Geoffrey Heyde: Fork & Barrel - Louisville Article

Geoffrey Heyde Fork & Barrel

Geoffrey Heyde: Fork & Barrel

Aug 17, 2018
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Originally from New England, Geoffrey Heyde was lured into the culinary world when his passion for food and the industry was recognized at an early age. Geoffrey went on to study culinary arts at the world-renowned Culinary Institute of America in Hyde Park, New York. He learned to prepare and present foods that magically bring together aesthetics and taste while developing his own unique style and flair. Geoffrey has dedicated his energies to better understanding Kentucky’s fascinating food history and trends, fashioning them to accommodate Louisville’s unique and down-to-earth lifestyle. Opening Fork & Barrel has been a dream of Geoffrey’s for a long time. Alongside his wife, he has created the adventure of a lifetime.

How did you develop your love of cooking?

At home, my family always cooked breakfast, lunch and dinner. We ate breakfast at the kitchen table, lunches were packed for school and dinner was always around 5:30/6pm when my father came home. Mom did most of the cooking and it was something I enjoyed helping with. When it came time to decide what I was going to do for a living I decided what better than to do something I love.

How did you end up in or choose to work in Louisville?

We moved to Louisville in 1996. My father worked for Brown-Forman and I made Louisville home with friends and Family. I moved away twice and kept moving back so I feel like this is home and where I want to have a family.

What is your favorite thing about cooking?

I love the immediate gratification you get when a guest has a memorable experience and they are excited about the food and service they have received. It is what makes us all tick I think.

What is your favorite thing about Louisville?

Louisville is probably one of the most friendly places I have lived. It is the biggest small town where you can go almost anywhere and find someone you know or make friends with someone you meet. Louisville has a ton of restaurants that you can always find something you are craving.

Your thoughts on the future of Louisville’s foodie scene?

There are a lot of folks that think they are Foodies and they are just really picky people that know a little about food, but a lot about what they like and don't like, which makes the scene interesting. There are a lot of restaurants coming and going but there is a large group of us that are making noise and giving the public what they are looking for. We are not pretentious or too far outside the box for people to be able to approach us.

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