Kathy Cary

Kathy Cary is an acclaimed American chef and restaurateur, known for her contributions to the culinary scene in Louisville, Kentucky. She is the owner and executive chef of Lilly's Bistro, a renowned restaurant that emphasizes farm-to-table dining and locally sourced ingredients.

Early Life and Education

Kathy Cary was born and raised in Louisville, Kentucky. She developed an interest in cooking at a young age, inspired by her family's love for food and hospitality. Cary pursued her culinary education at the Culinary Institute of America, where she honed her skills and developed a deep appreciation for high-quality, locally sourced ingredients.

Career

After completing her education, Cary returned to Louisville and began her career in the culinary industry. She worked in various restaurants, gaining experience and refining her culinary style. In 1988, she opened Lilly's Bistro, which quickly became a staple in the Louisville dining scene.

Lilly's Bistro

Lilly's Bistro is known for its commitment to using fresh, local ingredients and supporting regional farmers and producers. The restaurant's menu changes seasonally to reflect the availability of local produce, meats, and dairy products. Cary's innovative approach to Southern cuisine has earned her numerous accolades and a loyal following.

Awards and Recognition

Kathy Cary has received several awards and honors throughout her career. She has been nominated multiple times for the prestigious James Beard Foundation Award and has been recognized by various culinary organizations for her contributions to the industry. Cary's dedication to sustainable and ethical sourcing practices has also earned her praise from environmental and agricultural groups.

Personal Life

Kathy Cary is an active member of the Louisville community and is involved in various charitable organizations. She is passionate about promoting local agriculture and often participates in events and initiatives that support regional farmers and food producers.

See Also

• Louisville, Kentucky
• Culinary Institute of America
• James Beard Foundation Award
• Farm-to-table