Chris Lilly

Kevin Ashworth

Chef Kevin Ashworth has always been passionate about working with his hands, something he
learned growing up in Cincinnati and watching his grandfather work on a farm. Ashworth
began working in restaurants at the age of 15, eventually deciding to attend culinary school at
The Midwest Culinary Institute. Shortly after graduation, Ashworth cooked at an event at the
school, where Chef Edward Lee was in attendance. Lee invited Ashworth down to Louisville
for The Kentucky Derby and promptly hired him as a line cook at 610 Magnolia.
Over the next few years, Ashworth became an integral part of Lee’s team, helping lead the
kitchen at 610 Magnolia as sous chef. In 2013, Ashworth became the opening chef at MilkWood,
Lee’s second Louisville restaurant. That same year, Ashworth was a semifinalist for Eater’s
Young Guns Award. Additionally, MilkWood received recognition from the James Beard
Foundation as a semifinalist for Best New Restaurant 2014. In 2016, Ashworth returned to 610
Magnolia as executive chef, where he has continued creating thoughtful and innovative new
menus each week. He has also launched a greenhouse for the restaurant, growing herbs,
radishes, beets, leafy greens, fennel, edible flowers, beets, figs, watermelons, cucumbers,
kohlrabi, squash, beans, and thirty different heirloom tomato varieties.
Ashworth lives in Old Louisville with his wife Amy and their daughters Nora Pearl and Sadie
June. When he’s not working, he enjoys spending time with his family and gardening.


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