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Chef Kathryn Fink, High Stakes Rooftop Grill Courtesy Photo

Chef Kathryn Fink with High Stakes Rooftop Grill has been nominated for the Produce Excellence in Foodservice Award. This award is an honor that awards chefs and foodservice operations for their ability to think outside of the box regarding their use and feature of fresh fruits and produce in their operations.

LEO reached out to Chef Fink’s team and asked how she felt about this honor. “As a new chef in Louisville, I’m passionate about incorporating local ingredients and supporting farmers, vendors, and family-owned businesses. At High Stakes Rooftop Grill, we focus on sustainability and reducing food waste. With our first anniversary approaching, being nominated for this award is an incredible honor that showcases what we’re doing in the kitchen here.”

Chef Fink’s dedication to showcasing fresh produce is at the heart of High Stake’s menu, where creativity and flavor come together to delight guests. As the executive chef of High Stakes Rooftop Grill at Tempo, she leads the culinary vision for the hotel’s signature dining experience, offering bold, ingredient-driven dishes that emphasize seasonality and sustainability. Her transition from human resources to the culinary world has shaped her thoughtful approach, drawing inspiration from her experiences in North Dakota and Minnesota and her time with James Beard award-winning Chef Amy Thielen.

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At High Stakes, located atop Tempo Hilton in the heart of Louisville’s vibrant NuLu district, Fink crafts innovative menus that highlight regional flavors while fostering a welcoming and collaborative kitchen environment. With a passion for hospitality, she is redefining the rooftop dining scene in Louisville, bringing a refined yet approachable experience to both hotel guests and locals alike.

The selection criteria used to evaluate the nominees include:

  • Creativity in using fresh produce in concept development and menu design, including the ability to incorporate produce into culinary trends
  • Knowledge and use of proper fresh produce handling procedures
  • Produce-related outreach or special events, such as community service projects, local educational outreach, etc.
  • Recognition among peers and/or by their company, such as awards, additional responsibilities, and training

The award winners are recognized at the IFPA Foodservice Conference, held each year in Monterey, CA.

This article appears in Mar 28 – Apr 3, 2025.

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