Since 2013, Culinary Concepts & Hospitality Consultants, operated by Chef Robert Koeller has helped small to large businesses in the food service industry achieve sustainable competitiveness. This is done through various criterion that are both unique and universal, tailored to each client's operations and specifics. Chef Koeller continues to take on new clients and inquiries are always welcome. 
With over 27 years of experience in the restaurant business, Executive Chef Rob Koeller has had an extensive career with the food industry. He has headed some of the best kitchens in the Indianapolis area. In 2009, Chef Rob Koeller turned his attention to culinary education at the Chef's Academy where he practiced the culmination of all his culinary knowledge. His innovative cuisine helped inspire future chefs.

Most recently, Chef Koeller's Culinary Concepts & Hospitality Consultants has been working closely with various local restaurants as a consultancy to much success. Personally, Chef Koeller contributes many food demonstrations to live news television appearances. 

Numerous accolades from culinary education and restaurant management have been awarded upon him bearing witness to his impassioned mission to extend culinary knowledge to others. Chef Koeller continues to educate himself in the ever-changing culinary scene staying on top of current trends and industry-related environmental impacts. His reputation as one of the best precedes him and his passion for culinary excellence is exemplified in all his work. 
"From tutoring subjects in high school, helping counsel people through drug and alcohol addictions, teaching cooking class; to merely giving someone a good meal, I have found that I have to help others learn and grow. That gives me more satisfaction than anything else professionally and personally."
Rob Koeller


  • East End Grill, Lafayette, Indiana
Chef Consultant -- January 2017 - Current
- Cchconsultants has been brought on as a consultancy for a Lafayette, Indiana new hot spot call East End Grill. Chef Koeller will oversee new menu item implementation, standardize recipes, train staff, and provide ongoing professional development for the kitchen staff.

· The Barn at the Prairie, Indianapolis, Indiana
Design Consultant -- November 2015 – Current
- Designed entire first floor (approx. 2,600 sq. ft.) of a 200 year old historic hay barn currently being converted into a restaurant and bar seating 350 total in preparation of an opening date in 2017

· Forty-Five Degrees, Indianapolis, Indiana
General Consultant -- October 2009 - Current
- Writes on-going seasonal menus based upon customer feedback and availability of ingredients and works through new menu implementation by training staff and standardizing recipes

· Murat Shrine, Indianapolis , Indiana
Food Management & Dining Services -- September 2016
- Operates the entire food management & dining services offered at the Murat Shrine Temple


· Harry C’s Craft House, Indianapolis, Indiana
Chef Consultant -- May 2016 – July 2016
- Re-branded the restaurant to a “farm-to-fork” concept utilizing local artisan ingredients & vendors
- Introduced a new menu; trained existing staff; brought in a Head Chef and General Manager


"When our tavern transformed to Harry C’s Craft House, Chef Rob was instrumental in updating our food recipes, bringing in local ingredients and suppliers, training our staff and developing a new craft menu.  Chef Rob even recommended our transformation event for coverage on local news.  Chef Rob delivered all we asked for and more!"

- Steve Neal

Harry C's Craft House

"Chef Rob is one of our favorite morning show experts!  His segments are always high energy, informative and delicious.  He is a culinary craftsman who amazes us with his unique spin on recipes." 

 – Cheryl O’Brien/FOX59 A.M. Segment Producer

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