Why He's Amazing: Because he's helped make Indianapolis a foodie destination by offering an exceptional gastropub menu.
Culinary School: Self-taught
Background: R Bistro (Indianapolis), Restaurant Eve (Alexandria, VA)
Quintessential Dish: Beef tongue "cocktail": seared, sliced beef tongue with pickled beets, fried potatoes and fresh horseradish
What He'd Be If He Weren't a Chef: Landscape architect
Food Obsession: Pickles, from Indian-spiced eggs to Asian-inspired ramps. "You can pickle almost anything, from cucumbers to beef tongue. It's a humble way to add complexity to a dish without being overly complicated."
One of His Biggest Inspirations: Legendary nose-to-tail chef Fergus Henderson, of London's St. John.