Ouita Michel is a great friend of the UK Markey Cancer Center and is always willing to share her time to help patients and caregivers when it comes to preparing simple and healthy meals.
Ouita Michel’s restaurants have purchased more than $3 million of Kentucky-grown meats, dairy products, fruits and vegetables over the last 19 years. Her reputation and commitment to sustainability have earned speaking invitations and awards from local, regional and national organizations.
Michel’s work earns accolades from local and national fans of her cuisine. She has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times, competing against chefs in major metropolitan areas. Michel is an alumna of the James Beard Chefs Boot Camp for Policy and Change, a collaborative for chefs who work to improve the world’s food systems. Michel and her restaurants are regularly featured in local and national media, such as The New York Times, Southern Living, Garden & Gun, Food Network and Cooking Channel. She was a guest judge on Bravo’s Top Chef Kentucky series.
Ouita’s restaurants include Holly Hill In, Honeywood, Smithtown, Wallace Station, Windy Corner Market, Zim’s Cafe as well as the Midway Bakery.