“We don’t want to reinvent the wheel. We just want to make the wheel better.”
Hatfield graduated from the culinary program at Ivy Tech in Indianapolis and did stints at McCormick & Schmicks, Barcelona Tapas, and Weber Grill before making a name for himself as the executive chef at Peterson’s. Now that he’s settled in at CharBlue, he says, “we’re sticking to some of the core values people expect from a steakhouse, like attention to detail and service that’s available, but not intrusive. We just do it in a more rustic and fun atmosphere.” Hatfield thinks about it a minute before summing it up this way: “We don’t want to reinvent the wheel. We just want to make the wheel better.”
RICKY HATFIELD’S FAVORITE THINGS
(1) Chicken wings: ”I’m a pretty no-frills guy when it comes to food outside the restaurant.”
(2) Quirky tees: “I always have to wear T-shirts under my chef coat, so I like interesting ones.”
(3) A 12-inch offset spatula: “Great for plating foods, and lots of other things. I can even use the handle as a screwdriver.”
(4) Homemade chipotle sweet-potato soufflé with toasted marshmallow fluff and pecan crumble. Click here for the recipe.