Rune Restaurant, located in the 46807 neighborhood of Fort Wayne, Indiana opens March 29, 2024 as executive chef Sean Richardson’s latest fine dining concept. Named after his first born, Rune is a testament to Richardson’s family but also to more than a decade of Richardson’s growth as a premier chef of the Great Lakes region. Rotating seasonal brunch, dinner, and cocktail menus showcase regionally sourced ingredients with bold flavors, minus the fuss. The turn-of-the century building boasts some of its original character which includes antique milk glass lighting, 12-foot decorated ceilings, exposed brick, and exterior signage harkening to its early days as a pharmacy. Reservations are strongly recommended. Walk-ins may be accepted based upon availability.
Meet Our Team
Executive Chef and Owner – Sean Richardson
An Indiana native, chef Sean Richardson remembers cooking alongside his grandparents as a child. Making everything from handmade sausages to varenyky and kapusta, he says that they “taught me what cooking could be.” So, when he moved to Fort Wayne to pursue a degree in creative writing from Purdue University, he also explored what cooking really could be by embarking upon his culinary career starting at The Oyster Bar in 2008, before honing his craft in 2013 at the award-winning Joseph Decuis in Roanoke. In 2017, he joined forces with chef Aaron Butts to open The Golden in Fort Wayne where he was nominated by the James Beard Foundation as Best Chef: Great Lakes. His collaborative efforts have also put him on the map of notable chefs working on projects with chef Jonathan Brooks of Milktooth, chef and educator Kate Hill of Camont in Gascony, France, and chef Dan Barber of Blue Hill at Stone Barn. Most recently he helmed the culinary program at another Fort Wayne original – Conjure. It was here that he began dreaming about his latest project – Rune Restaurant which opens its doors March 2024 in the 46807 neighborhood of Fort Wayne, Indiana.
Richardson says that he has worked over the past decade to perfect his voice, and feels he’s finally ready to express a voice that is “loud with big flavors, a bit chaotic, technical when it needs to be, but never fussy, and always delicious.” He and his wife, Natasha, live in the neighborhood and value family time with their two sons – Rune and Casper. He also explores his creative expression by writing and performing songs with his band –Best Sleep which performs regularly at various listening rooms in Fort Wayne.
Sous Chef – Kody Aswegan
Born in Texas and raised in the Midwest, chef Kody Aswegan has been a leading member of celebrated restaurants such as The Golden, Cerulean, Please, Pleasantry, and most recently Wildweed in Cincinnati. Inspired by the neo-bistro and wine bar movements in France and Spain, his style remains grounded in local produce and seasonality. And, at his core the mantra “Life is an everyday adventure” resides.
Bar Manager – Mae Strubel
Mae Strubel has been at the helm of some of the finest bars in Fort Wayne and Indianapolis since 2016. Using locally grown and foraged ingredients, her focus for Rune’s beverage program brings unique spirits and flavors to Fort Wayne while highlighting the region’s terroir with a sense of nostalgia in her recipes.
General Manager – Kayla Abramowski
Kayla Abramowski has a passion for connecting with people through extraordinary hospitality. She discovered her enthusiasm for hospitality through her six years of experience in the coffee industry building relationships and community with guests. She loves creating fulfilling dining experiences for people that combine creative food and beverages and exceptional service. Her focus at Rune will be on fostering a warm, welcoming, and intentional environment and ensuring patrons needs are seen and met.
Certified Forager – Carrie Vrabel
Carrie Vrabel began foraging as a child on her grandparents’ farm in rural northern Indiana and never stopped. She eventually enrolled in a year-long intensive program with the renowned Illinois botanist, Pat Armstrong who introduced Vrabel to over 200 edible species. “It was life-changing and I’ve been obsessed ever since,” she says. Vrabel teaches foraging classes in northern Indiana, is contracted by Indiana University Press to write a field guide of wild edible plants native to the state of Indiana slated to publish in 2026, and is certified by the states of Indiana and Michigan as a wild mushroom identification expert. As for working with Rune, “I’m excited to provide wild foods that taste amazing and are harvested sustainably. My favorite thing in the world is giving people their very first taste of something that grows in our area like perfectly ripe pawpaws, American persimmons, or wild bergamot flowers,” says Vrabel.