My name is Chloe Dykes and I was born in Houston, Texas. Southern and Hispanic Food are the base of my food knowledge. I have been cooking since I can remember, and it has always been my means of expression. At 21, I was educated in Classic French Technique. To me, it is imperative I continue to learn more about food and remain open to new and different things. I have really been fortunate in the experiences I've gained: I've been able to gather knowledge from talented chefs all over Kentucky and beyond. I have always been a "hit the ground running" type of person so it does not come as a surprise I was able to become Executive Chef before the age of 30.
The Lexington Country Club has taught me so much over the years. I am so lucky to be here now guiding the culinary program. Chef Robert Myers hired me many moons ago and the loss of him was one I will never forget. I think about him often when I am planning menus or prepping in the same spot he used to. I know he would be proud of the accomplishments of LCC.I want to continue in his honor and only elevate from here.
The Lexington Country Club has taught me so much over the years. I am so lucky to be here now guiding the culinary program. Chef Robert Myers hired me many moons ago and the loss of him was one I will never forget. I think about him often when I am planning menus or prepping in the same spot he used to. I know he would be proud of the accomplishments of LCC.I want to continue in his honor and only elevate from here.
