White Pages

After completeing BS degree's in Fine Arts and Biology from Manchester Univeristy in 1974, I started my career in the restaurant industry by serving an apprentiship through the American Culinary Federation at the Chante Claire Restaurant. A Haute French Cuisine restaurant in the Holiday Inn at the Airport in Indianapolis, this was in 1976.. After working my way around fine dinning white table cloth restaurants, country clubs, and from scratch gourment catering companies my wife and I decided to work for our selves.And 16 years later we landed in Bloomington IN and bought Opie Taylors in 1992. And in 1999 we opened The LImestone Grille an upscale fine dinning restaurant in a casual atmosphere on the eastside of Bloomington. In 2007 I became an adjunct instructor for Ivy Tech Community College and saw the light at the end of the restaurant ownership. In 2010 I became the first full time faculty in the Hospitality Department, 2020 is starting my tenth year of teaching everything from introduction classes, Sanitation and First Aid, Basice Food Theory and Skills, Nutrition, to upper level classes like Soups Stocks and Sauces, Pantry and Breakfast, Human Resource Managment and Supervision, Meat and Seafood Fabrication, Classical French Cuisine, Menu Design and Layout, Intro to Convention and Meeting Managemnet, Specialized Cuisine, Grade Manger, Co-Op/Internships, and Hospitality Purchasing and Cost Control. Teaching has become an other one of my passions.

Best,

Chef Tad DeLay