How James Beard Finalist Nick Bognar Reinvented St. Louis Dining| The Story Behind Indo, Sado + More

Join Monica for another delicious Foodie Friday as she sits down with James Beard Award finalist Chef Nick Bognar, one of the culinary minds helping put St. Louis on the national food map. Chef Nick shares his incredible journey from growing up in his family's sushi restaurant to creating some of St. Louis' most celebrated dining destinations, including Indo, Sado, and Pavilion. He discusses the inspiration behind each restaurant, why St. Louis has become one of America's best food cities, and how his team makes Japanese cuisine approachable for everyone—even first-time sushi diners. Then, Chef Nick heads into the kitchen to prepare one of Indo's signature dishes: dry-aged salmon with an apple honey beurre blanc infused with Thai flavors. Along the way, he explains the dry-aging process, what makes exceptional sushi, and why hospitality has always been at the heart of everything he does. Whether you're a sushi lover, an aspiring chef, or simply someone who appreciates incredible food and inspiring stories, this is an episode you won't want to miss. #FoodieFriday #NickBognar #StLouisFood #JamesBeard #Sushi #FineDining #Indo #Sado #Pavilion #DryAgedSalmon #JapaneseCuisine #StLouisRestaurants #ChefInterview #MonicaAdams #RestaurantSpotlight