Ouita and her husband, Chris, bought the Holly Hill Inn in 2000 and opened the Bluegrass family farms and provides her customers only the freshest, best-tasting ﬁne cuisine. The devotion to local foods is evident also at Wallace Station Deli just outside Midway; Windy Corner Market and Restaurant, Lexington; The Midway School Bakery, Midway; Woodford Reserve Distillery outside Versailles, Ky., where Ouita is chef-in-residence. Her restaurants have purchased more than $1 million of Kentucky-grown meats, dairy products, fruits and vegetables over the last 11 years. Chef Ouita's work earns accolades from local and national fans of her cuisine to wine and bourbon aﬁcionados with her popular Wine Guild and new 1785 Bourbon Society events. She has been a James Beard Foundation Award nominee as Best Chef in the Southeast, competing against chefs in major metropolitan areas.
Active in her community, Ouita is a member of Slow Food USA, congregational coordinator of Kids in the Kitchen and free community supper programs for Midway Christian Church; board member of FoodChain, a new non-profit food incubator in Lexington, KY; and is a member of the Prichard Committee for Academic Excellence, a statewide citizens group working to improve education for Kentuckians.
"Junior Achievement has given me a sense of what adults go through with budget issues."
"Junior Achievement reinforced concepts for me to remember later in life."
"I thought the experience was amazing. The presentation was unlike anything I've seen."
"I liked how the Junior Achievement volunteer explained his job to us."