By Mckenna Graham Photos by Matt Johnson, Dan Dry, & Bill Brymer
In the pantheon of Louisville chefs, few leave behind a legacy of kindness and service quite like late Chef Anoosh Shariat. Shariat, who passed away this October at age 67 following a long battle with cancer, is known for his restaurants Noosh Nosh, Anoosh Bistro and work pioneering Louisville’s rich culinary scene. But he is also remembered for his mentorship, warm heart and generosity of spirit-- which is probably what led him to play such an important role at local charity APRON Inc. Founded in 2011, APRON Inc.’s mission according to their website is to provide “temporary, limited financial relief to professional food and beverage workers... who are experiencing financial distress due to illness, accident, emergency, or catastrophic event through no fault of their own.” Shariat was not only one of the founding members of APRON Inc. but also one of their first spokespeople.
Originally hailing from Iran, Shariat moved to Germany at fourteen to attend high school where he would have his first experience in food service- separating silverware for the cafeteria. Though this experience would make an impression on him, it wasn’t until he immigrated to the United States in the 1970’s to study engineering in Dallas, Texas that his occupational direction would fully shift into the culinary world. Due to political turmoil brewing between Iran and the U.S., Shariat’s tuition was cut off and he fell back on his food service know-how, working two or three restaurant jobs simultaneously during the 1980’s. His natural talent, grit, and drive to succeed eventually provoked developer Charles Osbourne to lure him to Louisville. Shariat would go on to become Executive Chef at Shariat’s, Park Place and finally open his own signature restaurant Anoosh Bistro in 2014. Soon after came Noosh Nosh, a casual dining concept that Shariat hoped would allow him to see his customers more regularly due to its reasonably priced food options and low-key atmosphere.
Throughout the years APRON Inc. remained close to Chef Anoosh’s heart. Shariat told Secrets of Bluegrass Chefs, “Many [restaurant workers] called and told me this has really saved my life. one small illness, one week off work is [the difference] between being able to live in your apartment or get evicted... We think of restaurant [workers], that they’re just a server or bartender but no, they’re people. They’re trying to make a living. They’re important.”
Jason Smith, current Director of Operations at Against the Grain, has known Shariat for many years. Smith was just cutting his teeth in the restaurant industry at the time he first met the chef, going to college at UofL while working a serving job at Shariat’s to pay his bills when Chef Anoosh took him under his wing.
“He taught me how to cook because he told me I was too skinny,” Smith laughs, “I used to go in early and prep in the kitchen with him and he taught me how to cook and how to run restaurants and you know I never really had intended on ending up in the restaurant business but seeing his love for it, I ended up making a career out of it”. However, it was Shariat’s contribution towards philanthropy and caring for his fellow man that really impressed Smith.
“I think one of the things about Anoosh is his passion for giving back to the community,” says Smith, “ A lot of us carried that forward because he ingrained that passion in us to give back.” Chef David Danielson, who purchased Anoosh Bistro echoed similar sentiments, commenting, “his impact and legacy continues today in organizations like APRON that promote help and healing for others in times of need.”
Gary Fox, President of APRON Inc says Shariat has been there for APRON since the beginning. He describes him as a loving person and invaluable resource, always available to help and give his time selflessly. Never shying away from the camera, he was frequently the enthusiastic face of the organization, eloquently articulating why the need for a financial safety net for restaurant workers is so great. For those with the luxury of sick days and paid time off built into their benefits package, it may be hard to imagine how the repercussions of a broken wrist or unforeseen surgery can snowball. Without the ability to clock in or make tips, bills pile up and go unpaid. Shariat was able to bring this message to the greater public and share his culinary artistry while doing so.
“Chef Anoosh was incredibly kind,” says Fox, “He made sure that what he was doing was what we most needed at the time.”
To contribute to this non-profit that Shariat loved so much, all you have to do is love to eat, drink and be merry-- at one of APRON’s many fundraising events. Each month APRON offers foodies a unique opportunity to give back through their “Chef in a Box” program. Conceived during 2020, the program offers a meal for two for $50 from a local restaurant. The proceeds are split between the restaurant and APRON, while diners enjoy a delicious meal at an incredible price. APRON also offers “Friends Raising” events each month, hosted at area bars and restaurants where guests can enjoy happy hour specials, hors d’oeuvres, games, and prizes while raising funds for an admirable cause. Finally, check out the Sparkle Ball, an event scheduled for December 7th featuring APRON as the designated charity. Hosted by Food Network’s Demaris Phillips and Patrick Hallahan from My Morning Jacket, the Sparkle Ball is being touted as a prom for adults, complete with DJ Sam Sneed, complimentary specialty cocktails, artist designed Christmas trees, auction, and immersive experiences. For information on these events or other ways you can get involved please check out APRON Inc’s Facebook or Instagram pages.
Each year APRON selects one of their grantees as a Holiday Campaign Spokesperson. Their story helps to tangibly elucidate the work their nonprofit does and bring it to light in a personal way. This year they have selected Chef Ellen Gill McCarty, whose family owned and operated Science Hill Inn for almost 40 years. Unfortunately for about the past ten years Chef Ellen has been weathering repeated bouts of cancer yet still manages to single-handedly run her catering business Gill on the Go.
“She manages a small catering company, so when she can’t work, she needs help and we’ve been able to help her,” says Gary Fox. “She is one of the most wonderful people I’ve ever met. She’s giving and funny and happy and you’d never know she was ailing... she perseveres, fights and only asks for help when she absolutely needs it. Her story is exactly who we are.”
There are many ways you can support APRON Inc. and make a meaningful impact on the lives of restaurant workers in need:
• Donate on a monthly basis: Your contribution of $166.66 a month can add up to $2,000 a year, directly supporting one restaurant worker through a grant.
• Attend our events: Join us at one of our many fundraising events throughout the year and be part of our vibrant community of supporters.
• Dine at local restaurants: Every meal you enjoy at participating local restaurants helps fund the crucial work we do and they do!
Your support, no matter the form, makes a difference. Together, we can continue to uplift those who are the backbone of the restaurant industry. Thank you for being part of the APRON Inc. family!
Visit: www.aproninc.org
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