|
 Chris Howerton
Corbett's
Executive Chef
Chris Howerton never would have guessed growing up that he would be a chef. He was like every other kid growing up in the St. Matthews neighborhood of Louisville. He was going to be a football player, or a basketball player, or whatever other type of professional that kids dream of being. It wasn’t until a terrible automobile accident that left him in a full body cast for three months that he even thought about cooking anything. He was 11 years old then, and he and his brother were being raised by their grandmother.
Howerton’s grandmother may not have been able to go outside with him and throw a ball around, but she was able to show him the way around a kitchen, which would lay the groundwork for his career as a professional chef. She taught him to make everything ranging from spaghetti to waffle cones.
Following in the footsteps of many of his family members (Uncles owned Captains Quarters and Blue Boar Cafeterias); he decided to attend Sullivan University to pursue a degree in Culinary Arts. He got his degree in 1993, and went to work for the Train Station restaurant in Anchorage, Ky. After time spent there, he dove into the corporate world when he accepted positions with Romano’s Macaroni Grill and Bravo! Cucina Italiana. It was during his time at these two restaurants that he learned about the structure and organization required to be a success in this industry. In 1995, Howerton was awarded his first role as executive chef at the tender age of 24 when he was hired to work for Zephyr Cove in Louisville. Here, he fine-tuned his skills as a chef, while learning the business aspect of running a kitchen, including inventory and cost control and other administrative duties.
He has since worked at Bourbon’s Bistro and with chef Dean Corbett at Equus, so he is no stranger to the standards of chef Corbett. For the past two and a half years he has been executive chef at Club Grotto, where his eclectic menu has gained praise from several local food critics, and caught the eye of former employer Corbett. Assuming the role of executive chef at the new Corbett’s will certainly be his biggest challenge to date, but he is up to the challenge and has plenty of invaluable experience to draw from.
His professional goals include putting Louisville on the forefront of the culinary industry, by continuing to create innovative dishes and pleasing each guest that comes into his restaurant. He would love for Corbett’s to gain national exposure as one of the country’s premier culinary destinations, and knows that the only way to accomplish this goal is to provide an unmatched dining experience for each of Corbett’s patrons.
In his spare time, he enjoys spending time with his 8-year old. Together they enjoy playing football and going fishing. The interests he pursues in his free time are as well rounded as his menus, as he enjoys water-skiing, golf and riding his motorcycle with friends.
|
Matthew Purzycki