About Us / Regina

Regina Mehallick is the Executive Chef and owner of R bistro in Indianapolis, Indiana. She opened her restaurant in May 2001 with a strong emphasis on local ingredients that welcomed a dining audience hungry for her rustic yet contemporary dishes. Anchoring the east end of the city's Massachusetts Avenue arts district, R bistro is the result of her diverse culinary experiences.

Regina grew up in the small town of Beaverdale, Pennsylvania, where she developed a love of cooking by looking over her mum's shoulder in the home kitchen. Later, she ventured to the big city of Washington, D.C., where she took her first cooking classes at age 19. There she learned a variety of techniques, from Jewish pastries to savory dishes. After several years of spoiling her husband and family by honing here skills at home, Regina enrolled in culinary school at Johnson & Wales University in South Carolina. Upon completing her studies, she worked for several years in Charleston in catering and small boutique restaurants.

Relocation took her to Scotland, where she accepted a chef du partie position in an eclectic fusion-style eatery in inner-city Glasgow. She continued her education in the international spectrum at Ballymaloe Cookery School in County Cork, Ireland and at Regaleali, a winery and cooking school in Sicily.

At the Yorke Arms in North Yorkshire, England, she served as a Sous Chef, preparing the award-winning country inn's distinctive contemporary British food.

Returning to the United States with an international repertoire, she settled in Indianapolis in 2000. Here she was determined to bring a lifelong dream to be the chef of her own restaurant to fruition - R bistro was born.

It didn't take Indianapolis long to discover R bistro. The restaurant was reviewed by a multitude of publications, from neighborhood newsletters to The New York Times, all praising the culinary skills of Chef Regina.

Presented to individuals representing innovation and a focus on the Indianapolis community, NUVO Newsweekly awarded Regina its Cultural Vision Award in 2008. That same year, she represented Slow Food Indy in Turin, Italy during Slow Food International's Terra Madre world meeting. Since 2000, Regina has been an active member of the Women Chefs and Restaurateurs organization and was awarded the Catherine Brandel Fellowship in 2009.

Regina published her first cookbook "Regina's Seasoning Table" in 2008. She was chosen as a James Beard semi-finalist in 2010, 2011 and 2012. Regina is also a Member of the Chefs Collaborative, an organization which celebrates local food and fosters a more sustainable food supply.