Chef Mark Ford joins LouisvilleKY’s Anoosh Bistro to helm kitchen

Anoosh Bistro to donate a portion of proceeds from new menu launch June 25 to 30 to Gilda’s Club of Louisville

Photos from Annosh’s Instagram page

LOUISVILLE, Ky.  – – – A new face has popped up in the kitchen at Anoosh Bistro. Chef Mark Ford, formerly of Artesano Tapas Vinos Y Mas, St. Charles Exchange and the Louisville Country Club, is once again cooking alongside his mentor, chef/owner Anoosh Shariat. In tune with his positive outlook on life, Shariat took his recent cancer diagnosis as an opportunity to grow his team. Ford will be leading the kitchen and working with Shariat to introduce new menu items. Ford and Shariat have worked together before at two of Shariat’s previous restaurants, Browning’s Restaurant and Brewery and Park Place, and the two hold a deep respect for each other. As part of the new menu launch, Anoosh Bistro will be donating a portion of proceeds from June 25 through June 30 to Gilda’s Club of Louisville, which offers free programs and priceless support to families and individuals touched by cancer. For more information about Anoosh Bistro, visit, and for more information about Gilda’s Club programs, which Shariat and his family have benefitted from firsthand in recent months, visit

Ford credits Shariat and fellow Shariat protégé, chef Daniel Stage, whom Ford worked under at the Louisville Country Club, as key influencers in the launch of his professional culinary career and refinement of invaluable cooking techniques. The Dayton, Ohio, native is a graduate of Sullivan University’s culinary arts program. Touting a German-Italian heritage, Ford has experience with French, Spanish, Latin American and American Southern cuisine. He also cooked at several “young gun” dinners at the prestigious James Beard House in New York City.


At Anoosh Bistro, Ford is aiming to bring his global influence to the restaurant’s refined food and skilled presentations utilizing the region’s best quality ingredients. Some of Ford’s new dishes that will appear soon on the menu include ricotta gnudi with fava bean purée, roasted fennel, arugula and citron jam; herb burrata toast; and Foxhollow Farm New York strip au poivre with summer succotash, fingerling potatoes, Groganica Farms pea shoots and bourbon. Many of Anoosh Bistro’s favorite dishes will remain on the menu.

“I am very excited to have Mark in my kitchen once again,” said Shariat. “I have a lot of respect for Mark and the direction he wants to take our menu at Anoosh Bistro. I know he will bring fresh ideas to the kitchen, and I’m very confident our diners will be happy with the results. I, like many others, am living with cancer, but I am not letting it take over my life; I look forward to welcoming guests to the restaurant as I always have.”

Despite his diagnosis, Shariat continues to be an active part of Anoosh Bistro and Noosh Nosh and cook in both kitchens regularly. He is also an active participant in giving back to the community through cooking and speaking at events, although he is now adjusting his very busy schedule to allow time for healing and to be with family.

About Anoosh Bistro:

Anoosh Bistro is helmed by chef Mark Ford in conjunction with nationally recognized chef/owner Anoosh Shariat. Located at 4864 Brownsboro Rd. in Louisville, Kentucky, across from sister restaurant Noosh Nosh, Anoosh Bistro offers refined American food, elevated craft cocktails, carefully-selected wines and house-made desserts. The restaurant’s menu boasts fresh seafood, pasta, risotto, salads, beef and vegetarian options created from chefs Ford and Shariat’s skilled use of quality ingredients. Anoosh Bistro is open Monday through Saturday from 5 to 10 p.m. For more information, visit