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 2:30pm
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.”
Christian Cline grew up in Dallas, Texas surrounded by family that took food seriously. Family meals always brought everyone to the kitchen to craft unforgettable experiences that inspired him in his pursuit of a culinary career.
After graduating from San Diego State University with a marketing and business management degree, Christian was excited to utilize his knowledge towards a career in hospitality. Right out of college he was selected to attend the prestigious Culinary Institute of America in Napa, California. Here he was exposed to all aspects of the hospitality industry and the finest culinary techniques. With this skill and continued education Christian had what he needed to be successful. He learned invaluable lessons in a storied setting and, as part of the program, he embarked on an internship with “George’s at the Cove”, a 4-star restaurant in La Jolla. George’s focused on sourcing only the freshest ingredients from local produce to the freshest ocean catch, and this ultimately instilled a new-found love of farm-to-table cooking. From perusing local farmers markets to researching local farms and ranches, Christian brings a deep understanding of seasonality and rich local flavor to his cooking.
It was this love of the freshest ingredients that inspired him to launch Kincaid’s Meat Market to its new location in Fishers, Indiana. As General Manager, he sourced only the finest products and developed a robust program to enhance seasonal offerings to their customers while supporting local farmers.
After three years, Christian knew he needed to be back in the kitchen. That’s when he found Traders Point Creamery. The farm-to-table experience he has found here is unmatched, and now he is incorporating his extensive background and knowledge to develop incredible culinary dishes for our guests using the finest, freshest ingredients.
Throughout his journey Christian has taken pride in learning, innovating and refining his culinary skills. In his spare time, he enjoys reading cookbooks and traveling to destinations that feature fine dining establishments and unique cuisine.
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.