Indianapolis caterer Ritz Charles is cooking with high oleic soybean oil 

By Anita Sharkey 

Ritz Charles has been a cornerstone of the Indianapolis catering scene since 1986, known for elevating events with impeccable service and unforgettable meals. Now, their commitment to excellence is going deeper than the plate. 

Thanks to a partnership with the Indiana Soybean Alliance (ISA) and its promotion of high oleic soybean oil, Ritz Charles is bringing local flavor and functionality to the front of its business. 

At the heart of this collaboration is high oleic soybean oil made from soybeans grown by Indiana farmers. Ritz Charles officials said incorporating this premium oil isn’t only to support farmers; it’s been a game-changer in the kitchen. Scott Deck, Executive Chef at Ritz Charles, reported that the switch to high oleic has improved everything from food quality to kitchen efficiency. 

“We do over 1,500 events every couple of months,” Deck shared. “With that volume of frying, everything from jalapeño poppers to chicken parmesan for 600 guests, the oil we use has to perform. Since switching to 100 percent high oleic, we’re getting 20-25 percent more life out of every batch. That’s an extra day or more per fryer, and that adds up fast.” 

Beyond cost savings and producing crispier, less oily results, the partnership is part of Ritz Charles’ broader mission to source and support local. “Using Indiana-grown oil fits right into our company’s values,” Deck said. “We already use 100 percent local honey, maple syrup from two Indiana farms, and as much regional produce as we can. High oleic soybean oil is another way we’re keeping our food fresh, our vendors local and our standards high.” 

The partnership began at the Indianapolis Motor Speedway, where Ritz Charles first tested the oil during major catered events. Impressed by its stability under high-volume frying and its clean, neutral flavor, the culinary team made the decision to roll it out across their entire operation. 

Whether it’s appetizers for corporate happy hours or golden chicken for a wedding dinner, Ritz Charles now relies on high oleic soybean oil to ensure that every bite lives up to their decades-long reputation. 

“Consistency matters,” Deck said. “When we fry something, we want it to be light, crispy and delicious, not greasy. This oil gives us the confidence that it’s going to come out right every time.” 

And for Indiana soybean farmers, that’s exactly the point. The partnership showcases not only the versatility and performance of high oleic soybean oil, but also the real-world value of supporting local, farm-grown products. 

Indiana soybean farmer Chris Eck said, “High oleic soybeans are a win-win for farmers and the end user. They produce a specialty oil that’s free of trans fats, low in saturated fat, and ideal for high-heat cooking. It doesn’t carry over flavors between foods, so if you fry shrimp and then fries, your fries still taste like fries. Plus, it lasts longer in the fryer. These beans don’t take market share from traditional soybeans; they open new markets and add value through premiums back to farmers. For Indiana farmers, that premium makes a real difference.” 

For more details on high oleic soybeans, visit incornandsoy.org/higholeic for more information.