Yes, Chef!, Northeast Regional Library’s paid Chef-in-Residence program, connects the public with chefs, bakers, food creators, culinary artists, or anyone passionate about sharing their love of cooking with the community. Residencies include workshops, demonstrations, and community engagement.
The Library’s Chef-in-Residence is made possible through grant funding from the City of Lyndon.
January
Nina Greipel
Nina Greipel is a self-taught kitchen enthusiast with a professional background in photojournalism. Nina and her family owned and operated the Gasthaus German Restaurant for 28 years until it closed in 2022. To learn more about Nina and to find her recently published cookbook, Gasthaus Cookbook & Memories, featuring restaurant favorites and family recipes that have been passed down for generations, visit www.gasthauslouisville.com/
Classes:
No registration required. Email yeschef@lfpl.org with questions.
February
Mark Pence
Mark A. Pence is a proud graduate of Sullivan University, U.S. Marine Corps veteran, and alum of the Salvation Army’s Chef for Success program. Born and raised in the historic Smoketown and Butchertown neighborhoods of Louisville, Mark’s culinary style is rooted in his community, culture, and deep family food traditions. His work reflects his belief that food can heal, connect, and empower.
Mark has showcased his talents at major events including Louder Than Life, the Black Chef Expo, and multiple culinary experiences with Churchill Downs. Most recently, he collaborated with Food Network star and Sullivan University alumnus Darnell “SuperChef” Ferguson for the Black Truffle event hosted at Sullivan University.
With a passion for uplifting others and creating meaningful food experiences, Mark continues to build bridges in the city he calls home—one plate, one story, and one community at a time.
March
Allen Heintzman
With nearly 30 years of professional experience, Chef Allen Heintzman has spent his time honing his craft and acquiring deep knowledge, not only of the culinary arts, but also food production, sustainable local farming practices, dietary trends, and the historical nature of world cuisines. Born in Louisville, he graduated from UofL (BA English) and Sullivan University (Culinary Arts), before moving to New Orleans to continue his culinary training at the famed restaurant, La Provence, where he studied under the legendary Creole chef Chris Kerageorgiou.
Ultimately, Hurricane Katrina sent Chef Allen back to his hometown where he became chef at Artemisia in NuLu. Other stops along his culinary career include BASA Modern Vietnamese, 211 Clover Lane, The Louisville Boat Club, The Exchange, and currently as Chef de Cuisine at the historic Brown Hotel.
April
Martha Morgan/Allergy Dragon
Martha Morgan is a Specialty Diet & Allergy Chef, and is also known as Allergy Dragon. Chef Martha started cooking in restaurants at 16 years old, and in 2014, switched to institutional food services in a healthcare setting. In 2019, she established her @AllergyDragon social media presence.
Martha began her food allergy mom journey in 2003 when her youngest child (then 9 months old) went into anaphylactic shock after eating strawberries. And as a chef that lives with celiac disease, among many other allergies herself, Martha has made it her mission to advocate for food allergies and celiac disease, and share her belief that everyone deserves to eat delicious food.
May
Deepa Karande
Deepa Karande is an award-winning cake artist based in Louisville, Kentucky, and the creator of D’s Sweet Creations. Renowned for her hyper-realistic sculpted cakes, she transforms simple ideas into edible works of art that blend creativity, emotion, and technical skill. Her lifelike bust cakes, celebrated for capturing the nuance of human expression, reflect her deep passion for sculpted edible art.
A graduate of the prestigious Sir J.J. School of Art in Mumbai, India, Deepa has turned her artistic background into a globally recognized career. Her innovative designs have earned her top honors, including Sculpted Cake Artist of the Year (India), Edible Sculptor of the Year (UK), and the Modelling Excellence Award (USA). Continually pushing artistic boundaries, she inspires audiences worldwide with creations that taste as extraordinary as they look.
June
Kourtnee Withers
Chef Kourtnee Withers is a Louisville native, proud Sullivan University graduate, and owner of Mo’at Luxury Private Dining. At 25, she has built a business centered on bringing elegant, imaginative meals directly to clients seeking a personalized and memorable dining experience. Passionate about community and culinary education, Kourtnee loves working with kids and inspiring others to find joy and confidence in the kitchen. She believes cooking should be fun, expressive, and far less intimidating than it seems.
