Obadiah “Obie” Hindman – Executive Chef, Mountain Oyster Club
Chef Obie was born in Oregon in 1972, growing up in the western United States primarily in Arizona and Tucson in particular.
Working in Tucson kitchens for more than 30 years, he started in the dish pit at the 6th Street Pub & Grill at age 14 to earn enough money to buy a microphone, with the sincere intention of being a rock star.
He’s had the honor to work for and learn from amazing chefs and service professionals and counts his greatest influences as Chef Scott Newman for cuisine, Chef Michael C. Brown for management style and attitude, hospitality master guru Richard Tyler for focus on guest experience and artist/restaurateur Camille Bonzani for her boundless creativity.
A founding member and current vice president of the Gastronomic Union of Tucson, since 2003, he’s been Executive Chef at the Mountain Oyster Club, working with awesome people and cooking lots of balls! Previously, he was Executive Chef for Metro Restaurants for five years and kitchen manager at Caffe Magritte for nine years.
Chef Obie has also played in a couple bands. Things he loves are his one and only girl, his boys and their crew, his rock and roll family, service industry comrades, food and drink and of course, YOU, the diners! Cheers!
