Seasonal, regional food mark his resume. He was schooled by Jacques Pepin and Alain Sailhac at the French Culinary Institute in New York City. Throughout much of the 1990s, he worked every station, including chef de cuisine, at Meyer’s famous New York Union Square Cafe, an originator of contemporary American cuisine. Gates shook pans at Robert De Niro’s Tribeca Grill, too.
Back in Indiana, Gates was executive chef at Wolfgang Puck’s Indianapolis Museum of Art Cafe Puck, in business from 2005 to 2009. His last restaurant gig here was at Buggs Temple, which hosted two restaurants, one of which was Euphoria, where Gates did local, seasonal fare.
Along with his wife Meggin, Brad operated Brad Gates Catering and The Pantry in the Indianapolis City Market.
Chef Gates returns as head chef at Kimbal Musk’s Hedge Row on Mass Ave. this Spring.