Chef John Moultrie, the visionary behind Bistro on the Greens in La Porte, Indiana, has built a career rooted in celebrating food, culture, and community. From learning the art of cooking alongside his grandmother to leading world-class culinary ventures, Moultrie’s journey is one of resilience, creativity, and a deep respect for history.
Bistro on the Greens reflects this spirit, blending Southern hospitality, jazz, and the rich traditions of American cuisine. For Moultrie, the restaurant is more than just a dining establishment—it’s a melting pot of America’s diversity, uniting people from varied backgrounds under one roof.
“The food here reflects culture, history, and where we are now. It’s a portal—a safe space to explore art, culture, cuisine, and the stories behind them. I want people to come here and enjoy themselves, to ask questions, because that’s how we exchange information. Whether you’re a first-time guest or a returning one, there’s always something new to see, whether it’s on the menu, on the walls, or even among the staff,” he said.
Together, Moultrie and his team strive to create exceptional food, provide warm hospitality, and connect customers to the stories behind every dish, fostering a deeper appreciation for the culture and unity his restaurant represents.
Moultrie’s passion for food is deeply rooted in his family, shaped by generations of culinary artistry. Among his greatest inspirations is his uncle Sammy, who made history as the first Black chef for the Santa Fe Railroad, serving on the prestigious Super Chief.
“My uncle Sammy made a name for himself, and I vividly recall seeing photographs of him alongside esteemed presidents and celebrities who traveled on that train,” Moultrie said.
Sammy’s pride in his craft was evident in his joy for preparing dishes he loved and witnessing the delight on his guests’ faces. Both Sammy and Moultrie’s grandmother, Mama Bazzell, instilled in him a profound respect for culinary excellence, which continues to guide his work today.
"At the end of the day, though, this restaurant represents something bigger—it represents America. It represents stories and history. I mean, if we’re talking about the history of food, I took what my grandmother created and, with my time in culinary school, adapted it, evolving the recipes while still holding on to their roots," he said.
Moultrie fondly recalls stories from his grandmother, rich with history and meaning. One story that stayed with him was about the origins of hush puppies, a Southern staple. She explained that runaway slaves would fry bits of cornmeal batter and toss them to barking dogs to silence them during escapes—hence the name.
“Things like that stuck with me,” Moultrie said.
One of Moultrie’s many creations is a line of spices inspired by his grandmother and her rich Louisiana-Southern culinary traditions. Born in the early 1900s in Louisiana, Bazzell’s passion for cooking shaped a distinct palette of bold flavors that continues to influence many dishes on the menu today.
Moultrie’s career spans decades, including roles as general manager of Chicago’s iconic 95th Restaurant in the Hancock Building and positions with corporate giants like Olive Garden and Disney. At Disney, he served as director of operations at Downtown Disney and collaborated with Wolfgang Puck Catering, organizing high-profile events like the Oscars and Vanity Fair parties. His adaptability has guided him through opening 15 restaurants across Chicago, Michigan, and Indiana.
“You have to work your business every day because things change—whether it’s the community, the market, or product availability,” he said.
Jazz plays a central role in the ambiance of Bistro on the Greens. Born in Louisiana, jazz—often called “America’s classical music”—is deeply tied to culture, history, and cuisine. The restaurant's decor celebrates this connection, with vibrant artwork, jazz instruments on the walls, and paintings of iconic musicians like Louis Armstrong, creating an immersive and lively atmosphere.
“I want people to understand our connection to jazz as well,” Moultrie said. "Everyone has a story, and a good one at that. The key is asking the right questions and creating an environment where people feel safe to share. When people ask, 'Who was this person? What was their significance?'—whether it’s Billie Holiday, Duke Ellington, Dizzy Gillespie, Louis Armstrong, or someone else—that’s when we connect the dots."
For Moultrie, Bistro on the Greens is a symbol of unity. Each staff member brings a unique life story. True diversity, Moultrie believes, is about collaboration—finding ways to celebrate differences while working toward a common purpose. He encourages guests to engage with the stories behind the food and the people who make it, fostering a deeper connection to the restaurant’s mission.
Moultrie is also passionate about showcasing Southern cuisine as the heart of American food.
“Southern food reflects a melting pot of cultures,” he said.
Every dish, from gumbo to jambalaya, honors these histories while incorporating modern twists.
Beyond the kitchen, Moultrie’s commitment to community shines through his nonprofit organization, Cooking for Change. The program provides culinary training and job opportunities for individuals transitioning from incarceration, equipping participants with skills like food sanitation, cooking techniques, and business operations.
“Everyone deserves a second chance,” Moultrie said.
The restaurant industry is notoriously challenging, and Moultrie knows it well.
“COVID-19 forced us to pivot in many ways,” he said. "Being in the customer service business, I’ve met so many wonderful people in this community that I feel truly connected to. I still see myself as a small-town, hometown guy. I think I’m past the big-city life—maybe it’s due to my age—but I really enjoy the quaintness of this place. Is it challenging? Yes, but all businesses are. The restaurant business is probably one of the most challenging industries out there. We're affected just like everyone else when grocery prices rise—our food costs go up too, which directly impacts our ability to operate."
Despite these hurdles, the restaurant has thrived, entering its ninth year of operation. Over the years, Moultrie has witnessed remarkable changes in the industry, particularly in technology. He reflects on how point-of-sale systems once resembled massive televisions, contrasting them with today’s compact and even handheld systems that revolutionize efficiency and customer service.
Bistro on the Greens combines rustic elegance with Southern charm, creating a space where guests can savor meals that feel both special and personal. Its decor weaves together stories of Louisiana heritage, culinary artistry, and timeless hospitality. At the heart of the experience is the spirit of jazz, which permeates the atmosphere and brings the vibrant culture of Louisiana to life.
For guests, Bistro on the Greens offers more than a meal—it’s an experience steeped in history, hospitality, and the soulful flavors of the South. Located in La Porte, Indiana, the restaurant invites visitors to explore the stories behind every dish while enjoying a warm, inviting ambiance. For more information, visit Bistro on the Greens or stop by to experience the flavors and stories firsthand.
"At the end of the day, I see myself as a gatekeeper or historian. I’m here to tie together the stories, the cuisine, and the history of the food, creating a meaningful experience for anyone who walks through these doors," he said.
To learn more about Moultrie and Bistro on the Greens, visit bistroonthegreens.com.