Chris Taylor, Fraser’s Executive Chef and Indiana director, cooks with the notion that fabulous seasonal and local produce demands little embellishment. Accompany this with a drive for excellence in customer service and a belief that beachside dining should promote a relaxed vibe and you have Indiana. Our management team at Indiana have trained and grown under the guidance of Chris and the Fraser’s Group and hence these ideals are shared.
Brendan Pratt, Indiana Head Chef
Formerly of Fraser’s Restaurant, Brendan completed his apprenticeship under the watchful eye of Executive Chef Chris Taylor. Winning multiple awards throughout this time and rising through the ranks to the position of Junior Sous, Brendan, with Fraser’s blessing, left to explore the world and its fascinating cuisines. Travelling to London and France, Brendan worked in Michelin star venues The Fat Duck, The Waterside Inn and The Ledbury. After a five year sabbatical, Brendan returns to the Fraser’s family as Indiana Head Chef, with a wealth of knowledge and new techniques, but the same resounding philosophy, cook what you love and respect the produce for what it is.