The Fat Lamb in Louisville, Kentucky: Meet the Chef

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED JUNE 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Dallas McGarity of The Fat Lamb in Louisville, Kentucky.

Executive Chef Dallas McGarity of The Fat Lamb in Louisville, Kentucky

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in rural South Carolina. We had so many great foods around us. Farmers with fresh beans and corn to dairy farmers with fresh milk, to hunting deer, rabbits, and doves as a kid. Tons of fish too. Freshwater and saltwater along with fresh shrimp, crab and oysters. Growing up around all that with a mamaw that can cook will certainly shape your relationship with food. I quickly learned that having great ingredients is one of the first steps in making fantastic food.

The Fat Lamb in Louisville, Kentucky

Tell our readers an interesting fact or two about yourself.

An interesting fact about me is that I won Chopped on the Food Network. It was a very cool experience, but it is definitely a game show for chefs. The pressure is also very real. You have to think fast and one mistake can send you packing.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

One of my favorite things to eat right now is Chili Crisp. It is a Chinese condiment made out of oil, crispy soybeans, garlic, chili flakes, onions, scallions, and other aromatics. It is amazing on all kinds of stuff. I put it on any kind of pasta or noodles and sometimes I like to put it on salads. It has a nice subtle spice but has a great texture to add in. I am a texture person with food.

The Fat Lamb in Louisville, Kentucky

What are three ingredients that you simply couldn’t live without? 

Three ingredients that I can't live without are garlic, good olive oil, and high-quality vinegar. These three ingredients are always something that I can build a great foundation with when coming up with dishes.

We love the art behind plating. What do you love about designing the perfect dish?

Plating dishes is one of the fun parts for me. Everyone eats with their eyes first so it is very important to make sure that each dish is appealing visually. I like a modern and minimal look when plating but each dish should have it's own personality on the plate.

The Fat Lamb in Louisville, Kentucky

Tell us about one of the most creative dishes you’ve created?

I think one of the more creative dishes I have created is our Nutella Mascarpone Mousse. It was kind of a happy accident. It has the tartness of the mascarpone cheese but the richness and sweetness of the nutella. Kind of a cheese course in your dessert thing.

The Fat Lamb in Louisville, Kentucky

Share your most recent awards and accreditations with us!

I have received a ton of accolades through my career. I have been to the James Beard House and cooked at food festivals. I have won best restauranteur awards and chef awards and have received a ton of praise from the local community in Louisville, but it's not about all of that for me. It's great but you're only as good as the last dish you make. My focus has been on creating delicious food for people and helping them make memories in my restaurant. It's why we do it. To make others feel happy and create memories.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Trends that I am seeing right now in great restaurants are less is more. Ingredient focused cuisine is what I have been seeing chefs concentrate on lately. Great quality produce/meat with a high level of skill to put together something amazing is what has been happening. I think lots of chefs are looking to get back to their roots and use those ingredients they grew up eating or are nostalgic about from working in a certain place. It really is refreshing and inspiring.

What’s your favorite cocktail or beverage of choice?

My favorite go-to cocktail is a Negroni. Simple, potent, bitter, and delicious.

What do you love about being the Executive Chef of The Fat Lamb in Louisville, Kentucky?

What I love about being the Executive Chef of The Fat Lamb is the culture of our restaurant. We have a great team, front and back, that works super hard to make sure everyone is happy, including ourselves, in an open kitchen where guests can watch what we do. It really is fantastic to develop and lead such a great team of chefs and front of the house staff.