LOUISVILLE, Ky. (WDRB) -- Farm to Table is all the rage in the restaurant industry.

A renowned Louisville chef is taking it one step further.

Joshua Moore is the executive chef at Volare. He spends most of his time at the restaurant, but tucked away in Taylorsville, you'll find his garden, 8 years in the making.

"The first year I started off with about 12 tomato plants at the far end and it's grown every year. I try to expand a little more, try some new vegetables, plant some new fruit trees," says Joshua Moore, Executive Chef at Volare.

The small experiment turned into a big project. Chef Moore's garden covers more than an acre of land. You'll find everything from squash to big beautiful heirlooms and everything in between.

"It's amazing the flavor difference in produce coming straight out of the ground straight to the plate," said Moore.

This isn't just farm to table, it's seed to table. The chef finds himself growing food specific to Volare's menu all four seasons.

"It's a daily influence, a lot of what I grow on the farm maybe isn't for the set menu but for the specials so everyday guests come in and want to know what came in from the garden today or what came in from the orchard today," said Moore.

He says this was a no brainer, it goes hand in hand with Italian food and the Volare experience.

"All the regular menu items get a veg a day that 9 times out of 10 is out of the garden during the summer," says Chef Moore.

That's what sets this farm to fork food above the rest. The options are endless when ingredients come from the chef's backyard.

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