Hello, once again! I am your Foodie-in-Chief, Zack Koehler. Recently, I had the opportunity to interview Michael Bowe, Executive Chef of Red Yeti in Jeffersonville, Indiana. Chef Bowe was recently nominated for a James Beard Award for Best Chef in the Great Lakes region. It’s pretty much the “Oscars for Chefs” (his words, not mine). Through the awards, the James Beard Foundation recognizes exceptional talent in the culinary world while emphasizing community, sustainability, and a culture where all can thrive. Since launching in the early 90s, the awards have become a coveted honor for rising, and long-time, culinary stars.
So, what goes into food worthy of that level of recognition? I sat down with Chef Bowe to talk about his journey, highlight standout dishes, and hear what Southern Indiana means to him.
A Start in the Arts
It’s kind of serendipitous that I’m writing about Red Yeti. The whole reason I started doing these blogs was because I once went into way too much detail about their Buttermilk Fried Chicken in front of my spouse. She laughed, I laughed… and now we’re here. Funny how that works.
Chef Bowe didn’t start in the kitchen though, he started in art. With a Bachelor of Arts in painting from Marshall University, he eventually traded canvas for cuisine, refining his craft at the Culinary Institute of America under mentors like Chef Phil Crispo.
*yes, they’re still great friends today
Farm Fresh to Table
Even with all that experience, Chef Bowe says his biggest influence isn’t a single chef. It’s the seasons. Local farmers and vendors play a constant role in shaping the menu, which evolves alongside what’s fresh and available. It creates a full-circle system, supporting local producers while feeding the same community it comes from. (Full circle, literally.) Sometimes, Chef noted, ingredients like tomatoes are still warm from the field when they arrive.
That philosophy shines through in the food, especially when it comes to vegetables.
Dish Dive
The team at Red Yeti has a knack for turning skeptics into believers. Their Crispy Cauliflower is proof. Fresh cauliflower hits the fryer, gets tossed in a dry rub, and is finished with chili crisp and smoked paprika crème fraîche. The result? A perfect crunch and bold flavor that made me completely rethink a vegetable I’d written off years ago.
Then there’s the Shrimp and Grits, and if the James Beard Foundation is sending “secret diners,” I really hope this made the list.
Marinated shrimp and Shaffer Farm andouille are served over Weisenberger Mills smoked cheddar grits, topped with romesco and chives. Chef Bowe uses rock shrimp for their firm, almost lobster-like texture, but the real star is the grits. They took my taste buds on a spiritual journey. When I came to, I was outside hugging the Red Yeti statue like I’d just reunited with an old friend. (No regrets.)
*yes, there really is a Red Yeti statue out front
Which brings us to the Farro Risotto.
Roasted Frondosa Farm mushrooms sit on a base of creamy farro risotto, layered with fresh herbs and finished with an herb pistou (think pesto, but without the pine nuts, and with parsley and dill instead of basil). The farro brings a hearty, slightly chewy texture that pairs beautifully with the rich, earthy mushrooms, creating a dish that’s both comforting and deeply satisfying. The kind where every bite just hits right.
*yes, you’ll probably be thinking about it later
Community Supported & Supporting the Community
Photo Credit Kento Kobayashi
When I asked Chef Bowe what the nomination meant to him his answer was simple. It’s not just about him.
He made it clear this recognition belongs to his team, their families, and the community that supports Red Yeti. And that support goes both ways. From events like March of Dimes to Bourbon & Bowties benefiting Norton Children’s Hospital, the team consistently shows up when the community needs them. Whether it’s fundraising, lending their time, or simply being present, giving back isn’t occasional, it’s part of who they are.
That connection to the community isn’t just something you hear about. It’s something you feel. It shows in how the team interacts with guests and the pride they take in their work. Even with the added attention from the nomination, one thing hasn’t changed, they’re still having fun.
*that might be the secret ingredient
While Chef Bowe remains humbled by the nomination, he’s even more excited about the spotlight it brings to SoIN. He may be the first from the area to receive this recognition, but he’s confident he won’t be the last.
SoIN, as he described it, is a bit of a hidden treasure. A place that continues to surprise visitors with its growth and evolving food scene. Around here, restaurants don’t just come and go… they thrive.
Dig in to more of SoIN’s restaurant scene on your next visit.
