Levon Wallace

Executive Chef, Cochon Butcher

A California native and graduate of the California Culinary Academy in San Francisco, Wallace apprenticed at some of the city’s finest restaurants before becoming Chef de Cuisine at the Ojai Valley Inn receiving the coveted AAA Five Diamond Award. In 2008, opportunity lead him to Martha’s Vineyard where he worked as Executive Chef for two boutique hotels on the New England Coast before becoming Corporate Executive Chef for Scout Hotels, overseeing five properties with six restaurants.

In 2012, Wallace joined Proof on Main in Louisville’s 21c Museum Hotel as Executive Chef. He made a very successful integration into the Southern food scene during his tenure there, earning him a number of accolades, including the title of 2014 Rising Star Chef from StarChefs.com. He is an active member of the James Beard Foundation and participated in the inaugural Chefs Boot Camp for Policy & Change.