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.

chef de cuisine tyler shortt

Chef de Cuisine, Tyler Shortt was born and raised in Indianapolis, Indiana. Growing up in a household where food was a focal point helped guide his culinary career. Some of his earliest memories are of him baking monkey bread with his mother, or having family discussion around the dinner table. Tyler has taken his passion for culinary arts and combined this with his love for Indianapolis.

Tyler attended The Art Institute of Indianapolis to improve his culinary skills. He started working for Patachou, Inc. and quickly learned how to work with local produce. He then went to New York to extern at Eleven Madison Park. This experience changed him and made him more driven than ever. His Cousin, Chef Chris Flint who was Chef de Cuisine at Eleven Madison Park at the time, helped him understand passion and discipline. Upon returning home, he joined the Tinker Street family where he is now Chef de Cuisine. Working under Chef Braedon Kellner, Tyler has developed a skill and appreciation for building flavors with local produce. He is ecstatic to grow and accomplish personal goals at a restaurant and a city he loves.

SOMMelier KYLE PATE

Before beginning a career in wine, sommelier, Kyle Pate, briefly studied viola at DePauw University’s School of Music, with particular emphasis in contemporary classical music and composition. After leaving DePauw, Kyle served as a section violist for the Anderson Symphony Orchestra for five concert seasons. During this time, he supplemented his income by working in restaurants.

Over the course of a few years in the industry, he slowly became more interested in wine and began seeking educational opportunities outside of his job. This included attending wine tastings, reading various wine literature, completing the Republic National Distributing Company Wine Academy, and eventually sat for the first examination offered by the Court of Master Sommeliers in March of 2017. Kyle joined the Tinker Street family in September of 2017.