Chef Info

Executive Chef Allen Hubbard, Sr.

For all his life, Executive Chef Allen Hubbard has had an undeniable passion for the culinary arts. His cooking career started at an early age when his grandmother would give him the responsibility of preparing certain items for family meals and church gatherings. These small jobs sparked an interest that had Allen preparing from the time he was in high school to become a chef.

After graduating from high school, with a specialization in the culinary arts, Allen entered the Marine Corps where he took the role as a chef. Several years and a couple of honorary awards later Allen attended Sullivan University and graduated with an Associates Culinary degree.

Now, with the passion and the knowledge, Allen began his career as a chef. For thirteen years he worked with Vincenzos, an “old school” Italian fine dinning organization, where he was responsible for multiple tasks. After leaving Vincenzos, Allen took on executive chef jobs with Louisville Presbyterian Seminary and then Bellarmine University.

Allen not only enjoys cooking Italian food at Martini but also at home. This may be why some of his favorite items to have handy at home are crushed red pepper and garlic along with his sharpened chef knife. When entertaining for friends and family, his seafood pasta with shrimp, cherry tomatoes, asparagus and parmesan cheese is a big hit that everyone enjoys.

When Allen is not in the kitchen his favorite place to be is the racetrack, where he enjoys watching the horses and making the occasional bet.

Allen’s advice is to stay focused, find out what you want in life and work for it. If being a chef happens to be what you want, be prepared to work hard because you have to earn it.