Q&A With Eric Shaw, Executive Chef at Jack Fry's in Louisville - Louisville Article
Q&A with Eric Shaw, Executive Chef at Jack Fry's Restaurant in Louisville Follow @nyccitiview
Eric Shaw is back at Jack Fry’s restaurant in Louisville, this time serving as Executive Chef after previous stints with us as Chef de Cuisine and as a Line Cook. He worked most recently in Chicago as a Sous Chef at beloved farm-to-table staple Lula Café, and before that at its sister restaurant, Nightwood. During his time in Chicago, Eric was heavily involved with Pilot Light, a chef-driven nonprofit focused on promoting children’s food literacy by infusing culinary arts with existing school curricula.
How did you develop your love of cooking?
My mother, and later when my grandmother lived with us, were both excellent cooks and bakers in their own right. That and my parents love of good food, taking us to fine restaurants growing up made me fall in love.
How did you end up in or choose to work in Louisville?
The first time was to go to graduate school, the second was to move back and be closer to family while also being in a vibrant food culture.
What is your favorite thing about cooking?
Making people happy.
What is your favorite thing about living in Louisville?
The mixed up Midwestern, Southern, and Appalachian cultures with an expressive international scene as well. It gives a chef a lot of room to try different dishes, and to experiment with interesting cusines in the restaurant knowing the customers will be open to it.
Your thoughts on the future of Louisville’s foodie scene?
I am enjoying the greater focus on cooking vegetables in major metropolitan areas, and looking forward to it taking off here.