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Chef Dylan Morris joins Bluebird team as sous-chef; diners can expect new flavor

Bluebird, a local restaurant that features farm-to-table cuisine, is welcoming a new chef to the kitchen. Chef Dylan Morris will join the Bluebird team as sous-chef. He will work closely with executive chef William Hawkins to develop new recipes, run the line and write specials.

“Chef Dylan has a real passion for local food,” Hawkins said. “He knows how to blend Southern tradition with an eclectic take on cuisine.”

Morris graduated from Sullivan University with a culinary arts degree and has over four years of culinary experience. Having worked as a line cook, kitchen manager and sous-chef, he understands what it takes to help run a restaurant and provide unbeatable Southern hospitality. He comes to Bluebird after serving as sous-chef at Bardstown Bourbon. He is originally from Danville.

“Stanford has a way of feeling like home,” Morris said. “There is a sense of community that I’m a fan of. I’m excited to bring new ideas and flavors to the Bluebird menu.”

With both Hawkins and Morris in the kitchen, diners can expect an even greater variety of menu options that combine Southern, Cajun and Lowcountry cooking with modern fare.

Located on W. Main Street in Stanford, the Bluebird offers Southern favorites and unique creations that utilize fresh, local ingredients and meat from Marksbury Farm. Customers can dine-in or order carryout by visiting www.bluebirdnatural.com or calling 606-365-1010.

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