Meet Our Chefs
Chef David grew up in upstate New York born into a family that spent some of its most cherished time in the kitchen. From a young age he felt drawn to cooking and travel, and pursued his passion as far north as New Hampshire, far south as Florida, even as far as to travel to Holland for a year. Being inspired by the “Making of a Chef”, he pursued a degree at the Culinary Institute of America at the Hyde Park campus to round out his experiences, and fell in love with the world of hotels. To David, food is the story of human survival through time and he feels both empowered to be true to the values that make food experiences wonderful but also free enough to challenge tradition in ways that are approachable to the average diner. Always enjoying a challenge he has had the pleasure to join the Fall City Market team in an adventure of launching what will soon surely be an integral experience for the metropolitan Louisvillians.
With over ten years of experience in the culinary industry, Jaclyn has developed distinguished management skills while maintaining the thirst for knowledge in creating modern desserts and presentations. Upon graduating from Sullivan University, she was the sole student chosen to work the 2011 winter olympics in Vancouver, Canada. After her return, she ventured to New York city to stage at some of the top restaurants in the city – Gramercy Tavern and Lincoln Ristorante in the Lincoln Center. Her dedication to her craft and continuous desire to learn has landed her several appearances on local news stations as well as spotlights in some of Louisville’s top rated magazines and news outlets. She continually pays homage to her favorite saying, “Be humble. Be hungry. And always be the hardest worker in the room.”
Chef Richard was born and raised in San Antonio and as the youngest of five had a drive for making his parents proud. As a child, he saw that food brought his family together and illuminated happiness. Prior to moving to Louisville, Chef Richard spent three years at the Rosemary Catering Group in the purchasing department, but his goal was to work in the kitchen and become a chef one day. He worked hard to transition into Chef roles at Grand Hyatt in San Antonio, Grant Hyatt Atlanta and Hyatt Regency Resort in San Antonio for a total of seven years. Following that, he reconnected with Chef David Deegan, who he had worked with previously, and together they teamed up to make the move to Louisville to create Falls City Market.