The Loft Restaurant
At the Loft Restaurant, we believe that food has a story. As a farm-to-table restaurant with organic and sustainable sourcing, we follow our food from the pasture to the plate. Our Chefs featured dishes rotate with seasonal changes, bringing diversity and a unique sense of place to the menus. The seasonal menus can be paired with our selection of wines, beers, and cocktails.
When you enjoy our dinner, lunch, or brunch, you also become part of the journey from our farm to your table.
Tuesday - Thursday | 5pm to 8pm
Friday - Saturday | 5pm to 9pm
Tuesday - Friday | 11am to 2:30pm
Saturday - Sunday | 10am to 2pm
Meet Our Culinary Team
Jon Warner brings his Hoosier roots and diverse culinary experience to the table as our Executive Chef at the Loft Restaurant. Having worked in restaurants across the country, from Chicago to Las Vegas to Los Angeles, Chef Warner is well versed in creating appealing, accessible dishes that showcase local flavors and ingredients.
He found cooking in his late teens with a string of restaurant jobs that quickly led to discovering a passion for creating things that people enjoy eating. Intent on making a career out of that passion, he pursued training at The Cooking and Hospitality Institute of Chicago. During his time in the Windy City he worked in kitchens at The James Hotel, Elate at Hotel Felix, and Local Root, where he experienced an organic, farm-to-table restaurant setting for the first time. He learned there to love working closely with local farmers and what they produce.
Wanderlust eventually took him out west – to Cut, a world-class Wolfgang Puck steakhouse in Las Vegas, and then to The Tasting Kitchen on Abott Kinney at Venice Beach, which he praises as the job most influential to his cooking. By working with ingredients sourced fresh daily from the Santa Monica farmers market, he imbibed a passion for showcasing seasonal produce, which continues today in dishes on our menus like squash mezzaluna, fried green tomatoes, chicken with herb gnocchi, and shaved beet salad with fromage blanc.
But roots run deep, and chef Warner eventually came back home to Indiana. He comes to our kitchen at the Loft Restaurant from an Executive Sous Chef role at HedgeRow Bistro in downtown Indianapolis. In his new role as Executive Chef of our farmstead restaurant, he feels right at home after a childhood of frequent visits to his grandparents’ farm in Lewis, Indiana. “Some of my favorite food memories,” he says, “are of our big family meals on the farm and of helping my grandmother in the garden.”
Chef works closely with our gardener, farmers, and dairy artisans to cook with ingredients raised and crafted on-site. Other local foods from sustainable Indiana farmers help anchor his seasonal menus for Lunch, Dinner, and Sunday Brunch. His talent and passion for this farm-to-table culinary experience are a strong match for what he considers “one of the most exciting chef jobs in Indianapolis.”
After attending Indiana University Kelly School of Business, Kris spent his next 10 years working in grocery and merchandising in Cincinnati. At an early age he showed an interest in food and cooking, and this interest proved to be the impetus that would change his course and career path. He graduated with honors from the Culinary Institute of Art. With these skills, he worked in several restaurants around the Indianapolis area, learning and gaining experience in all aspects of the business. He joined the Loft Restaurant at Traders Point Creamery in 2017, and with his expertise was quickly promoted to his role as Sous Chef.
Kris’s vast experiences have been helpful in sourcing local and organic product for the Loft restaurant. As a key member of our events team, Kris also insures memorable and unique custom dining experiences for groups of various sizes.
A native of Ohio, he moved to Fishers, Indiana as a young child. In his free time, Kris enjoys traveling.
Junior Sous Chef
While residing in West Lafayette, Indiana, Maya worked as an Agricultural Engineer. Growing slightly disenchanted with this career, she decided to follow her culinary passions. She remembers cooking with her father as a young child, and can still taste that first dinner of Lemon Chicken Stir Fry she made for her parents years ago. That joy of cooking and yearning to follow her passion gave Maya the courage to take a leap of faith and enroll at the Art Institute of Indianapolis. There she gained experience in fine dining through very prominent national and global food chains. She found that plating food can be an art, and takes pride in capturing that skill.
Maya joined the team at the Loft Restaurant in the early part of 2021 as a Junior Sous Chef. Almost immediately, she has made a positive impact with her contagious passion for helping those around her.
In her free time, Maya spends time with her husband and their dog, “Bom-Bom”, and enjoys reading as much as possible.