T
ucked away in a quaint, re-purposed home, what
chef and co-owner Craig de Villiers and his team
are cooking up behind the doors of the farm-
to-table establishment Graze on Limestone is
anything but ordinary.
De Villiers's passion for his craft is immediately apparent in
the enthusiastic tones in which he speaks of it. The 30-year-
old South African came to Kentucky 11 years ago to work with
Thoroughbreds at Lane's End Farm, where he spent almost
six years split between the broodmare division and the
stallions. But he always loved to cook, he admitted, and once
he started serving up dishes for his Lane's End coworkers,
word of his talent quickly spread across the farm. It was the
late and beloved farrier Johnny Collins who launched him
