Brad Hindsley grew up on a small farm in LaPorte where his family raised pigs, cattle, chickens and goats in addition to growing various kinds of produce. This is where he remembers falling in love with the beauty of food. This love has grown throughout his life and has led him to seek his degrees in the culinary arts. Brad attended Robert Morris University in Chicago where he earned his Associates’ Degree in Culinary Arts (2007), his Bachelor’s degree in Hospitality Management (2008), and his Baking and Pastry Certificate (2007). He also studied abroad in Florence Italy, where he attended the Apicius International School of Hospitality. Upon returning home from Italy, Brad pursued his Master’s in Business Administration from Morris Graduate School of Management (2008) and earned the certification of Master Certified Food Executive (2008).
His passion for the art of food has taken him to places such as Costa Rica, Paris, Zurich, India, Canada and many food capitals across the United States. Brad’s experience in the food industry has allowed him to work in many different specialties including large scale catering operations, fine dining restaurants, casual cafes, country clubs and upscale retreat spas.
Brad’s second career passion is teaching; this dream was realized when he was offered an adjunct faculty position with the Institute of Culinary Arts at Robert Morris University (2008), which he held until the beginning of 2015 when he accepted the Program Chair and Full-time Faculty position for the Hospitality Department at Ivy Tech Community College in Michigan City, IN. After rebuilding the culinary program and re-establishing its accreditation with the ACF, Brad left Ivy Tech in the fall of 2015 to return to his alma mater, Robert Morris University, as the Associate Chair and Executive Chef of the Institute of Culinary Arts.