Executive chef of Barn8 Restaurant & Bar at Hermitage Farm, Alison Settle is celebrated for her adventurous new takes on traditional Kentucky fare. With a menu focused on local, heirloom and seasonal ingredients, Hermitage Farm’s farm-to-table operation, connecting place to plate, provides the perfect showcase for Settle’s unique culinary prowess and creativity at Barn8. A native of Lexington, Kentucky, Settle studied marine biology at the University of Kentucky before moving to Munich, Germany, on a whim of self-discovery to assume the role of an au pair.Settle’s growing excitement to prepare and serve delicious food matched with an advanced understanding of biologyplaced her in an advantageous position to enroll in culinary school. During her time at Sullivan University’s Culinary Arts Program in Louisville, Kentucky,Settle honed her skills in some of the region’s top kitchens, including Holly Hill Inn, Holy Grale, Portage House and Red Hog. She was selected to participate in multiple national culinary competitions, including Food Network’s Guy’s Grocery Games; James Beard Foundation’s Women in Culinary Leadership Cookoff; and the San PellegrinoYoung Chef Competition. In 2022,Settle was named a James Beard Foundation Best Chef: Southeast Semi-finalist.Today, as executive chef of Barn8, Settle works closely with her culinary team to craft a seasonal menu focused on fresh produce harvested from the restaurant’s on-site gardens, three-tier climate-controlled greenhouse, and Hermitage Farm’s 683 acres; as well as incorporating bison, beef, pork and chickens from neighboring farms.