As a kid, Bognar spent hours folding crab rangoon at his parents’ restaurant, Nippon Tei, never imagining he’d someday reinvent it—and redefine the sushi experience in St. Louis. Today, Indo and Sado are recognized among the region’s best restaurants, earning James Beard Award nominations and national acclaim. After returning home from stints in Dallas and Cincinnati, Bognar’s vision was a gamble. But he forged ahead. “Believe in yourself, and bet on your ideas,” he says. “If you’ve got a good concept, don’t compromise—find a way to make it happen.”
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2026 QUESTIONNAIRE
PROFESSIONAL ACCOMPLISHMENTS & OPPORTUNITIES
What has been your/your company’s most significant success over the past 12 months? Earning the No. 1 position on “Ian Froeb’s STL 100” in the St. Louis Post-Dispatch.
What has you most excited about the future of your company or industry? Continuing to maintain an exceptional reputation for food and service—and constantly improving our product.
If you could change one thing about your industry, what would it be and why? The stigma that restaurant work isn’t a worthwhile career. The restaurant industry is creative, dynamic, and deeply rewarding. It’s one of the few industries that brings together people from all walks of life and skill sets.
What’s the toughest business challenge you’ve had to overcome? Pivoting during COVID. We had to adapt quickly to stay relevant and overcome the challenges of the shutdown.
What’s a risk you took in business that didn’t pan out—but taught you something valuable? Launching a tasting menu on Sunday nights. It didn’t land the way I hoped, but it taught me that the first version of an idea is just a starting point—and evolving it is part of the process.
What advice would you give to the next generation of St. Louis entrepreneurs or leaders? Believe in yourself, and bet on your ideas. If you’ve got a good concept, don’t compromise—find a way to make it happen.
MENTORS & PEERS
What is a key strength of the St. Louis metro area business environment? Low startup costs and a consumer base that’s genuinely excited about new food concepts.
What is one thing you would change about the St. Louis metro area business environment? We need a larger employment pool to support growing businesses.
Who is the most interesting under-the-radar/emerging business leader in St. Louis? I’m a huge fan of Luke Farrell and the work he’s doing to elevate St. Louis.
Who in your company (or industry) deserves more recognition for their impact? Our incredible team of managers, who keep everything running smoothly six days a week.
What’s a local organization, nonprofit, or initiative that more people should know about—and why? The Urban League of Metropolitan St. Louis. They’ve been doing meaningful, impactful work throughout the region for a long time.
BACKGROUND
Where were you born? St. Louis
What educational degrees do you hold, and where were they earned? Associate degree in Culinary Arts, St. Louis Community College.
What was your first job, and what did you learn from it? I was a dishwasher. I learned the importance of keeping a steady job and how to manage my finances.
HOBBIES & INTERESTS
What’s your hobby/passion? Skiing
What is one book you think everyone should read (or podcast everyone should listen to) and why? Guerrilla Marketing. It’s an essential read for anyone trying to build something with limited resources.
What do you do when you’re feeling stuck or uninspired? Take a break—or better yet, take a vacation.
What would people be surprised to learn about you (fun fact)? I love musicals and go to several each year.
