A California native, chef Levon Wallace attended the California Culinary Academy in San Francisco where he immersed himself in the Bay Area’s fresh produce, farm-raised meats and artisan cheeses. From there his undying passion for food was born, apprenticing at some of the city’s finest restaurants and absorbing all that he could. He has cooked for several prestigious inns where his culinary leadership has provoked recognition from Zagat and the Los Angeles Times in addition to receiving both AAA Four and Five Diamond Restaurant Awards for Maravilla at the Ojai Valley Inn as the Chef de Cuisine. After a stage at the world-renowned restaurant Charlie Trotter’s, Wallace sought out his own kitchen and joined the Harbor View Hotel & Resort and The Kelley House in 2008 as Executive Chef. There, Wallace and his team focused on reinventing classic New England flavors while drawing inspiration from truly artisan sources and the people who produce them. The Hotel’s flagship restaurant, Water St. has garnered appreciation from the New York Times, Boston Magazine and The Travel Channel as well as the island’s own unique and high profile residents. After that, Wallace took a more global perspective as Corporate Executive Chef for Scout Hotel & Resort Management in 2010, bringing his culinary sincerity and dedication for excellence to the company’s growing portfolio of hotels including properties on Cape Cod and the Islands of Martha’s’ Vineyard and Nantucket.
At Proof on Main, Wallace’s approach of soulful, honest cooking will continue the restaurant’s mission as a showcase for the bounty of the Ohio River Valley. His exciting, seasonal menus pay homage to organic gardening, local farmers, artisanal producers and sustainable agriculture.
Wallace was named a 2014 Kentucky-Tennessee “Rising Star” by StarChefs.