Brunch Cruise | July 13th, 2025

Chantz and Kylie Ledyard are the owners and operators of Oak and Barrel, located in Monticello IN. Chantz is originally from Monon IN and grew up in a farming family. He began his cooking career in Monticello IN, working for Dan Sublette, formerly of Sublette’s Ribs. This is the same restaurant that is now Oak and Barrel. Continuing his career in culinary arts, Chantz received his bachelor’s degree at Sullivan University in Louisville Ky. He worked for eight years in Europe, as well as California, and South Carolina, honing his craft. Chantz then decided it was time to return to Indiana and worked for George Pesek in South Bend at Corndance Tavern in Mishawaka. During his tenure at the restaurant Chef Pesek, taught him what true Farm to Table was, he also was taught butchery and charcuterie.

He met his wife Kylie, at Corndance Tavern. Kylie is originally from New Carlisle IN, and has a background in food service management, and event planning. The two together, decided with a family history in farming that Monticello would be the perfect place to open their restaurant; based around the idea of the local farmer being the star, and highlighting seasonal products that were local. Thus, the concept of Oak and Barrel was formed. The restaurant continues to this day creating contemporary modern midwestern cuisine to highlight the Indiana farmer.