Chef Info

Executive Chef Adan Sandoval

Adan Sandoval began his culinary journey in 2004 at The Oceanaire, inspired by his mentor, Chef Ryan, to pursue a career as a head chef. In 2010, Chef Adan had the opportunity to join Cunningham Restaurant Group (CRG) and work alongside Chef Layton, whose guidance has greatly shaped the chef he is today. Over the past 14 years with CRG, Chef Adan has had the privilege of serving as Executive Chef at Union 50, Provision, and now Commission Row, one of the top restaurants in Indianapolis, IN. Through these experiences, he has learned the importance of creating exceptional dining experiences for guests. Outside of work, he loves spending quality time with his family and cooking for them. Chef Corey studied at Le Cordon Bleu in Chicago and worked in high-profile Windy City restaurants like Naha, Le Lan, and Alinea. He spent a year and a half in culinary research and development for a top Chicago culinary consulting firm, where he learned where and how to look ahead for rising trends. He also worked for Wolfgang Puck at locations around the country and as far away as Dubai. His role as Executive Chef for Commission Row brings him back to Indianapolis for an artfully curated menu. He’s drawn inspiration from his experience working with top chefs, in-season ingredients, his friends, and fellow chefs. When Chef Corey is away from Commission Row, he enjoys spending time with his wife and their son, James. After James was diagnosed with Prader-Willi Syndrome, Chef Corey has become a strong advocate for awareness and fundraising for the Foundation for Prader-Willi Research.