A chef “out of necessity” returns home to lead award-winning restaurant

by | People, Q&A

Chef Logan Hostettler grew up in Nashville, Tenn., but was born in Clark County, Indiana, in the small town of New Washington, and until he was 6 lived across the street from the church that he and his family would one day renovate as 1894 Lodge & Catering Hall. When his family moved back to New Washington, his father, Greg, and local business partners purchased the former church and created a wedding and event venue and restaurant. The younger Hostettler returned to his hometown to become the chef and turn the restaurant into an award-winning establishment. 

As a family affair, his mother and brother manage the event side, and he and his father, along with business partners, operate the Lodge. Opened in 2015, the restaurant was recently featured in the Netflix documentary “Wrestlers,” putting the eatery on the map. 

What made you want to become a chef? 
It was out of necessity. We bought the building and transformed it into a restaurant. It wasn’t doing too hot at first, so you do what you must to make things work. 

What is your favorite type of food and why?
I like everything. I always try to eat foods and put my spin on them to elevate the taste. I like Asian ingredients and have been studying more about creating dishes that hit all the flavors.  

Where do you get your inspiration? 
I truly get inspiration from local chefs who do it correctly. Corydon’s chef Scott Dickinson from 1816 Modern Kitchen has helped me greatly. I love his flavor profiles and his making his dishes look like art. Other chefs who have helped me hugely are Louisville’s Fat Lamb owner and chef Dallas McGarity and the chef de cuisine Brad Menear. 

If you could eat anywhere in the world, where would that be, and what would you eat? Louisville’s Volare. The appetizer of rotollini di melanzane and braised short rib are the best thing I have ever eaten. Chef Josh Moore and Jonathan Tarullo, their general manager, do it right. They have been tremendous in helping me grow as a chef and restaurateur. 

What items are always in your fridge? Sriracha, Gatorade, beer and cold pizza. 

If you could choose a favorite place in Indiana to visit, where would that be and what would you eat? The Red Yeti [in Jeffersonville]. Chef Michael Bowe does everything well and makes creative dishes. I love his flavor profiles and his use of local products as much as possible! He is a fantastic chef.

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