The craft beer movement in Kentucky is exploding not only in volume, but in quality. Pat Hagan, Beau Kerley, and Brad Culver wanted to create a place where all of the fine craft beers the state had to offer could be found under one roof. The result: Crescent Hill Craft House.
Chef Tim Smith
Executive Chef for the Craft House
Chef Tim began his quest to become a chef while working at Mama Grisanti’s restaurant in Louisville, Kentucky. From November 1990 until
July 1999, he worked at learning the many facets associated with operating a restaurant kitchen. He was mentored by chefs there, learning on-the job, and became the Sous Chef for the restaurant from July 1999 until September 2002.
In September 2002, Mama Grisanti’s restaurant was re-designed, changed its focus and became Napa River Grill. Chef Tim was named the Executive Chef. He was responsible for overseeing all aspects of the kitchen including: creating and developing menus, specification and recipe manuals; hiring and training staff; purchasing and inventory of food; planning and implementing successful promotional programs to effectively market the services of the restaurant; planning and coordinating special events and functions; and, all other aspects of maintaining a restaurant kitchen.
From May 2006 until he took the responsibility as Executive Chef for Craft House, Chef Tim was the Executive Chef for other restaurants in Louisville, Kentucky:
- Avalon Restaurant
- 60 West Bistro & Martini Bar (formerly Café Emilie)
- Red Star Tavern
- BBC/Four Roses Bourbon Barrel Loft
During Chef Tim’s career, he researched and developed numerous menus for all the restaurants in which he worked. He also planned the special events, such as wine dinners, in-home caterings, weddings, off-site caterings, and personal chef experiences.