Meet Teddy, Cocktail Curator

My name is Theodore "Teddy" Madren, and my journey into hospitality has always been about one thing: people.

I was born in Burlington, North Carolina, and raised in Indiana after my family relocated when I was young. Like many people finishing high school, I wasn't sure what path I wanted to take. I worked wherever I could—on a farm, in a mechanic's shop, and in a pizza kitchen—while spending every chance I had traveling. What I discovered along the way was simple: destinations are memorable because of the people you meet, not just the places you visit.

That realization led me into hospitality.

My career began at Revery in Greenwood, Indiana, where I started as a barback. Curiosity has always been my greatest strength. I carried a notebook, asked endless questions, and spent every shift learning from the talented people around me. By the time I became a bartender, I had discovered something I genuinely loved—the balance of craftsmanship, creativity, and human connection that exists behind every great cocktail.

I spent seven years at Revery developing my foundation before taking the next step in my career at Ruth's Chris Steak House. Every new opportunity brought the same nerves I felt on my first day, but I've learned that growth rarely happens without a little uncertainty. One phrase has stayed with me throughout my career:

"If you're scared to do something, do it scared."

Today, after nearly a decade in hospitality and seven years behind the bar, I've worked in nearly every front- and back-of-house role imaginable—from dishwasher and line cook to bar manager and front-of-house leader. Every position taught me the same lesson: hospitality isn't about titles; it's about taking care of people.

That's why I prefer to think of myself as a Cocktail Curator rather than a mixologist. My goal isn't to impress guests with complicated drinks—it's to create experiences they'll remember long after the last sip.

One cocktail that forever changed the way I looked at bartending was the Perfect Manhattan. Its balance, simplicity, and elegance showed me that great cocktails don't need unnecessary complexity—they simply need intention. That philosophy continues to inspire every menu I help create and every drink I place across the bar.

At The Barrel Bar, my favorite part of every shift isn't making cocktails—it's meeting the people who sit across from me. Whether you're celebrating something special, escaping a long workday, or discovering a new favorite whiskey, every conversation is different, and every guest brings a new story. As I like to say:

"Friends are just strangers you haven't met yet."

Looking ahead, I hope to one day open a true farm-to-glass speakeasy where everything—from the herbs and citrus to the honey—is grown on the same property. Until then, I'm grateful to continue learning, creating, and sharing that passion here in Indianapolis.

Above everything else, I believe kindness is the foundation of hospitality. Not because there's a reward for it, but because it's the right thing to do. My goal is simple: when you walk into my bar, I want you to feel welcomed, comfortable, and genuinely cared for.

I'm grateful you're here, and I look forward to sharing a drink—and maybe a story—with you.