ABOUT THE CHEF

Chef Jeff Bricker grew up on the southside of Indianapolis and has worked in the hospitality industry for over 30 years.  He completed his culinary arts training at Ivy Tech Community College Central Indiana, participating as a student in a summer intensive Classical French Cooking program from l’Ecole de Cuisine La Varenne in Burgundy, France under the direction of Chef/Author Anne Willan.

Chef Bricker is a member of the Greater Indianapolis Chapter of The American Culinary Federation and a Certified Executive Chef and Certified Culinary Educator. In 2007, Chef Bricker was named Chapter Chef of the Year for the ACF Greater Indianapolis Chapter.  In the same year, Chef Bricker received a national teaching excellence award from the National Institute of Staff and Organizational Development (NISOD).  He serves as a board member of the ACF Greater Indianapolis Chapter and is an Approved Lead Culinary Evaluator for professional certification exams for chefs.   Chef Bricker was the founder and chef/owner of The Columns Ballroom and Catering and The Colonnade Room, which he operated for fifteen years.  During this time Chef Bricker developed the Classic Sweet Dijon Vinaigrette recipe and used it in his catering business and restaurant.  In 2002, Chef Bricker sold the business to join Ivy Tech Community College as a full-time faculty member where he serves as the Department Chair of the Ivy Tech Hospitality Administration program in Indianapolis.  The program offers specialty areas of study in Culinary Arts, Baking & Pastry Arts, and Hospitality Management.


Chef Bricker also holds a Bachelor of Science degree in Business Administration from Indiana Wesleyan University and a Master of Arts degree in Adult and Community Education from Ball State University.

In 2012, Chef Bricker was inducted in the American Academy of Chefs and currently serves as Chapter Vice-President of the Indianapolis chapter of the American Culinary Federation. 


In 2014, Chef Bricker decided to revive his Classic Sweet Dijon Vinaigrette recipe and bottle it for sale at local farmer’s markets with the prompting of his family.  The recipe was modified to focus on Non-GMO oils and lower carbs and sodium in response to the lack of healthy vinaigrette and marinade options in the market.  Consumer response in farmer’s markets led to the development of Creamy Garlic Herb, a no-sugar vinaigrette option, with no artificial sweeteners featuring organic Stevia leaves and herbs to achieve an even lower amount of carbs per serving.  Consumer input also lead to the development of the Sunny Honey Balsamic Vinaigrette which features a locally sourced cold-pressed sunflower oil and is also low in carbs and sodium.