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Neal Brown has become well known as one of the top chefs of the Midwest. His 20+ years of restaurant experience has earned him local and national attention. Neal Brown Hospitality Group owns and operates the popular restaurant Pizzology, which opened in 2009 and is a “Top 10 Restaurant” selection by Indianapolis Monthly magazine. Neal is also Chef/Owner of The Libertine Liquor Bar, recognized as one of the 25 Best Bars In America by Esquire Magazine. Ukiyo is Brown's latest venture. Inspired by Japan, the restaurant offers sushi, ramen and Kappo dishes. A very personal Omakase experience prepared by Chef Brown and his team is available by reservation. |
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Erin Gillum has worked every part of the restaurant industry; from steakhouses to catering companies, fish cutting to front of house--Gillum has done it all. She is the Executive Chef at Spoke & Steele, in the downtown hotel Le Meridian. In April 2019, Chef Erin debuted her curated menu. The small, medium and large plate format focuses on fresh, local, organic meats, cheese, and produce, and the freshest seafood available in the Midwest. Spoke & Steele has given Chef Erin the opportunity to spread her wings and show Indianapolis who she is and what she has to offer this wonderful food community,
Erin Gillum has worked every part of the restaurant industry; from steakhouses to catering companies, fish cutting to front of house--Gillum has done it all. She is the Executive Chef at Spoke & Steele, in the downtown hotel Le Meridian. In April 2019, Chef Erin debuted her curated menu. The small, medium and large plate format focuses on fresh, local, organic meats, cheese, and produce, and the freshest seafood available in the Midwest. Spoke & Steele has given Chef Erin the opportunity to spread her wings and show Indianapolis who she is and what she has to offer this wonderful food community,
After growing up in Maine, Indianapolis has been home to Eli Laidlaw since he moved to the city after high school. He attended The Chef’s Academy before working at the Hilton and Omni Hotels, as well as the South Broad Ripple restaurant, Recess. After being at Recess and Nourish he returned as sous chef for Plat 99 at the Alexander. Laidlaw's carefully-curated menu of sharable small plates is globally inspired, while showcasing local ingredients from Indiana farmers and artisans.
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Chef Abbi Merriss has been a James Beard Foundation-nominated chef for four consecutive years (2016-19). Her food blends the familiar with the unexpected, the classical with the unorthodox, the comforting mainstays of the Midwest with exotic and eclectic international flavors. The food at Bluebeard is built on the belief that food isn’t a commodity, but a catalyst for community. The staff at Bluebeard have personal relationships with the local and regional farmers and purveyors who provide the meat and produce. Under Abbi’s leadership, the Bluebeard kitchen has become a sort of training grounds for up-and-coming chefs. She embraces the opportunity to mentor young chefs, even when it means eventually seeing them set off on their own adventures. That spirit of generosity extends to her food, where every bite feels like an unexpected gift.
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From a young age, Chef Carlos Salazar showed a passion for food. His dad, whom Carlos refers to as “the real chef of the family”, passed along a passion for the food from home – The Philippines. At 10 years old, Carlos and his family moved to the United States. After high school, he attended The Chef’s Academy and quickly got work in one of Indy’s most popular restaurants, Oakleys Bistro. In his own kitchen at Rook, he draws inspiration from street food stalls all over Asia, bringing diners the flavors of Korea, China, Japan, and Southeast Asia – with a Filipino touch. Connecting with the cooks in street markets and at food carts in Asia is so much a part of the experience that Rook has an entirely open kitchen so that guests can watch the action up close there
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Alan Sternberg ranks among the top young chefs in the country as a Raising Star of the Year semifinalist in 2016 and 2018 James Beard Restaurant and Chef awards. The former executive chef of Cerulean restaurant is reinventing common perceptions associated with typical brewery food as the Executive Chef at Field Brewery. He uses local, seasonal ingredients, creative flavor combinations, and wholesome food to excite the palate. The Chef is inspired by global cuisine, yet firmly grounded by strong Indiana roots. Alan has become known for creative food that is as beautiful as it is delicious. His modern Midwestern cuisine has been featured in Travel & Leisure, Indianapolis Monthly, the Indianapolis Star and the Indianapolis Recorder newspapers.
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