Chef/Owner of Lilly's Bistro
Rep. John Yarmuth, KY-3
Chefs Boot Camp alum, May 2013
Areas of interest: school nutrition standards, obesity, responsible sourcing, agriculture, sustainable seafood, and food affordability and accessibility
"We started sourcing locally in ’88. We’ve walked the farms and seen the cattle and have total faith in how they process and feed.”
Kathy Cary considers supporting her regional Kentucky farm and culinary community to be her most important role as a chef and business owner. She has always purchased locally, sourcing ingredients from those she knows and trusts.
Affiliated organizations: Chefs Collaborative and Slow Food Bluegrass