Ricky Hatfield started off with a small independent restaurant working on the line and going to school while he got his degree. Hatfield graduated from the culinary program at Ivy Tech in Indianapolis.
He worked at Bone Fish, worked under Tony Hanslits, , for McCormick & Schmick’s and then had the opportunity to be part of an open for a Weber Grill as Sous-chef.
When he finished school, he went to Pennsylvania and worked at Sullivan’s Steakhouse. At that time, the plans were to move his family there, but he couldn’t sell his home. Just as the distance was becoming too hard on his family, an opportunity with Peterson’s came about. I came home for the Sous-chef position and then was fortunate enough to have the opportunity to become their Executive Chef.
Ricky is now the Executive Chef at Charblue. At CharBlue, the chophouse he helped launch with Gary Brackett and Jeremiah Hamman in the former Georgia Reese’s space downtown, Hatfield aims to change some minds. “We’re trying to bridge that gap between traditional steakhouse expectations and a younger demographic that likes progressive cuisine and techniques,”he says. That means a classic dry-aged sirloin shares real estate on the menu with a “PB&J”of house-cured pork belly, peanut butter beignet, and Concord grape gastrique.