Featured Chef - Chef Todd Downs

Founder and Principal
Foodsense
Fort Wayne, Ind.

Chef Todd Downs combines culinary genius with Midwestern sensibilities to produce some of the most innovative and mouthwatering dishes we’ve had the pleasure of tasting.  Most recently, the National Honey Board engaged Chef Downs to create a range of honey varietal inspired recipes showcasing different honey flavor profiles and how they can add depth and interest to dishes.

Chef Downs is the founder and principal of Food Sense – a Culinary Consulting Group in Ft. Wayne, Ind., offering “Award Winning Ideas In Food” to major restaurant chains, manufacturers, distributors and commodity boards since 2003. 

Born in Springfield, Ill., Downs grew up in Ft. Wayne and began his restaurant career at age 15 with the goal of becoming a chef.  He graduated from Purdue University with a degree in Restaurant Business, and at age 21, traveled to Europe and further advanced his training at La Varenne Cooking School in Paris.  Today, Chef Downs is an award-winning, American Culinary Federation Certified Executive Chef. 

With more than 25 years in the food industry, Chef Downs has cooked in some of the most prestigious private clubs and restaurants in America.  Before launching Food Sense, Todd served as Executive Chef at the Park Avenue Café in Chicago’s Gold Coast, with Chef David Burke and the Smith and Wollensky Restaurant Group.  Chef Downs has been a featured Chef twice at the prestigious James Beard House in New York City.  He also has appeared on the Food Network and in various other media, promoting food products and recipes that he believes in.

We hope you’ll find some sweet inspiration in Chef Downs’ latest recipes, developed on behalf of the National Honey Board.

Wildflower Honey Flatbread with Confetti Salad

• Sage Honey Glazed Turkey Meatloaf with Smashed Yellow Fingerling Potatoes
• Eucalyptus Honey Glazed Tartlets with Goat Cheese, Prosciutto and Balsamic Roasted Figs
• Bourbon and Buckwheat Honey Cured Pork Tenderloin with Kasha, Carrot, and Spinach Pilaf
• Tupelo Honey Pork Sliders and Jalapeno – Honey Mustard Slaw
• Sage Honey and Cornflake Crusted Chicken Apple Sausage on a Stick with Honey Pecan Yogurt Dipping Sauce
• Wildflower Honey and Lime Salmon with Asparagus Salad