Chef / Co-Owner
Chef Edward Lee is a nationally recognized chef & proprietor of 610 Magnolia in Louisville, Kentucky. Born and raised in Brooklyn, NYC, it seems like his whole life was destined to end up in Kentucky. He first traveled to Louisville to work with former chef/owner Eddie Garber and was so impressed with 610 Magnolia and Kentucky’s local farms that he returned the next year to make the place his own. It was a risky move to leave New York’s bustling culinary scene to start over in Louisville but the risk has paid off.
With Chef Lee at the helm, 610 Magnolia is once again praised as the fine dining destination of the city and the region. The restaurant has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, and most recently a 16 page feature in the October 2009 issue of Gourmet Magazine. He was a finalist for the James Beard Foundation Best Chef Southeast category in 2011 and 2012. In 2010, he defeated Iron Chef Jose Garces on Iron Chef America in a battle that featured Tongues and Cheeks. He was a fan favorite on Top Chef Texas Season 9.
In 2007, Chef Lee launched The Wine Studio housed in a contemporary building just across the street from 610 Magnolia. The venue boasts a state of the art home kitchen sponsored by Kitchen Aid and a 900 square foot wine cellar. This new venture includes a retail wine shop, cooking classes and unique dinner concepts that reinforce Chef’s Lee’s Farm to Table cuisine.
Chef Lee will open a new venture by winter of 2012 and will release an upcoming cookbook published by Artisan Books in Spring 2013.
Kevin has been with our group for over 5 years, first as a sous chef for 610 Magnolia, then as the Executive Chef of our sister restaurant, MilkWood and now back to 610 Magnolia as Executive Chef. Through the years, he has traveled and cooked with Chef Edward Lee in places like Korea, Malaysia, Milan, Italy and many cities across America working with the most reputable chefs of our generation. His ability to bring a fresh perspective to classic southern dishes has earned him recognition from peers and critics alike. His dishes have been featured in several publications including Garden & Gun, and Southern Living magazines. He was a finalist for the Eater “Young Gun” award, is a regular on the festival circuit from Atlanta – NYC, and recently appeared on The Cooking Channel.
Please join us in mid-January as we unveil an exciting new menu that combines all of his travels, passion and experience. We are always excited to push the envelope and continue our evolution at 610 Magnolia towards a cuisine that is both delicious and meaningful. Along with Chef Lee, we are confident that this new chapter of 610 Magnolia will continue to delight and inspire.
Restaurant Manager/Beverage Director
Wine, spirits and cocktails have always been a source of great joy and pride for us at 610 Magnolia. Over the years, we have evolved our wine list and cocktail menu to reflect our ever-changing tastes and approaches. Ricardo Barillas has been in charge of our beverage program for the past year and we are excited for him to refashion our wine and cocktail lists to reflect his philosophy. As the trends change and the beverages of choice alternate from brown to clear or red to white, Ricardo remains focused on the perfect harmony between our seasonal cuisine and southern hospitality. His knowledge is defined by his travels to destinations around the world and enjoying the fare offered by the locals with the libations they recommend. “Sharing a dinner table with a group of people is more than just a meal, it is an experience that muddles our cultures together. If you gather up all the elements of a memorable evening: the food, emotion, laughs, and conversation and envision them as ingredients in a cocktail, you are forever left with a sensory rich experience.” Said Mr. Barillas as he explained his passion for creating a memorable experience through service, cocktails, and wine pairings.