It’s not about us, you know. It’s about you and your experience and the time you share with people you care about. We’re just here to help make that experience great, every time we see you.

chef Braedon kellner

Chef Braedon Kellner’s first food memories, of rich and fragrant vegetables, snails, and mushrooms from the gardens and forests in the French countryside, inspire his produce-based menu.

Braedon was born and raised in Indiana. Growing up, he was always drawn to the sights and smells from the kitchen, especially with his grandmother during the holidays. He was naturally drawn to the restaurant life from a young age. Dining out in restaurants was a thrilling experience. A well-behaved child ordering off the menu for himself would shock waiters.

Braedon refined his skills further at the prestigious Culinary Institute of America in Hyde Park, New York. Upon completion, he went to work for The Ocean Room at The Sanctuary Hotel on Kiawah Island Golf Resort outside of Charleston, South Carolina. There he had the ability to work side by side with renowned chefs including Charlie Trotter, Patrick O’Connell, Norman Van Aken, and Sean Brock. It was at the Ocean Room that he mastered cooking techniques, flavor profiles, and butchering skills, and opened his eyes to cooking with the seasons’ produce and products.

After almost a decade away from home, Braeden returned to Indianapolis to open the Alexander Hotel, where he over saw the banquets and in-room dining departments. He’s proud to showcase the vibrancy of seasonal produce and Indiana products at Tinker Street.