Naive’s executive chef Kendell Sheppard featured in Cuisine Noir Magazine

Kendell Sheppard, late of Brookyn and the Butcher, began his tenure as consulting executive chef at Naive at the end of October and was greeted with some very good ink at Cuisine Noir Magazine. Transitioning to a new venture is always exciting. For Sheppard, that entails moving on from Brooklyn and the Butcher to become the new executive chef at Louisville’s Naive, a concept that zeroes in on organic food, local farms and catering to those with dietary preferences or restrictions, including vegetarian and vegan options. It’s certainly a far cry from his prior restaurant’s “mea ......Read more