Owner/ Executive Chef- JJ Boston

Hailing from the gorgeous Pacific Northwest JJ Boston grew up appreciating the beauty of his environment and the simplicity of fresh, local food. He stayed true to his roots through more than 17 years in fine restaurants across the country. He left the corporate world seven years ago, and started his business as a personal chef. After growing his client base over four years, JJ opened Back Yard with only two employees and tons of family support.  Today, he brings the best of all these experiences together to create a deceptively simple yet innovative dining experience.

Executive Sous Chef- Jenna Gatchell

Jenna was born in Indianapolis and has always had a love for sweets.  She attended The Chef’s Academy in Indianapolis with a focus in Pastry Arts and graduated with honors. In the fall of 2008, she moved to San Francisco for an internship at Emporio Rulli and later returned to Indianapolis where she became the Executive Sous and Pastry Chef for the Back Yard team.  Jenna enjoys anything outdoors, exploring new cultures, foods and traveling.  In July of 2011, she traveled to Japan to visit family.  While there she climbed Mt. Fuji, and explored new cultures and cuisines.

Director of Hospitality-Rebecca White

Rebecca is a true Hoosier who was born in the small town of Winchester, IN. She was recruited at a young age to help her mother and grandmother with many large family events, where she absorbed knowledge in hospitality one can only gain from a grandmother. Rebecca’s life experience, paired with over ten years of dedication to the restaurant and hospitality industry, has made her a seasoned veteran in providing a warm, inviting atmosphere. She graduated with honors from Noblesville High School and studied at Belmont University. She believes in supporting local community, character, and prosperity. Rebecca enjoys building relationships with her clients, and she works hard to ensure the best Chef JJ’s experience for each and every one.

Retail Manager- Boyd Edelin

Boyd lived most of his life in Spokane, Washington. He graduated from EWSU with an accounting degree. As the elder statesman of the team, Boyd has worked about all types of retail over many years.  Now he heads up the retail division of Chef JJ’s Back Yard.  Everything from the Big Green Egg to Chef JJ’s own line of sauces, Boyd is always looking for great items for our clients.