Anthony Lamas’ Latin culinary roots run deep as he found his passion for food at a young age while working in his family’s Spanish restaurant. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. Since moving to Louisville, KY, Lamas has also garnered significant national attention for Seviche. In 2014, he was one of sixteen chefs asked to take part in the James Beard Foundation’s fifth Chefs Boot Camp for Policy and Change. He has also cooked at the famed James Beard House six times, is a three-time James Beard Award semi-finalist and has participated in the James Beard Celebrity Chef Tour Dinner Series in Nashville, Saratoga and Asheville. John Mariani of Esquire said, “Seviche has emerged as one of America’s best and most innovative Nuevo Latino restaurants with plenty of the chef’s personality in every dish… If you have time for one meal in Louisville, make it Seviche.” With his passionate nature and engaging personality, Lamas is a seasoned TV chef. He won on Food Networks’ Extreme Chef, has appeared on the Cooking Channel’s America’s Best Bites and was featured in Back Home, a documentary by Diego Luna that explored his culinary connections to Mexico. Most recently, he competed on the debut episode of Food Network’s Beat Bobby Flay and helped bring new life to struggling venues as a culinary expert on SPIKE TV’s Bar Rescue. The New York Times, Garden & Gun, Southern Living, Bon Appetit and Wine Spectator have also highlighted Lamas’ talent. His new cookbook, Southern Heat: New Southern Cooking, Latin Style is available now.