About Chef Brian Dougherty
A native to Indianapolis, Chef Brian had a unique childhood living under the roof of two restaurant owners. The restaurant was more than just a teaching experience; it was part of the family. Eventually it became his full-time job, when he decided to support his family and take on work within the restaurant. When Chef Brian had the itch to expand his horizons to Miami, where he learned the ropes of South Florida style cooking. His Indianapolis roots eventually brought him back, which fortunately also brought him to Fleming’s. What really drew him to Fleming’s was the creativity which Chef’s Table allows. Chef Brian typically uses seasonality as inspiration for his menu, and during peak growing seasons, he experiments with locally grown produce.