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At a Glance

Meet the Team


Steven Conners

General Manager

In the newly appointed role as General Manager for UIndy Dining, Steven brings with him nearly 40 years of food service experience and hospitality expertise. Steven has worked in kitchens under classically trained European chefs and has worked in a variety of hotels, conference centers and resorts in Indianapolis and throughout the United States. Steven’s last stop in hotels was on the opening team of the JW Marriott in Indianapolis where he was the Senior Director of Event Operations.

Steven’s previous employers describe him as a consummate professional who is a thoughtful leader and inspires followership, while having tremendous “grit” to roll up his sleeves and work alongside others to get the job done. During his 10-plus years with White Lodging, he was appointed a charter member of the Founder’s Circle and President’s Council in recognition for his gifted abilities in leadership excellence and to mentor others in the food and beverage discipline, the hotel, the company and the community.

Though originally from Minneapolis, Steven is a proud Hoosier who considers Indianapolis to be home. He graduated from North Central High School before attending the Purdue School of Restaurant, Hotel & Institutional Management. When Steven is away from work, he enjoys spending time with his daughter (currently in college) and his son (a senior in high school), both of whom he counts as the greatest gifts he’s ever been given. When he is not serving as an active lay leader in his church, he enjoys long distance journeys on his motorcycle.


Jason Crouch

Executive Chef

UIndy Dining’s new Executive Chef Jason Crouch was born and raised in Northeast Indiana and has been cooking professionally since 2006.

After graduating from Jay County High School in 2006, Jason moved to Indianapolis and started culinary school at Ivy Tech Community College. Jason was asked by the hospitality program chair to travel abroad with the Ivy Tech’s International Team and was able to extend his culinary knowledge by studying across Southern France, including at the Bocuse Institute. While in school, Jason competed with the American Culinary Federation earning a first place award at the North American Deer Farmers Competition and a bronze medal at the McFarling Foods show. Jason finished school in 2009 with an Associate Degree in Culinary Arts.

Since graduation, Jason has run kitchens at the Indianapolis Museum of Art, Indiana State Museum and Eiteljorg Museum. Most recently, Jason has served as the Executive Chef for DePauw University and at Knox College in Galesburg, Illinois. Jason’s experience in cooking fresh, seasonal foods will provide a great asset to the UIndy Dining operation.