Edward Lee
Chef / Co-Owner
A Brooklyn native, Edward found his way to Louisville during Derby 2003 and within a year, he bought 610 Magnolia with partner Brook Smith. Since then, his accolades have appeared in Gourmet, Bon Appetit, New York Times Magazine, GQ, Esquire and many other publications. In 2010, he won the Iron Chef America competition in an episode that featured “Tongues and Cheeks.” In 2011, he was a Finalist for The Best Chef Award Southeast from the James Beard Foundation. When he is not singing karaoke or eating fried chicken, he is hard at work on a cookbook to be published in spring 2013 by Artisan Books. Check out www.chefedwardlee.com for more about appearances and special events.

Brook Smith
Partner 610 Magnolia
Back in 2003, the agreement to close the deal on 610 Magnolia was secured over a bottle of wine and a handshake in a NYC Bistro. And that’s exactly the kind of person Brook is: a passionate gourmand, art collector, sponsor of the Arts, risk taker, self-made success and most recently, wine producer. Though he is a behind-the-scenes partner, his grand presence is always an inspiration at 610.

Nick Sullivan
Chef de Cuisine
Originally from Tennessee, Nick is a graduate of the Sullivan University Culinary Program where he was awarded the ACF Regional Culinarian of the Year. His southern roots and modern techniques are a natural fit to the menu he conjures up every weekend. Keep up with everything in the 610 kitchen with his latest postings on Facebook.

Kevin Ashworth
Chef
After graduating from the University of Cincinnati with a business degree, he set upon a culinary career that has taken him from managing Cincinnati’s largest gourmet pizza restaurant to The Midwest Culinary Institute where he graduated top of his class and oversaw their fine dining restaurant, The Summit. His mad energy and comedic chops is the fuel behind our constantly evolving kitchen.

Robert Aquilino
Restaurant Manager/Wine Director
Our extensive and ever changing seasonal wine list is entrusted to Robert who interprets how it will complement a menu that can change from week to week. Originally from Sao Paulo, Brazil he has lived in NYC, Nantucket, San Francisco and South Florida working in some of the best restaurants and hotels from coast to coast. His experience elevates everything that happens in our front of the house program.