A native of Dayton, Ohio, Mark Ford began culinary journey in Kitchens at age 14. In 2004 he transplanted himself to Louisville, Ky to attend Sullivan University’s culinary arts program. In 2008 Mark had his first experience working under Chef Anoosh Shariat at his restaurants Brownings and Park Place. He followed his time with Anoosh with stints working as Sous chef for Anoosh protégé Daniel Stage, as well as positions as Executive Chef at downtown restaurant St. Charles Exchange and as Executive Chef at Westport Village restaurant Artesano Tapas. Touting German-Italian heritage, Chef Ford also picked up valuable experience with French, Spanish, Latin American and American southern cuisine while living in Louisville. Mark returned to work for Chef Shariat at the beginning of 2018 as Chef de Cuisine of Shariat’s namesake restaurant Anoosh Bistro.
Chef Patrick Roney’s passion for cooking came from an early age in his mother’s garden, outside Baltimore, Maryland, with a salt shaker and a sun ripened tomato.
Today his philosophy has come full circle, his roots shine true in the fact that he is ingredient driven and prefers little confusion on the plate. During Patrick’s culinary training at the Culinary Institute of America, Hyde Park, New York, he became skilled in several cuisines. Although, today he truly is focused on Contemporary American Cuisine with an emphasis on Farm to Table.
The opportunity came at Harvest (a Louisville darling) the pioneer of the farm to table movement. During a two year command, he earned a 4-star review from the Courier-Journal as well as forming lasting relationships with many of the local farmers. This bond with local agriculture and eagerness to become more involved on a farm, Roney joined the hospitality team at Ashbourne Farms.
He is Chef de Cuisine under Jason Jones and helped to open the doors to the kitchen at the Show Barn. It seems that all the career experiences Patrick has had have led him to this dream destination.
Food is a celebration for chef James Moran. The executive chef of 8UP Elevated Drinkery & Kitchen gained his love for cooking, like most chefs, as a child. But the dishes he made were traditional Korean fare like kimchi, Kalbi and bulgogi. The Sullivan University graduate has gone on to combine those roots with his classical French training and influences of Cajun-Creole from his time staging in New Orleans, and Latin from his work as chef de cuisine at Louisville’s award-winning Seviche under executive chef Anthony Lamas. Moran’s global-inspired cuisine at 8UP includes bar snacks, small plates and seasonal entrées served in the lounge, dining room and spacious rooftop patio. He participated in the 2018 Charleston Wine + Food Festival and the 2018 Atlanta Food & Wine Festival. In addition, Moran has cooked at the James Beard House in New York City four times.