since you are going off what "you believe" it gives you no right whatsoever to instruct me on what to think and or feel. I have already learned alot from this new arrangement and I look forward to continue learning more about how NOT to handle a situation like this. What a great opportunity I have ahead of me to see what mistakes NOT to make in my career.

Josh, you do need to relax or find another place to work. You do have a right to feel what you feel, but there are consequences for you feelings/statements. You don't have the right to question what the Seelbach is doing or undermine what is taking place. If you don't like it, get out. You are saying that they are making a mistake in bringing Chef Gerhardt back, and that you have learned alot from your current staff. You sir, have cooked your own goose. Such a young man who knows so much..........

the reason food tends to be great is not messing with it. Let the true flavors be the true flavors, who cares if you can bend the stuff or not, or froth it to the high heavens.

I hear you Chef Howie....You have always stuck to this even when I was working for you way back in the Zephyr Cove days.
One of my favorite quotes from you was when we were trying out some frou-frou presentation on a dish that escapes me now, but you said "Just let the food be the food guys".

If you have great ingredients to begin with, why clutter up the flavors with "edible chemicals"?

Wow, you guys were with John Richards. John and I worked together when we were 18 yrs old.

Okay.....guys... In my opinion thats enough..... everyone is entitled to voice their opinion but you are now talking smack, and overstepping boundaries... Wes, you cannot speak for the hotel group either. Please enough.

An Open Letter to the Louisville Dining Scene

I wish The Oakroom success, as all the former chefs should and do. The staff is a formidable group of culinary artists that deserves the city's support. Hopefully this "stimulus package" will spur people to dine downtown again. It is hurtful to see the industry suffer, especially on a fine dining level. I applaud the staff for staying above the fray and keeping their eyes on the cutting board. Though they may seem frustrated, their intentions are only to serve the best food they know how.

I consider them part of my family. They know my children. I have seen them grow from mere prep cooks to artists who understand taste, texture, balance, both classical and avant garde cooking techniques, endurance, perseverance, and most important, humility. They have learned that it is not best for them to beat their chests and say how great they are but to allow what they have accomplished on the plate to speak for itself. Chefs are only as successful as the chefs they have.

The Oakroom has inherited a successful group of chefs. They are the people who achieved last year's AAA 5 Diamond Award, not me. They are the ones who properly seasoned your food, cooked it expertly and presented it in the proper manner...what 5 Diamond is all about! It would behoove some to not comment from afar about what is going on behind the scenes, but rather to eat at the restaurant. The staff deserves at least that much respect. You can make your reservation at (502) 807-DINE.
Best Regards,
Todd Richards
Oakroom Alumni
http://www.oneflewsouthatl.com
http://www.cheftoddrichards.blogspot.com
http://www.lushlifegroup.com

My apologies to anyone I may have offended. It would best for me not to post so late at night.

I am proud of Nicole Walker, who has stepped up in the Oakroom and filled the very large shoes of Todd Richards and Duane Nutter, as they moved on to their newest adventure in Atlanta. Those guys exposed me to food that I had never seen, and certainly changed my understanding of good food. Back to Nicole, she has amazed me with her culinary expertise, and equally impressed me with her ability to adjust her menus to what we believe our guests are looking for, while never sacrificing her commitment to unique food of the highest quality.

As I read Todd’s post today, I realized again how much I enjoyed the time he spent here, so his words of wisdom rang true. The last time I cooked for a living was in 1986, therefore I recognize I am a bit removed from the daily high intensity and challenges of the kitchen. Hearing the thoughts and concerns on this forum continues to help me as we continue building our plan for success.

I did confess to Josh today that I was pleased to see his emotion….selfishly not so pleased at the direction it was focused at me. But I recognize that I was proud of the food I cooked at a moderately priced steak house many years ago, so I can only imagine the pride that must be felt in someone that has the experiences and learning that come with working with 5 diamond chef’s like he has. I can say that Nicole, Josh, Ethan, Nathan, and Sarah have come together as a team and have produced amazing results. The fact that they produced dinner for 172 people on Valentine’s Day, which was an accomplishment bigger than our average Derby, best summarizes what as a team they can do. (Do you realize that is 1,032 artful presentations of food?)

We have taken a very tactical approach to ensuring the Seelbach and the Oakroom remaining the first choice of travelers and diners in the Louisville area. The recent $11 million dollar renovation to the hotel has clearly positioned our asset to be best in class. The addition of Jim Gerhardt to our team shows further our commitment that we want to maintain the tradition he started over 10 years ago. I can’t wait for what the kitchen duo of Gerhardt and Walker will come up with and hope you all are as excited as I am for March to get here to see what phenomenal food they will lay out for us. Thank you for your interest and support and I can’t wait to have you share your opinion of the result.

Signed,

Jon McFarland
General Manager
The Seelbach Hilton

P.S. If you are going to have incredible food, you have to pair it up with a great wine. Did you realize we have the best Sommelier I have ever met in Ashley McClane. So when you come to the Oakroom ensure Ashley completes your epicurean experience.

Congradulations Jim, I wish you and your crew the Best!! If I can ever be of help to you let me know

Hey Everyone.... It's your favorite Mississippi Hotelier- Larry Hollingsworth
Man do i miss the "eats" in Louisville..... Tony Boomba's Italian Sausage panini.... Lotsa Pasta's - Italian Sub.... Limestone's Pot Roast that ate like butta ..... i could go on and on...
But i am wring today to congratulate Jon DADDY MAC (Seelbach General Manager...the best dad-gum GM that hotel ever had since Michael Carnavale) .... he's gonna hire me some day!
And the "Golden Boy" Jimbo Gerhardt..... The hotel desevres these two to be together... i can not wait to see the heights that they reach .....
I have known chef Jim for over 26 years, and worked with him back in the eighties in Dallas - just after he left Dean Fearing's kitchen at the Mansion at Turtle Creek, which then was a Mobil 5- I came on board at the Wyndam Austin as F&B and Jim was the Exec.... they told me i was inheriting the finest culinary porfessional in Austin...and they were right and then some-.... I have admired his talents both on and off camera for all of this time.... i know of no one who has earned a finer reputation - Jamie Estes spun much majic for that hotel .... Adam Seger was pretty cool as well .... but Jim and Mike (Cunha) both incredible talent placed Louisville on a brand new map ... it was incredible...who remembers the Titanic Promotion that was written about literally across the globe...?

Robin... i knew you had something going with this... your vision is apparent, now social media is king to our industry...since none of us trust any authority anymore..we have to hear from a consumer to believe it now-a-days.

I also worked with Walter Leffler, as well as Todd and Dwayne (if i mis-spelled it Dwyane please forgive me my brother)
I never met such a large man that could create such small finite food art like Dwayne.. he was a marvel...i miss you man
The thing i remember most about Todd was his loving heart and acts of "stewardship to humankind" which is how i reffered to as his art in the kitchen.. i remember the day he called me a few years after we departed because he had met the goal we had both set - a few years back.... he was quick to tell me that "African American Diners were frequenting the Oakroom" ... this comment warmed my heart .... his talent surpurb ..... his work of the highest calibre- his awarenss of food pairings immence ... you got robbed on Iron Chef my friend-
Walter (wally) Leffler was and is one of my best friends- and taught me more than any other chef in my career -no one could orchestrate a five diamond defense like ole' Wally... Love you man!

So Jon baby- her's my point... Please work to get all of these great men together for a James Beard points event in the Oakroom... sign me on as the first customer