Sign Up

Signing up is the easiest way to find low-cost trip options and plan great vacations on a budget in the beautiful Bluegrass State. Sign up for our free eNewsletter now!

Chef Gerald Coe

Coe's, Southern Shorelines

Some of Chef Gerald Coe’s earliest memories are days spent in the kitchen with his father and meals around the table prepared by his mother. He says it’s their hearts that still inspire his love of cooking today.

Chef Matt Corbin

Blue Raven, Kentucky Appalachians Region

Chef Matt Corbin’s Southern staples with modern twists reflect his unwavering commitment to serving quality Appalachian ingredients prepared with flare.

Chef Frank Bentley

Jenny Wiley State Resort Park, Kentucky Appalachian

As a child, Frank Bentley suddenly found himself cooking out of necessity for his family. But he instantly felt at home in the kitchen and soon turned those skills into a lifelong passion that fills him still. He’s just one of the passionate chefs you’ll find wowing guests at Kentucky’s State Resort Parks.

Chef Gail McConnell

Benham Schoolhouse, Daniel Boone Country

At Benham Schoolhouse, chefs put their own spin on recipes passed down for generations – and from immigrants settling in the area. As property manager Travis Warf says, flavors just "kinda got mixed into some really unique, nowhere-else-in-the-world dishes."

Chef Ouita Michel

Holly Hill Inn, Bluegrass, Horses, Bourbon and Boone Region

Tucked inside a charming inn in the heart of horse country, historic Holly Hill welcomes guests who rave about the restaurant’s elevated menu featuring traditional Bluegrass recipes in an elegant setting.

Chef John Foreman

Old Hickory, Bluegrass, Blues & Barbecue

Chef John Foreman grew up with barbecue in his blood, perfecting the unique style of tangy Western Kentucky barbecue he serves today at his family’s restaurant, the popular Old Hickory Bar-B-Que in Owensboro.

Chef Kelly Staples

Kentucky Dam Village State Resort Park, Western Waterlands

Unlike many people who feel out of place in the kitchen, Kelly Staples says “cooking picked me” because he just had a knack for it – and loved the gratification it provided – at such an early age. He’s just one of the passionate chefs you’ll find wowing guests at Kentucky’s State Resort Parks.

Chef Molly Costello

Otto’s, Northern Kentucky River Region

With its eclectic dining room and sidewalk tables, there’s no doubt Otto’s is a local hot spot. Just don’t be surprised if it feels more like you’re dining at Chef Molly Costello’s home.

Chef Sara Bradley

Freight House, Western Waterlands Region

Chef Sara Bradley partners with local farmers to bring the first and most exclusive farm-to-table experience in Western Kentucky. “Food is more than just eating,” says Sara, defining Freight House’s belief in sustainability through creativity.

Chef Kathy Cary

Lilly’s, Bourbon, Horses and History

Few restaurants celebrate local farms and food as passionately as Lilly’s. It’s part of Chef Kathy Cary’s mission to provide an unparalleled dining experience that reflects the true flavors of the Bluegrass.