Chef Gerhardt began his training at Ohio State University with courses in business and restaurant management, followed by a degree from the Culinary Institute of America. With his formal schooling completed, he set his sights high and quickly landed an apprenticeship at The Maisonette in Cincinnati before moving to Dallas and The Mansion on Turtle Creek. In Dallas, Jim moved into a sous chef position at the Four Seasons Hotel, before joining Wyndham Hotels where he achieved the coveted executive chef toque. Chef Jim took over the kitchens at The Stouffer Grand Resort of St. Thomas in the Virgin Islands in 1989 and discovered the exotic ingredients of the Caribbean. There, he had the opportunity to restore two kitchens at the hotel and to create a culinary development program for the local islanders. And, during hurricane Hugo, Chef Jim cared for and fed breakfast, lunch and dinner to 600 stranded travelers. With a promotion to Food and Beverage Director, and under his leadership, the hotel received the coveted Gold Key Award in banquet and catering from Meetings & Conventions magazine. After the Caribbean, Jim returned to the mainland and was discovered in Houston by Medallion Hotels. Excited by the opportunity to return to his midwest roots in 1995, he accepted their offer to move to Louisville and lead The Seelbach Hilton's kitchens into a new century. At The Oakroom, Gerhardt partnered with chef de cuisine Mike Cunha and the two men forged a solid partnership leaving the hotel for "an opportunity to good to refuse" in 2003 when they opened the Limestone restaurant. Chef Gerhardt was featured in the James Beard Foundation Great Hotel Chefs of America 1998, the James Beard Foundation U.S. Olympics 2002, and has appeared at the James Beard House on three occasions. He is a member of the Chaine des Rotisseurs, and served as spokesperson for National Pork Producers and American Dairy Management. Cunha attended Johnson & Wales, then cut his culinary teeth at L’Auberge de Maison in Massachusetts before signing on at the Seelbach Hotel. Gerhardt and Cunha have cooking credentials among the finest in the nation. The pair produced the Beard Foundation dinner in November 2004. The event featured Smoked Kentucky Rainbow Trout Tartelettes with Spoonfish Caviar, Colonel Newsom’s Country Ham Tartelettes and Kentucky Bison Tartare with Sour Mash Crostini. Gerhardt's commitment for serving foods from and promoting regional fare blossomed at The Oakroom. At The Seelbach Hotel in Louisville, Gerhardt and Cunha — executive chef and chef de cuisine, respectively — transformed the menu from run-of-the-mill hotel fare to contemporary Kentucky cuisine. Under their watch the Seelbach’s Oakroom restaurant received an AAA Five Diamond award, the first and only in the entire state. At their latest venture, the two have taken their commitment to all things Kentucky one step further. They make a point of incorporating local products into just about every dish, from the sour mash bourbon bread (made with the grains that are left over after bourbon has been distilled), to the grits that are ground at a central Kentucky mill, to the cheese made from the milk of Kentucky Holsteins. Even the restaurant’s name, Limestone, is an homage to the state: Kentucky is built on a thick layer of the rock, which filters water and imparts a pure, well, Kentucky flavor to everything it touches. Since the restaurant opened in 2003, it has received an avalanche of praise. Marty Rosen of the Louisville Eccentric Observer dished up a rave, writing “Limestone may be a low-down sedimentary rock, but it can also give rise to great heights. Limestone restaurant does the same.” Jack Roby of the Voice-Tribune credits Cunha and Gerhardt with putting together “wonderful flavor combinations using Kentucky-based foods.” Susan Reigler of the Courier-Journal especially liked the crêpes stuffed with crabmeat, bay scallops, and crawfish, a combination she described as “moaningly good.” "New Southern Cooking, Old Southern Charm" is how chef/owner Jim Gerhardt and Mike Cunha define their soulful cooking at Limestone. Fried Green Tomatoes with Roasted Garlic Andi, Braised Beef Shortribs with Smoky White Beans, Collard Greens and Buttermilk Cornbread, and Sour Mash Biscuits with Bourbon Marinated Berries are complimented by a world class Bourbon collection and international wine selection amidst the worn elegance of restaurant's Colonial earth tones. Mike and Jimmy’s Chophouse Grill in the Crestview Hills Town Center specializes in traditional steakhouse fare, but with a twist. Think steak Caesar boats with Asiago cheese and pork porterhouse chops with apple bacon lardoons. Limestone Restaurant, 10001 Forest Green Blvd., off North Hurstbourne Parkway www.limestonerestaurant.com • (502) 426-7477 Hours of Operation: Lunch: M-F: 11 am - 2 pm; Dinner: M-T: 5 pm - 10 pm, Friday and Saturday: 5 pm - 10:30 pm; Sunday Brunch: 10 am - 2 pm; Happy Hour: Monday - Friday: 4 pm - 7 pm |