May and June have been busy months in the Indianapolis restaurant biz, with plenty of openings and staff changes.
Erin Kem at R bistro will be taking over as executive chef when owner Regina Mehallick turns her attention to getting her new carry-out market, R2GO, open.
Alan Sternberg left the Cunningham Group’s Mesh on Mass Ave. last month for the executive chef position at Cerulean, and Jessica Selkirk left Bluebeard earlier this month to join the kitchen staff there as well; Jake Boyd is the new general manager.
Look for Mesh chef Layton Roberts to move to the Cunningham Group’s Union 50 when it opens soon at 620 N. East St. And Jeremiah Clark left Plum’s Upper Room this past spring to work as sous chef at Cunningham’s Stone Creek Dining Company in Noblesville; he’s now executive chef.
Ed Sawyer has left The Alexander and returned to the Neal Brown Hospitality Group as a chef at the Mass Ave. Pizzology — good for owner Neal Brown as he focuses on opening yet another Pizzology location.
Steven Oakley has seen a lot of change in the kitchen at Oakleys Bistro in the past year. Carlos Salazar left as sous chef at Oakleys last August to join Ed Rudisell as chef/partner at Rook.
After a brief stint at Oakleys, Dean Sample is handling executive chef duties at Meridian Restaurant and Bar. And Braedon Kellner has left Oakleys to work for Peter George and Tom Main at their new Tinker Street restaurant, which should open late this summer at 16th and New Jersey streets. George and Main have also closed on the purchase of a building across the street from Tinker Street; it will also be a restaurant, but the two aren’t yet talking about details or staffing.
Dwight Simmons, of Indy Star Chefs Culinary Service and formerly of Kiss Z Cook, will be executive chef at Georgia Reece’s Southern Table & Bar when it opens later this summer at 3454 W. 86th St.
John Adams, formerly of Bluebeard and Louisville’s Proof on Main, has returned to Indy as executive chef at Craig Baker’s and Derek Means’ new Plow & Anchor.
And Ryan Nelson has put the Oceanaire band back together by bringing on Colin Atterson as general manager at the new North End Barbecue & Moonshine and Mark Marlar as chef at Late Harvest Kitchen. Mitch McDaniel is the executive chef at The North End; previously he was sous at Late Harvest. And Meredith Iacocca, who has been at Late Harvest since it opened in 2011, has been promoted to sous chef. And Jason Foust has been promoted to the position of Bar Manager at The North End, though you’ll still see him during shifts at LHK as well.
More chef changes? Let me know. — Jolene Ketzenberger