COACH LAMP RESTAURANT & PUB RICHARD LOWE, CC; EXECUTIVE CHEF A BRIEF HISTORY The building that houses the COACH LAMP RESTAURANT & PUB was built in 1872. Folklore has it that it was used as a coach stop in and around that time. At the turn of the twentieth century it became a General Store selling seed, yard goods, feeds, and other general items of interest needed for that time. This is not folklore; we know this to be true! In 1937, Louisville experienced the "Great Flood" and Dominick Maier owned the Swan and Vine Bar located just down the street. After the flood, his bar was destroyed and he moved into business to what is now the COACH LAMP RESTAURANT & PUB. Maier's Bar and Grill was known for its roast beef and mashed potato plate, a tradition we still carry on to this day. When Dominick retired, he handed the business down to his sons. They added the back bar, which is from the Post Office on Broadway and they also added the pink ceramic tile which we uncovered in 2000 while during our first renovation. In the mid 1970's, two local attorneys, Bill Clemens and Adrien O'Brien, acquired the bar and sold it in the late 1970's to Don and Phil Workman. The Workman's subsequently sold the bar to Peggy and Jim Clark, who operated it for the next 18 years. In November of 2000, the current owners Gail and Billy Darling, bought the business and have carried on many of the traditions from previous owners as well as introducing new ideas, such as the eclectic dining you are about to experience. TODAY Executive Chef, Richard Lowe, CC comes to us via New Orleans, Louisana. Richard underwent his formal training at DELGADO COLLEGE in Louisana and has worked at many of New Orleans' finest restaurants including PAT O'BRIENS, AGAVE, MARTINIQUE, and TCHEFUNCTA COUNTRY CLUB. Richard came to Louisville as the result of Hurricane Katrina...and that's a whole other story! The Coach Lamp is excited to welcome the newest member of our culinary team, Klaus Riedelsheimer. He did a three year apprenticeship in baking, pastry, and butchering at all stations i.e. Saucier, Entremetier, Poissonier, Gardemanger, and Rotisseur. At the end of his training in Germany, he worked in Switzerland and England before coming to the USA. After a few years in Pennsylvania and New Jersey, he accepted the Executive Chef position at the Pendennis Club in Louisville. He was also the Executive Chef at Hurstbourne Country Club, Standard Country Club, Bucks’ Restaurant, Gourmet Specialties, The Mill Restaurant, as well as the Officers Club at Fort Knox.