He could’ve stayed in California, a spot he adored, where he probably would’ve won the James Beard Award he so obviously deserved amid the inevitable sneers at “Indianoplace.” After honing his craft on the West Coast he could’ve taken the concepts he used to form the acclaimed H2O Sushi, Elements, or Recess to a more established culinary scene than what was then Indianapolis’, at the time still mostly a mecca of Red Lobsters and Texas Roadhouses. “Everyone loved him, whether you helped him plate that one time 10 years ago, or you were a dishwasher that sweated in the trenches with him through the good and bad, he truly was beloved, respected, and admired.”Īs a chef, Greg could’ve earned that respect and admiration anywhere in the country. “I have never known anyone, regardless the profession, whose reputation was as golden, bulletproof, and airtight as his,” said Nic Kobrehel, who worked as Greg’s right-hand man for the last two years of his life at Studio C, his last project before passing. Those were the memories that people chose to share not because his food wasn’t just as special and memorable – it was absolutely unforgettable – but because Greg Hardesty the world-class chef paled in comparison to Greg Hardesty the world-class person. There were so many stories about how much he loved his wife, Susan, as well as his daughters, and how deeply he cared about the staff at his restaurants. (Okay, I guess that one is technically about food.) In a Facebook post, another friend remembered Greg lugging a crave case of White Castle sliders around a Colts tailgate. His eldest daughter, Juliet, reminisced about them ditching an IU football game during her sorority’s “Dad’s weekend” to grab pedicures. They talked about how his immense talent would’ve warranted his acting like an equally immense, pretentious prick… except for the fact he absolutely loathed pretentious pricks. Friends brought up his affinity for metal – Metallica and Tool, especially – and oversized flannels with baggy cargo pants. Over the next several hours of Greg Hardesty’s celebration of life, it was answered over and over again.Īlthough he was a multiple-time James Beard Award nominee and the unofficial godfather of Indianapolis’ now-vibrant culinary scene, very few of the memories shared had anything to do with food. Mike Welch, a longtime friend of the decorated chef who passed away after a year-long battle with cancer late last month, posed that question to around five hundred people at the Mavris Event Center in downtown Indianapolis last Sunday. A Chef and Sommelier driven restaurant providing an intimate experience in an energetic, eclectic environment.A photo from Greg Hardesty’s memorial service. World inspired small and large plates where sharing is encouraged. Jonathan Brooks, Chef & Owner at Beholder, prepares a Tomato Salad with toasted kelp oil and aromatic black pepper, which is one of two appetizer options on their Devour Indy menu. Beholder is the second restaurant of renowned chef/owner Jonathan Brooks of Milktooth. Kate Sarlitto discusses the impact these donations have on Riley kids. To take advantage of these special meal deals, simply determine which restaurant you would like to visit, make reservations if needed and Devour Indy!Devour Indy restaurants will be giving back to Riley Children’s Foundation by allowing diners to “Round Up for Riley” on their checks. Search the impressive list of eateries and menus by side of town (downtown, east, midtown, north, south or west) or cuisine type. Chef Jonathan Brooks shares dish to be featured at Beholder during Devour IndyĮxperience Indy’s city-wide dining experience, Devour Indy, at more than 200 restaurants offering three-course, value-priced menus from August 20 – September 2.

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