About me
With over 27 years’ experience in the restaurant business, Executive Chef Rob Koeller has had an impressive career. He has headed some of the best kitchens in the Indianapolis area. His break in the business came in 1995 when his Grilled Salmon Napoleon won “Best Seafood Dish” by Indianapolis Monthly magazine. He went on to win “Best Veal Entrée” voted on by the National Veal Council which gave him national attention when he was head chef at Midtown Grill in Broad Ripple. He has won countless other awards which include Dining ala Heart and Chocolate Fest. He helped open Lulu’s Restaurant and Cocktails before taking on one of only three nationally recognized five star restaurants in the entire state of Indiana as Executive Chef of the Glass Chimney in Carmel. Wanting to expand his culinary knowledge, Rob left the Glass Chimney to tackle sushi as Executive Sushi Chef for Kona Grill Corporation. National recognition followed him again as he helped the corporation win many “Best Sushi” awards.
Now he has turned his attention to culinary education at the Chef's Academy where he practices the culmination of all his culinary knowledge. His innovative and neuvo cuisine helps inspire future chefs. He has taken on kitchen design as a hobby and sits on the Advisory Board for the Chef’s Academy. He works closely with various local restaurants as a consultant. He writes a monthly food article for Indy Magazine and makes many television appearances. His reputation as one of the best precedes him and his passion for culinary excellence is exemplified in all his work.
