The Pendennis Club wrote:We are excited to announce the arrival of our new General Manager/Executive Chef, Jim Gerhardt.
Please join us in welcoming Chef Gerhardt to the Pendennis Club!
Chef Jim Gerhardt brings 30 years of award-winning experience in fine dining to The Pendennis Club. A graduate of the Culinary Institute of America, his professional journey began at Cincinnati’s Maisonette restaurant and continued to The Mansion on Turtle Creek, the Four Seasons Hotel, Wyndham Hotel and on to the
Stouffer Grand Resort on St. Thomas.
From there he moved to The Oakroom at Louisville’s Seelbach Hilton Hotel, where he transformed dining in the historic hotel, won numerous awards, was recognized internationally and earned praise as one of Louisville’s finest chefs. Chef Gerhardt was honored to be included in the James Beard Foundation’s Great Hotel Chefs of America in 1998. Four years later, the Oakroom was named one of the nation’s “50 Best Hotel Restaurants” by Food & Wine Magazine. Gerhardt has been a guest chef at the James Beard House three times and was invited to cook at the Utah Winter Olympics as a James Beard Foundation chef. In 2002, he was nominated for a
James Beard Award as “Best Chef in the Southeast”.
In 2003 he opened Limestone Restaurant in Louisville, Kentucky and served as Executive Chef and Owner for 11 years.
In 2008 he was selected to be the guest chef at The Great Chef’s Dinner sponsored by The Family Tree, in Baltimore, joining the ranks of luminaries such as Georges Perrier, Jean-Louis Palladin, and Larry Forgione. In October 2008 he was the guest chef aboard a Holland America cruise for which one of the hosts was best- selling author Sue Grafton.
A member of the Chaine des Rotisseurs, Gerhardt has served as the spokesperson for the National Pork Producers Council and the American Dairy Management. His extensive television experience includes work on the Food Network, Travel Channel, History Channel, the Louisville CBS affiliate, and “Secrets of Louisville Chefs”.
He also has been featured in Southern Living, Food & Wine, and Southwest Spirits magazines. In addition, Chef Gerhardt has received coverage in Wine Spectator, The Courier-Journal, and numerous Louisville and regional publications.
