About Us
The story behind Varanese
Chef John Varanese
John Varanese earned his Bachelor of Arts in Food Service Management and Associate of Science in Culinary Arts from Johnson & Wales University in South Carolina. During his time there, he served as Kitchen Manager at Magnolias, a landmark in Southern cuisine, for three years. In this role, Varanese honed both his culinary and business skills, distinguishing himself early with a strong command of cost control, financial management, and a commitment to high-quality, locally sourced ingredients.
In 1998, Varanese took on the role of Executive Chef at Azalea in Louisville, Kentucky, where he further developed his leadership style, creativity, and culinary identity. After three successful years, he set his sights on opening his own concept. He spent the next four years as Executive Chef of the Cardinal Club while planning his flagship restaurant, Varanese, which opened in August 2007.
The Restaurant
Choosing Louisville for its vibrant independent dining scene, Varanese built a restaurant that reflects the city’s appreciation for fresh, locally sourced ingredients and globally inspired cuisine. Varanese restaurant features an eclectic New American menu, with dishes ranging from Pork & Sweet Potato Biscuits and Fried Green Tomato Salad to signature entrees like Bourbon Barrel Smoked Pork Chop and Caramelized Orange Bourbon Salmon.
The restaurant accommodates 150 guests across its bar, dining room, and the Veranda Patio -- an architectural highlight featuring a 20-foot slate water wall and retractable glass doors for an indoor-outdoor dining experience. It is located at 2106 Frankfort Avenue in the historic Clifton neighborhood.
In 2025, Varanese underwent a full interior renovation, introducing a refreshed, modernized dining space alongside an updated culinary menu that reflects Chef Varanese’s continued evolution and commitment to seasonal, locally sourced ingredients.
Awards & Recognition
- Represented the Kentucky Department of Aquaculture three consecutive years at the Great American Seafood Cook-Off in New Orleans
- Selected as one of only 16 Kentucky chefs to participate in a James Beard-affiliated dinner during the 2010 World Equestrian Games
- Invited to cook at the prestigious James Beard House in New York in 2012 and again in 2017
- Recognized in Best Chefs America
- Named “Restaurateur of the Year” by the Kentucky Restaurant Association
- Served on the Kentucky Restaurant Association Board of Directors and as President of its Louisville Chapter
Beyond Varanese
In 2016, Chef Varanese expanded his vision with the opening of River House and Levee Bourbon Lounge, part of a 27,000-square-foot riverfront development at 3015 River Road. Continuing that growth, in 2019 he opened Savor at River House at the same location -- an 11,000-square-foot event space with seating for up to 300 guests, designed to help guests savor every moment of their event.
These concepts fulfilled his long-standing goal of creating a premier waterfront dining and event destination in Louisville.