Passion for food fuels catering business, restaurant

2013-10-22T13:11:00Z Passion for food fuels catering business, restaurantContributed by NW-ISBDC
October 22, 2013 1:11 pm  • 

The Northwest ISBDC is honoring region entrepreneurs and champions at its 22nd annual Entrepreneurial Excellence Awards event on Nov. 6! The Class of 2013 includes Brad Hindsley of LaPorte's Spire Catering and Event Planning and Spire Farm to Fork Cuisine restaurant. He has been named the Young Entrepreneur of the Year. Here is his story.

In his culinary career, Brad Hindsley is following a farm-to-table concept that has grown from his family’s roots.

“I grew up on a farm … that kind of life is ingrained in me. It was a natural choice once I learned that chefs and restaurants are taking it back to the way we used to live 100 years ago. There wasn’t a service you could buy from,” he said. “I am bringing the concept to Northwest Indiana … and fortunately I am not the first to do it. We are still being a trailblazer and setting standards for this style of dining.”

Hindsley offers the “from-scratch” approach at both Spire Catering and Event Planning as well as Spire Farm to Fork Cuisine restaurant in LaPorte.

“In catering, we try to provide a service different from anyone else. We make food from scratch … it’s not out of a can, frozen or processed. We don’t have a list of food or services, it’s tailor-made different for each client,” he said.

“The restaurant is an extension of the catering company. We buy from local farmers and growers and make everything from bread to salad dressings to ice cream. If we can make it ourselves, we do it. It influences the final product. We do as much as we possibly can ourselves.”

A graduate and adjunct faculty member of Chicago’s Robert Morris University, Hindsley has the opportunity to travel the world and foster his passion for food. He recently worked with students on a trip to Florence, Italy.

“It was an opportunity that I couldn’t pass up. I participated in the program to work with three others chefs from Florence and 21 culinary students from around the world,” he said. “I just love every aspect of food. To be able to visit parmesan factories and wineries … it excites me to see the creativity and how flavors can combine.”

For more information on the E-Day Awards or to reserve tickets, visit

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