SOUTHERN CHEFS

Ouita Michel

Ouita Michel (wee-tah my-kul) is committed to the idea that richness and quality are found in traditional foods. She searches for ways to reinterpret dishes from Kentucky and around the world and is devoted to supporting local farmers. It’s that "straight from the garden and what’s old is new again" approach that Ouita says is the heart of the cuisine at Holly Hill Inn.

Born in Wyoming, Ouita and her family moved to cities such as New Orleans and San Juan, Puerto Rico, before settling in Lexington, Kentucky. There, the family tended a large garden that offered a bounty of fruits and vegetables, the backbone of her family’s meals. Influenced by her mother’s eclectic organic cooking and her grandmother’s traditional recipes, Ouita developed her own culinary style. She believes in cooking that respects both the character of ingredients and historic traditions — "cooking with a purpose."

Career Highlights

After graduating with a degree in political science from the University of Kentucky, where she was a national champion debate team member, Ouita moved to New York and worked in several restaurants before enrolling in the Culinary Institute of America. She graduated with honors as valedictorian of her class. There she met her husband, Chris, also an aspiring chef. Together they returned to Lexington, where Ouita honed her culinary skills as a sous chef for Dudley’s Restaurant and as executive chef for Dupree Catering.

Ouita and Chris teamed up as managing partners to open Emmett’s Restaurant in Lexington. As executive chef, Ouita prepared traditional Southern fare with a twist, marrying classic cooking techniques with traditional Kentucky foods.

Holly Hill Inn – A Dream Come True

Today, Ouita and Chris are keepers of the rich heritage of the Holly Hill Inn in Midway, which they bought in 2000. Purchasing the circa 1845 homestead and inn is a dream come true for Ouita, who has fond memories of the historic inn and is continuing its longstanding tradition as a hospitable gathering place. The inn is just 15 minutes west of Lexington, so Ouita enjoys being close to her family. In fact, her sister, Paige Richardson, and Paige’s husband, Jared, are co-owners with the Michels of Wallace Station, a celebrated country deli and bakery in an old train depot just outside Midway on scenic Old Frankfort Pike.

Recognitions & Community Service

A former Madeleine Kamman scholar, Ouita was named one of "Forty Under Forty New Leaders for a New Millennium" in the state of Kentucky by the Shakertown Round Table. She has served as president of her local chapter of the American Culinary Federation and has been featured in many publications, including the New York Times, Bon Appetit and Food & Wine. In 2004, Ouita and Chris were invited to create a Taste of Kentucky dinner at the James Beard House in New York. Active in her community as well, Ouita is a founder of Francisco’s Farm, an annual fine art and craft fair that draws thousands to the beautiful Midway College campus in June.

Ouita appears on local television stations frequently, demonstrating cooking techniques and promoting Holly Hill Inn's use of locally grown meats and produce.