Sophisticated Living Indianapolis

SEP-OCT 2018

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Roberts' first head chef position came at age 21, following which he spent four years at 14 West on Maryland Street. e young chef was then headhunted by CRG to help launch Mesh, located in a prime space formerly occupied by Scholar's Inn on Mass Ave, at the time only a mere glimmer of the dining destination it has since become. Since opening Mesh, Roberts has been instrumental in designing and executing the menus at CRG's more upscale establishments, in particular Vida and Provision, both of which benefit from the chef 's passion for global foods and his unique implementation of Middle-Eastern and Mediterranean influences. Eight years ago, when Mesh first opened its doors, it marked a significant departure from Cunningham's pioneering suburban establishments in terms of its target market and culinary ambitions. e restaurant also brought a level of consistency and professionalism that had previously been somewhat lacking in this city's independent dining scene, as it was afforded the benefit of quality controls and continuing staff education that come with being part of a larger corporation. Such safeguards ensure competent, precise and consistent service and food quality, and have contributed to CRG's rapid and growing success in a wide range of eateries throughout the metro market. "Eight years after introducing Mesh to the Mass Ave neighborhood, we are excited to continue to evolve as a destination for the Indianapolis community," says CRG President and CEO Mike Cunningham. "We feel that we can now offer an even higher level of dining and service to our loyal downtown clientele." 80 slmag.net

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