chef bios
chef rivas (left) & executive chef ashby (right)
jeremy ashby, executive chef/owner
Executive chef Jeremy Ashby is a native of Kentucky. He received his culinary degree from Johnson & Wales University in Charleston, South Carolina in 2000. After pursuing additional training and experience (including working with renowned chef Norman Van Aken) in Charleston and Miami, Executive Chef Ashby returned to his Kentucky roots. He has been with AZUR since 2006 and became a partner in 2007. Executive chef Ashby also earned a degree in business and hospitality from the University of Kentucky. His culinary decisions are influenced by many things, not the least of which is passion for relationships and delighting people with food. "It should be about eating out, not feeding. I like the aspect of friends at the table."
miguel rivas, chef/owner
Chef Miguel Rivas immigrated from the Dominican Republic when he was sixteen years old. He obtained his culinary arts degree from the New York Restaurant School in 1994. He worked under the famous restaurateur Jean-Georges Vongerichten in both Jean-Georges' Restaurant and Vong in New York (Note: Vong closed in late 2009 after 17 years). Chef Rivas is one of the original founders of AZUR and has been a driving force from the beginning. The most exciting part for Chef Rivas, other than owning his own restaurant, was bringing something unique to this area. "AZUR is very different than the other Lexington restaurants. We have entrees that are representative of larger metropolitan areas and the décor is European-style with bare tables and bold colors." Chef Rivas also holds a degree in hospitality management and has studied in France.
justin clark, sous chef
Sous chef Justin Clark, a Kentucky native, combines his 15 years of restaurant experience with creativity to expose people to new and exciting cuisine. Utilizing the freshest ingredients and an artist touch to build a fusion of flavors and vision, his goal is to provide a healthy different experience. "I find it best to take basic ingredients and fundamental concepts of flavor and function, mix in a bit of science and theory, let the imagination go wild and watch the food create itself." Sous chef Clark is often showcased in the AZUR Chef Series dinners with an emphasis on Asian cuisine (his personal passion). His last Chef Series dinner was a tribute to American Indian cuisine and the ingredients were representative of many tribes across the country.