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Our Story

Jerry Lundergan grew up making fresh lemonade shake up's at county fairs alongside his father and brothers.  After marrying his college sweetheart, Charlotte,  they transformed a family concession stand into a thriving, successful off-premise catering and hospitality firm. 


Today, along with two their five daughters, Alissa and Abby, Lundy's is celebrating fifty years of culinary magic.

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The Secret Ingredient

From humble beginnings, in the modest kitchen of their first home, Jerry and Charlotte Lundergan along with Jerry's brothers Mike and Tom continued the family concession business and developed a world class off premise catering company.  Recognized as the premier caterer among world class horse farms like Spendthrift and Calumet and the equestrian elite in the Bluegrass, Lundy's quickly gained the eye of corporate clientele throughout Kentucky, Ohio and Indiana.

As the business grew, so did Jerry and Charlotte's family. 

 Lundy's celebrates fifty years in the culinary industry, with a vast culinary portfolio of food and beverage hospitality offerings, from social and corporate catering, sports hospitality, rental, venue management along with decor and design consultation, and restaurant management.


Lundy's is still under the watchful eye of founding family members as daughters Alissa Tibe and Abby Dobson look to lead the company for the next fifty years.  The secret ingredient to our success, is one of family, support and dedication.


J. Seth Russell

Drawing inspiration from Michelin-star restaurants, renowned chefs, food trucks, and farmers markets, the Lundy’s culinary team – led by Executive Chef Seth Russell and Executive Sous Chef Will Preston, our team produces fare that’s far beyond the typical perception of “catered food.”


Our crew is driven by an unwavering commitment to create a culinary experience on par with the standards of a four-star restaurant.  A native of Lexington, Kentucky, Seth has worked in the culinary industry for over twenty years. Beginning as apprentice in the Burgundy region of France, Seth ultimately returned to New York and graduated at the top of his class from the French Culinary Institute.  


Seth has lead the LSE kitchen for six years.  His concepts in forward contemporary cuisine with a passion for the classics, has led to award winning creations and accolades.

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