Culinary Professional Salary in Indiana (2026)
According to the Bureau of Labor Statistics, culinary professional wages in Indiana vary by metro area, experience, and specialization. Below you will find detailed salary data and wage percentile breakdowns.
Culinary-Chef Salary in Indiana
Salary Range
Employment & Outlook
Culinary Professional Wages by Metro Area in Indiana
Chefs and Head Cooks Wages by Metro Area in Indiana
According to the Bureau of Labor Statistics ( OES data), chefs and head cooks wages in Indiana vary by metro area.
| Metro Area | Employment | Median Annual Wage | Avg. Annual Wage | Entry Level (10th pctile) | Experienced (90th pctile) |
|---|---|---|---|---|---|
| Chicago-Naperville-Elgin | 58,450 | $41,197 | $43,159 | $33,145 | $51,863 |
| Cincinnati | 13,300 | $37,665 | $37,071 | $27,874 | $48,064 |
| Indianapolis-Carmel-Greenwood | 11,280 | $37,692 | $37,215 | $26,845 | $48,366 |
| Louisville/Jefferson County | 6,750 | $37,144 | $37,867 | $28,706 | $50,642 |
| Fort Wayne | 2,330 | $35,401 | $34,554 | $26,173 | $42,357 |
| South Bend-Mishawaka | 1,630 | $36,026 | $35,176 | $26,661 | $46,445 |
| Evansville | 1,580 | $35,207 | $34,493 | $26,541 | $42,866 |
| Lafayette-West Lafayette | 1,110 | $35,051 | $34,030 | $25,288 | $44,829 |
| Bloomington | 1,100 | $36,596 | $35,852 | $27,259 | $47,141 |
| Elkhart-Goshen | 810 | $34,511 | $34,957 | $27,424 | $44,373 |
| Terre Haute | 690 | $34,141 | $34,409 | $24,009 | $43,351 |
| Michigan City-La Porte | 590 | $31,552 | $33,727 | $24,250 | $43,839 |
| Muncie | 500 | $30,680 | $32,518 | $26,426 | $39,017 |
| Kokomo | 410 | $35,236 | $34,319 | $26,978 | $42,453 |
| Columbus | 400 | $30,336 | $32,916 | $25,580 | $41,429 |
Wages reflect survey data and vary based on experience, credentials, employer, and local market conditions. Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics (OEWS), May .
Understanding Wage Percentiles
Wage percentiles show how culinary professional salaries are distributed across Indiana. The 10th percentile represents entry-level wages, while the 90th percentile reflects what experienced professionals earn. The median (50th percentile) is the midpoint where half of culinary professionals earn more and half earn less.
These figures come from the Bureau of Labor Statistics and reflect reported wages for Indiana. Actual earnings depend on employer, certifications, and years of experience.
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About this guide: Researched and written by the TradeCareerPath Editorial Team. Our editorial team researches and sources every trade school and career guide using federal labor and education data, including BLS OEWS and Employment Projections, DOL apprenticeship records, IPEDS, College Scorecard, and state licensing boards. We follow the editorial standards documented at /editorial-policy/.
Data sources
Figures on this page are sourced from the federal and state datasets below. Methodology: how we rank and source data.
| Data | Provider | Vintage |
|---|---|---|
| Occupational Employment and Wage Statistics (OEWS) | U.S. Bureau of Labor Statistics | May 2025 |
| Employment Projections | U.S. Bureau of Labor Statistics | 2024-2034 |
| Integrated Postsecondary Education Data System | National Center for Education Statistics (IPEDS) | 2024 |
| College Scorecard (school-level outcomes) | U.S. Department of Education | latest release |
| College Scorecard (field-of-study earnings) | U.S. Department of Education | latest release (updated 2026-06-12) |
| Occupational licensing requirements | CareerOneStop (U.S. Department of Labor) | latest release (updated 2026-02-22) |
| Registered apprenticeship programs | CareerOneStop / Apprenticeship.gov (U.S. Department of Labor) | latest release (updated 2025-10-25) |
| O*NET occupation profiles (skills, tasks, tools, job zones) | U.S. Department of Labor (O*NET / Employment & Training Admin.) | O*NET 29.1 (updated 2026-06-13) |