The Tale of Two Kitchens, Two Brothers, Two Executive Chefs

Chef Roman Sandoval of Union 50 and Chef Adan Sandoval of Commission Row have spent years honing their craft within Cunningham Restaurant Group, embodying the core values of honesty, leadership, opportunity, and connection. But beyond their impressive careers, their journey is also one of brotherhood—shaped by family traditions, shared experiences, and a passion for bringing people together through food.

Early Inspiration & The Culinary Journey

For Chef Adan, the dream of becoming a chef started early. “Watching my mother cook made me excited to become a chef in the future,” he recalls. Family dinners each night weren’t just meals—they were moments of connection, inspiration, and culture. That foundation now influences his approach in the kitchen, where he strives to create dishes that bring people together.

Adan’s path to Executive Chef wasn’t without challenges. Working in high-volume restaurants pushed him to grow, strengthening his leadership skills and resilience. “Striving to be my best self while leading very busy restaurants made me a better person every day,” he says.

For Chef Roman, the road to the kitchen wasn’t as clear-cut. Though he grew up watching his grandfather cook and sell food at the local market, he didn’t always know he wanted to be a chef. Instead, it was the artistry of cooking and the joy of serving others that ultimately drew him in. He credits his experiences—both good and bad—for shaping him into the chef he is today. “Every mistake I made in the kitchen became a learning experience, helping me improve my dishes and processes in the future,” he explains.

Brotherhood & Influence

The Sandoval brothers not only represent the heart of Cunningham Restaurant Group’s mission but also serve as an inspiring testament to perseverance, hard work, and family. Their relationship—long before they became Executive Chefs—is one built on pushing each other to be better.

“I’m honestly proud knowing my brother is walking a similar path and leading his own kitchen,” Roman says. “We’ve had our highs and lows, but those challenges made our bond even stronger. We don’t dwell on the past—we focus on the future of our careers.”

Adan echoes that sentiment: “We push each other to be better chefs and better people. I am so proud of him.”

When asked to describe each other’s cooking style, they had nothing but admiration. Roman describes Adan’s approach as “excellence—because he puts dedication and commitment into his work day in and day out.” Adan, in turn, describes Roman’s as “passionate—he brings so much energy to his creative approach and execution every day.”

Despite their individual styles, both agree that their most meaningful cooking memories are the times they get to cook together.

Passion & Leadership

Becoming an Executive Chef is about more than just running a kitchen—it’s about vision, leadership, and the ability to inspire a team.

For Chef Roman, leadership is about fostering creativity and innovation. “Being an Executive Chef means creating a vision for the menu and inspiring the team to bring it to life. I love sharing my passion for food and encouraging others to explore their creativity in the kitchen.”

Chef Adan approaches leadership with a people-first mindset. He believes in maintaining a positive attitude and ensuring his team feels valued—just like family. “I want my staff to feel supported and my guests to feel at home. A strong, happy team creates an incredible dining experience.”

Their dedication to people goes beyond their teams—it extends to their guests. Roman recalls an older couple who regularly dines at Union 50. Over time, he has served them a wide variety of dishes, and their enjoyment has left a lasting impact on him. “Seeing their approval and knowing I’ve made their evening special means everything,” he says.

At Commission Row, Adan cherishes the tradition of family meal, where the staff gathers to eat together before service. “It’s a time to connect, reset, and build a strong foundation as a team,” he shares.

Legacy & The Future

Legacy isn’t just about what you leave behind—it’s about the impact you make every day.

For Roman, it’s about comfort and connection. “When people dine at Union 50, I want them to feel at home in my food. Through the long hours and challenges of this industry, knowing that guests leave happy makes it all worth it.”

Adan shares a similar sentiment. “If a guest is happy, it fills me with joy. Every day brings new challenges, but my wife, son, and parents give me strength to keep going.”

Beyond their individual careers, the brothers want their legacy to extend to those coming up behind them. “I want people to see that we’re not just great chefs—we’re human, with flaws and mistakes, but we worked hard to get here,” Roman says. “I hope we inspire young chefs to never give up.”

Adan adds, “Our goal is to keep getting better every day and to keep teaching.”

From childhood dinners to leading two of Indianapolis’ most dynamic kitchens, Chefs Roman and Adan Sandoval prove that food is more than sustenance—it’s a way to build community, share memories, and inspire future generations. Their story is one of perseverance, passion, and brotherhood—a legacy that will undoubtedly continue to shape the culinary world for years to come.

What’s Next?

The Sandoval brothers continue to push boundaries and elevate the dining experience at Union 50 and Commission Row. Visit them and experience their culinary passion firsthand!