Craig Baker Email & Phone Number

Indianapolis, In, Us

Indianapolis, Indiana, United States

Indianapolis, Indiana

HÄIV Hospitality specializes in the concept development of hotels, restaurants, and food halls from inception to opening. Our team of consultants are responsible for opening various concepts all over the United States and the Caribbean.

Indianapolis, Indiana Area

What is Indiana Grown?Spanning 19-million acres of farms, forestry and woodlands, Indiana’s 57,500 farms grow, produce and process some of the highest-quality products around the world. However, even as the tenth-largest farm state in the nation, Indiana hardly feeds itself with locally sourced items. Hoosiers spend $16 billion per year buying food, but less than 10 percent of that is sourced from within the state.Despite this staggering statistic, the demand for locally made products is at an all-time high, which is what prompted the Indiana State Department of Agriculture to create Indiana Grown – a statewide branding initiative. By allowing our members to use the Indiana Grown logo on their products, the initiative aims to not only form a clearer designation of which products truly come from Indiana, but to also help Hoosier consumers easily identify and buy these products.

Westfield, In

The Local is a farm-to-table dining establishment offering affordable options for families. It is a scratch kitchen concept driven by the farmers and their relationships with chefs offering the whole animal and reducing food waste. The Local was voted a Top 25 restaurant by Indianapolis Monthly for seven years, recognized by Zagat, Open Table, Eater, the James Beard House, and national publications for its dedication to local and sustainable food systems and philanthropy.

Indianapolis, Indiana Area

Bent Rail focused on “No Coast” beers and dishes that reinvented diner and brewery classics. The menu was continually focused on farm-to-table ingredients to produce regional dishes throughout the United States. We helped create and hosted the first Winter Farmers Market in Broad Ripple, Zagat rated, Eater, Best New Indy, and hosted numerous events for national bands, Indy Car teams, artist markets and corporate, and private events.

Indianapolis, Indiana

Plow and Anchor was a sea-to-table restaurant that focused on Indiana produce and sustainable seafood. It was a fine dining-driven concept with a casual feel centered around a raw bar and exposed pantry/prep area. Plow and Anchor was recognized by many national organizations for their dedication to excellence, sustainable seafood, and supporting local agriculture.

Dundee, Or

I opened Ancient Cellars with my brother, who is the current owner. We focused on pinot, and other NW staples while giving a portion of the proceeds to Indiana charities. In 2012 I had to sell the winery due to compliance issues with owning the brewery in Indiana. Chris currently runs the winery and has expanded its operations since 2007.