Erin Kem is a local chef with experience in all kinds of cuisines, styles, and restaurant settings, but this past spring she took on an all new challenge of becoming a small business owner in Indianapolis.
After culinary school, Erin began her journey as a chef working for Tony and Rosa Hanslits at Tavola di Tosa. She then spent 12 years cooking at R Bistro and upon its closing helped open Cannon Ball Brewing (later purchased and renamed Scarlet Lane Brewing) where she remained for 3 years. These experiences have made her a versatile chef, with skills ranging from making homemade tortillas on a hot plate to high-end, multi-course, private dinners. She has been recognized for her talents frequently in Indianapolis Monthly, including a nomination for Best New Restaurants for Cannon Ball in 2016.
Many years into her career, this Elements member is still breaking new ground. In 2023, she and fellow chef/business partner, Logan McMahan, purchased Nicole-Taylor’s Pasta + Market, which has been in business since 2009. The retired owners, the Hanslits, were thrilled to pass the torch on to these partners 21 years since giving Erin her first job out of culinary school.
While Chef Erin is a seasoned expert in creating a great meal, being a business owner is uncharted territory. But, she knew where to turn for trusted financial advice — her local credit union.
As first-time business owners, we put our trust in the Business Banking Team to guide us through the process.
Erin says the Elements team gave them solid advice when setting up various accounts and helped them through the loan process to establish emergency funds should the unexpected occur. They opened a Business Checking Account, Business Credit Card, and a Commercial Line of Credit. Erin loves the ease of Elements online banking for paying bills and depositing payments from wholesale pasta customers. These products will help Erin organize and finance the operational expenses for her new business.
Looking ahead, Erin sees herself and Logan adding a wider Mediterranean scope to the food and have recently added a Friday aperitivo menu to bridge the gap between and lunch and dinner. Erin hopes to continue the success the Hanslits established for Nicole-Taylor’s as well as bring in new clientele.
“No matter what changes take place, we will continue to produce Indy’s best fresh pasta.” – Chef Erin Kem
