WHEN TIM WILLIAMS, an orthopedic surgeon with a passion for good food, moved to Indianapolis 14 years ago, he asked for restaurant recommendations. What did people suggest? “They told me to try Bonefish Grill,” Williams says. “So it took me a while to figure out what was going on.” He had to seek out gems like Regina Mehallick’s tiny R Bistro and the late Greg Hardesty’s fixed-price spot, Recess. Over time, he discovered Milktooth, Love Handle and (especially) Bluebeard, whose owners and chef would become the subjects of his first Back of House video in April 2020. “I’ve never done anything like this before” , says Williams. from the beautifully done series of meetings with people in the restaurant. Instead, he works at the Franciscan Health Center for Hip & Knee Surgery in Mooresville, performing replacement surgeries “day after day.”

The 10-minute shorts, recorded and directed by local filmmaker JD Schuyler, aren’t your typical voice-over reels. They are professionally produced, both polished and raw. In the improvisational style of Williams’ culinary inspiration Anthony Bourdain, the videos are more like conversations than interviews, with bustling working kitchens in the background.

The pair plan to film more chef stories, perhaps heading into themed restaurant tours. And while he loves getting to know people who work with food, Williams doesn’t claim to have an insider’s hand on the industry. “I had a job in a pizzeria when I was 16, but that’s about it,” he says. “I am not a cook. I don’t have the chops.

Tim Williams

(1) Anything wrapped in pastry or phyllo. “Literally anything. Try me.” (2) Scarlet Lane Gastropub’s summer version of the traditional English dessert, Eton mess. “I was born in the UK, but have lived here since I was around 10.” (3) A Bluebeard negroni. “If you know, you know.” (4) Homemade beef stew prepared with or without its signature ingredient: a tablespoon of Marmite.

For Tim Williams’ beef stew recipe, made with or without his personal twist, click here.