Welcome

Chef Christopher J. Kohut, CEC.

Bio:

With over 40 years of hospitality experience, Executive Chef Christopher J. Kohut, CEC. is an accomplished Restaurateur & Certified Executive Chef published in Bon Appetit, Gourmet, Top Shelf and other related publications.

A native of Pittsburgh, PA, Christopher studied at the acclaimed “Le Cordon Bleu” school as well as under Executive Chef Donna Barsotti of the prestigious Common Plea Restaurant. While there, Christopher entertained VIPs including sports moguls, high ranking political figures and movie stars.

Just a couple years after relocating to Indiana in 2002, Christopher began implementing his philosophical idea of providing “the greatest culinary satisfaction within a modest level all the while without depriving oneself of quality and taste”. This idea along with Christopher’s passion for excellence and his respect for the environment proved to be a better way of life, thus emerging “Ethicuren Group” and Saveur Fresh Custom Catering. 

As a world traveler, Chef Christopher enjoys many enlightening cultural experiences that greatly inspire his eclectic fusion style cuisine. He offers the perfect blend of training, experience and flare, specializing in building intense flavors. He is dedicated to sharing his passions and enhanced cultural understanding with his guests by creating extraordinary food experiences with an international culinary focus.

Chef Christopher, CEC. guides guests into an exploration of ethical, sustainable food with an ever changing seasonal & cultural menu, comprised of freshness and ethnic heritages. Christopher’s devotion to environmental sustainability and his support of local farmers and butchers provides guests with complete culinary satisfaction every time. 

Ethicurean Group: ěth∙ă∙cure∙ē∙in; 

Our philosophy combines Epicureanism and ethical values concerning the environment & recycling, employee equality, sustainable food processing & cultivation, and responsible consumption while maintaining oneself premium quality and taste to achieve the greatest culinary satisfaction within a modest lifestyle.