To Chef Daniel Orr, simplicity is beauty. As a chef, he draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food's true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training. He calls his cuisine "real food."
Growing up in Columbus, Indiana, Orr was inspired by his parents who were serious food lovers. They grew apples, raspberries, black walnuts and wine grapes, and his mother taught bread-making, cooking, and herb classes. When Daniel wasn't off catching crayfish and frogs, he was right there with his parents in the kitchen. So it wasn't a surprise when he decided to pursue a career in cooking.
Orr worked in New York, France, Belgium and the Caribbean before returning to Indiana to open his flagship restaurant, FARMbloomington. This multi-faceted culinary complex, consisting of a restaurant, market, bar, walk-up crepe window and music venue, focuses on fresh, local ingredients.
A supporter of other local businesses, growers, craft people, musicians, farmers, and artisans, Orr is known for his use of local ingredients in creative ways. He is a spokesperson for green living and sustainability. He talks the talk and walks the walk. With FARMbrew COLUMBUS, Orr expects to create about 35-40 jobs for the community.
Orr's three award winning cookbooks (REAL FOOD, FARMfood, and Paradise Kitchen) have earned him a following, as has his weekly NPR radio show and podcast, EARTH EATS, which is listened to worldwide. He has a full line of 10 spice blends and over 15 "wet" products which are all produced in Columbus.
When he's not hard at work in the kitchen, Orr spends his time developing new products, writing books and traveling the globe— inspired each day by three more chances to sit at the table & enjoy food with family and friends. Visit chef-daniel-orr.com to learn more.