Layton Roberts grew up in Seymour, Indiana and moved to Louisville to attend Sullivan University's Pastry Arts program, which he completed in 2002.  Chef Layton worked through school, cooking for Anoosh Shariot, who focused on classic French tachnique with a Middle Eastern twist.  Then, Layton joined the team at Lilly's Bistro, focusing on local fresh ingredients, classic French cookery and down home Kentucky flair, under Chefs Kathy Carrey and Tomy Clemons.  He joined Masterson's Catering and gained large-scale experience, feeding up to 2,000 people daily.  Chef Layton was promoted to Chef of catering for Masterson's River Restaurant, Captains Quarters, and to executive chef by age 21.  His profession brought Layton to Indianapolis to work at 14 West as Sous Chef under Chef Tony Hanslits, who is now the director of culinary education for the Chefs Academy here in Indianapolis.  Upon Tony's departure, Chef Layton rose to Executive Chef.  Having been at 14 West since Spring of 2006, Chef Layton has developed a steady following of seasoned diners from all over the city.  He is known as one of the most personable chefs in Indy and makes frequent visits to the guests tables while they dine.  He changes his menu seasonally and prides his selections on locally grown produce and Indiana raised game.