Thunderbird kitchen picks up Bluebeard's Whitmoyer

 

Holy crap and a half, we are excited to see what Thunderbird's new kitchen staff is going to be putting out with new kitchen manager Andrew Whitmoyer of Bluebeard, who will be managing under "consulting chef" Carlos Salazar, who put Rook on the map for outstanding Asian dishes. We'll get down there to review the new menu as soon as its finalized on November 4th. Until then, here's the press release: 

Thunderbird (www.thunderbirdindy.com) announced today that Andrew Whitmoyer is joining the culinary team to manage the kitchen under the direction of Chef Carlos Salazar. Whitmoyer comes with a wealth of experience within the industry, His love for southern fare will help continue Thunderbird’s success as a dining destination as well as an award-winning cocktail destination.

“I want to bring an evolving vision of Southern food back. I feel that comfort food hits home for everybody - whether it's from the Midwest, Asia or, in Thunderbird’s case, the American South,” says Chef Salazar. “I think Andrew will bring soul, experience, and dedication to the kitchen at Thunderbird.”

Whitmoyer started his career at the Oceanaire before working with U-Relish and Goose the Market. He spent the last year working under Abbi Merriss at Bluebeard in Fletcher Place and is a co-founder of the popular Chefs’ Night Off pop-up dinners around Indianapolis. He participates in the 12 Chefs of Christmas at City Market every year, and currently serves on Slow Food Indy’s Snail of Approval committee.

“Andrew has spent the last few years building a reputation as an up-and-coming talent in the local food community,” says Thunderbird owner Joshua Gonzales. “We have spent the last 8 months building a highly creative and original cocktail program. Our guests expect big things from our drinks and they can now expect the same with our food.”

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