LOUISVILLE, Ky. (WDRB) -- Three years after Brittany Kelly moved to Louisville to work under Executive Chef Lawrence Weeks at North of Bourbon, she is now taking his place, according to reporting from our partners at Louisville Business First.
The eatery, located at 935 Goss Ave. in Germantown, is co-owned by Daniel Holyfield, Stacy Holyfield and Eric Jennings.
The same group also operated Ensō, a Southern-meets-Japanese eatery at 1756 Frankfort Ave. that recently closed not long after Weeks resigned to launch Murray’s Creole Pub in the Highlands.
Kelly is confident she'll be able to successfully handle her new role as executive chef.
"I've been working at North for over three years now," she said. "So I know it inside and out. I know everything that our owners and everyone expects to come from our restaurant."
Kelly said it was hard hearing that Weeks was leaving, but didn't hesitate to step up in his place.
"It wasn't something I really had to question," she told Business First.
Kelly said her culinary approach is inspired by her Appalachian upbringing, but also embraces the many subcultures that influence Southern cuisine.
"Sustainability and just Southern Appalachia are a big part of my life," she said.
Kelly, 30, began her professional cooking career in Lexington, Kentucky, under the guidance of celebrated chef Ouita Michel — a six-time James Beard Foundation Award nominee — at Smithtown Seafood and Honeywood.
That's where Kelly met Weeks, who convinced her to come to Louisville.
In her new role as executive chef, Kelly said she will make a few changes to the North of Bourbon menu to better reflect her background.
"Our menu will be changing on September 24, just a few weeks from now," Kelly said. "I’m going to leave the staples on there. You know, our boudin balls, our catfish. Our dinner menu, our happy hour and lunch will be, for me, a little more Southern meets Cajun Creole cuisine. I hope to see more people in for lunch and happy hour, there's going to be a lot of new, really good options available."
One of those options will be a rotating Meat and Three, a classic Southern meal deal where patrons get one meat dish from a selection of options and three side dishes.
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