2012 Top 5 Rising Chefs in the U.S. " 610 Magnolia
In Louisville, 610 Magnolia's 29-year-old chef de cuisine Nick Sullivan goes way beyond mint juleps and barbecue. In fact, he's bringing deep imagination and the most modern techniques of molecular gastronomy to the Southern table, all without sacrificing tradition. Originally from Tennessee, Sullivan attended culinary school where he fell in love with what he terms the "intrigue of food"; he took up the challenge of marrying contemporary cooking techniques with Southern ingredients and old-time hospitality. He developed his cooking style at Louisville's Corbett's, and then found his true calling at Edward Lee's 610 Magnolia where he mans the stoves creating exciting and provocative dishes one might call seasonal molecular, with the likes of gremolata kelp, chicken fried egg yolk and chicory rye soil.
Read GAYOT.com's restaurant review of 610 Magnolia
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