....has hired a new chef, Mark Richardson, straight from The Carlyle in New York.
Richardson, 41, a Pikeville native, sums up his philosophy this way: "It's about paying respect to the past: the past chefs and cooks that have been here and the great place that Debbie has built. It would be a disservice if we came in and wiped everything clean. ... They built a great place for me to come in and build on that."
Richardson grew up watching his mother, Margaret Chapman, and grandmother Nancy Slone cook family dinner staples: pot roast, fried chicken and biscuits. He went to Pennsylvania Culinary Institute in Pittsburgh, then he came to Lexington to work at Emmett's under chef Ouita Michel. "I think she's fantastic," he said.
After that, he worked for 14 years at Four Seasons in Scottsdale, Ariz.; Chicago; Boston; and San Francisco, where he was executive chef for almost seven years. Most recently, he was executive chef at Carlyle.
http://www.kentucky.com/2015/10/06/4074 ... dleys.html