What Joseph Decuis does

Joseph Decuis is a privately held, family-owned farm-to-fork hospitality business headquartered in Roanoke, Indiana, founded by the Eshelman family (Pete, Alice, and Tim) and operating under the direction of its named Louisiana ancestor. The company operates as a vertically integrated hospitality platform encompassing five interconnected business lines: an award-winning fine dining restaurant (accommodating up to 150 guests across six dining rooms), a retail Emporium (offering casual lunch, Wagyu cuts, and Indiana-sourced products), two distinct lodging properties (a four-room 1912 historic city inn and a six-room 1884 Farmstead Inn on the farm), and a working Wagyu cattle farm six miles from the restaurant. The farm is the company's core differentiator — it is the only US restaurant raising its own Wagyu using traditional Japanese husbandry practices, with exclusive genetics acquired from Mr. Shogo Takeda and finished with a special Japanese vegetarian diet, producing cattle that virtually 100% exceed USDA Prime grade.

The business model operates through multiple revenue streams including restaurant per-cover sales (Wagyu steaks at market price, Wagyu Tataki at $75, entr\u00e9e range $38-$75), nightly inn rates ($200 standard rooms, $500 premium suite), unit-priced event tickets ($35-$200 per person for Farm to Fork dinners, wine tastings, Oktoberfest, bourbon events), private event contracts (weddings, corporate events up to 500 guests), retail product sales (Wagyu cuts, Mangalitsa prosciutto), and gift certificates sold through both digital and physical channels. The company serves affluent diners and food enthusiasts, wedding and event celebrants, travelers seeking boutique lodging, local retail customers, and corporate event planners across northeast Indiana with marquee customers including Old Fort Wayne, Indiana Forum, and Lutheran Hospital.

The go-to-market approach is sales-led and event-driven, combining direct reservations via phone and OpenTable with a recurring event calendar and content marketing through the Midwest Farm to Fork blog. The company has earned multiple prestigious industry awards — DiRoNA Award of Excellence (one of only ~650 of approximately 650,000 independent US restaurants), Wine Spectator Best of Award of Excellence (consistent since 2000), AAA Four Diamond Award, and OpenTable's #1 restaurant in Indiana ranking — and has been recognized by Bloomberg Pursuits Magazine for producing "some of the finest Wagyu outside of Japan." Founder Pete Eshelman holds leadership positions within the American Wagyu Association (Board Member and past President) and the World Wagyu Council (first Chairman), reinforcing industry category authority.

Name

Joseph Decuis

Legal name

Joseph Decuis

Website

https://josephdecuis.com

Company type

Private

Founded year

2000

Operating status

Operating

Headcount range

11–50 employees

Short description

Joseph Decuis is a family-owned farm-to-fork hospitality business in northeast Indiana operating an award-winning fine dining restaurant, a Wagyu cattle farm, retail Emporium, two historic inns, and a calendar of culinary events, serving affluent diners, wedding celebrants, and travelers seeking premium authentic farm-to-table experiences.

Ownership category

akta.pro rank

Product category

Farm-to-Fork Hospitality / Fine Dining

NAICS

Full-Service Restaurants (722511), Caterers (722320)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

Keywords

• Fine dining restaurant
• Farm to fork hospitality
• Wagyu cattle ranching
• Historic bed and breakfast
• Special event venue

Headquarters

HQ city

Roanoke

HQ country

United States

HQ region

North America

Offices3 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure

Revenue model

1. Fine Dining Restaurant: Award-winning fine dining restaurant serving seasonal dishes with farm-raised Wagyu beef and ingredients from their farm and Indiana suppliers. Reservations recommended, open Wednesday-Saturday evenings. Accommodates up to 150 guests across six dining rooms.
2. Emporium Retail Store: Retail store in Roanoke offering casual lunch, signature foods, Wagyu beef cuts, fine wines, and Indiana-sourced culinary products. Open Tuesday-Saturday 10am-6pm, lunch served 11am-3pm.
3. Inn at Joseph Decuis: Four beautifully appointed guest rooms in meticulously restored 1912 historic home within walking distance of restaurant. Features period furniture, antiques, and homemade breakfast. $200 per night standard rooms.
4. Farmstead Inn: Six-bedroom restored 1884 Italianate farm house with Carriage House and Barn on the farm. Includes Loft meeting room (up to 40), authentic 1880s dining room, and farm experience activities. $500 per night for Joseph Decuis Suite.
5. Special Events and Weddings: Private events including weddings, receptions, rehearsal dinners, corporate events, charitable fundraisers, family parties. Restaurant accommodates up to 150 guests, farm accommodates up to 500 guests. Contact Alice Eshelman for bookings.
6. Gift Certificates: Digital gift cards delivered by email or physical gift cards sent by mail. Available in any denomination.

Pricing tiers

Go-to-market motion2 records

Distribution channels6 records

Marketing channels7 records

Core offering

Joseph Decuis operates an award-winning fine dining restaurant in Roanoke, Indiana, serving seasonal farm-to-fork cuisine featuring Wagyu beef and produce raised on its own farm. The company supplements the restaurant with an Emporium retail store, two historic bed and breakfast inns (Inn at Joseph Decuis and Farmstead Inn), a working Wagyu cattle farm, and farm-based event hosting for weddings, corporate functions, and fundraisers.

Product overview

Joseph Decuis is a multi-entity Farm to Fork hospitality company consisting of a fine dining restaurant (the core product), a retail Emporium, an operating Wagyu farm, two bed & breakfast inns, and a calendar of farm events. The restaurant, the company's flagship, is the primary revenue driver and culinary showcase, sourcing Wagyu beef and produce directly from the company's own farm six miles away. The Emporium provides a casual retail and dining complement, while the two Inns (Inn at Joseph Decuis in Roanoke and Farmstead Inn on the farm) offer overnight accommodations. The Wagyu farm operation is vertically integrated — the cattle are raised on-site and the beef appears on both the restaurant menu and for retail sale at the Emporium. Farm events (Farm to Fork dinners, wine tastings, Oktoberfest, Bourbon & Cigars) tie the portfolio together by creating experiences that bring guests to the farm and restaurant.

Differentiator

Problem solved

Functional benefit

Products and services

• Joseph Decuis Fine Dining Restaurant Award-winning fine dining restaurant located at 191 N. Main Street in Roanoke, Indiana, serving seasonal farm-to-fork cuisine featuring Wagyu beef and produce from the company's own farm and other Indiana farms. The restaurant features six private dining rooms and accommodates up to 150 guests. Reservations are recommended via phone or OpenTable.
• Joseph Decuis Emporium Retail storefront at 151 N. Main Street in Roanoke, Indiana, offering casual lunch service and a curated selection of farm-raised Wagyu beef cuts, Mangalitsa prosciutto, Wagyu corned beef, farm-fresh eggs, fine wines, and Indiana-sourced artisanal culinary products. Open Tuesday through Saturday.
• The Inn at Joseph Decuis

Quantifiable outcome

• Virtually 100% of Wagyu cattle exceed USDA Prime grade (compared to less than 2% of US commercial beef)
• +2 more outcomes

Named customers4 records

Segments5 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature1 record

Partnerships

Eleven partnerships are on record, tiered minor and core.

• 3 Roots Shrimp Farm (Meyer Family)minorStrategic or Co-development PartnerLocal Indiana shrimp farm less than 10 miles from restaurant. Pacific White Shrimp raised in above-ground pools in barn on corn/bean field. Harvested with hand-held nets and available at Emporium within hours. Offers fresh, locally-grown shrimp alternative to shipped-in product.
• Old Fort WayneminorStrategic or Co-development PartnerHistoric reproduction of 1815 garrison in Fort Wayne, IN. Joseph Decuis hosted Revolutionary War reenactment fundraiser for Old Fort restoration project. 100% volunteer-run organization educating community about regional history.
• Lutheran HospitalminorStrategic or Co-development PartnerTitle sponsor for Indiana Forum event hosted at Joseph Decuis Farm. Helicopter landing demonstration featured at farm event.
• Gérard Bertrand WinesminorStrategic or Co-development PartnerFrench winery partnership for Wine Fest events at the farm. Gérard Bertrand is a prominent French wine producer. Their L'art de Vivre (art of living) brand aligns with farm aesthetic.
• Chapman's Brewing Co. & Three Floyds BrewingminorStrategic or Co-development PartnerLocal Indiana breweries featured at farm events. Beer offerings at Indiana Forum dinner and farm events.
• Two EE's WineryminorStrategic or Co-development PartnerLocal Indiana winery featured at farm events. Wine served at Indiana Forum dinner.
• American Wagyu Association (AWA)coreStrategic or Co-development PartnerPete Eshelman serves as Board Member and past President of American Wagyu Association. Organization dedicated to promoting and advancing Wagyu cattle breeding in the United States.
• World Wagyu CouncilcoreStrategic or Co-development PartnerGlobal association of Wagyu breed associations. Pete Eshelman served as first Chairman of the World Wagyu Council.
• Ashtanga Yoga Fort Wayne (AYFW)minorStrategic or Co-development PartnerEliza Miron leads traditional Ashtanga yoga classes on the farm. AYFW is authorized by KPJAYI lineage of Sri K Pattabhi Jois. Only authorized Ashtanga teacher in Indiana. Classes Mon/Wed 9-10am, Tue/Thu 6-7:15am.
• Herd Nerdz (Desi Cicales)minorGTM or Marketing PartnerWagyu breeding podcast hosted by Alabama Wagyu breeder Desi Cicales. Pete Eshelman featured guest discussing Wagyu genetics, husbandry practices, and industry. Podcast part of series exploring Wagyu education.
• American Wagyu AssociationcoreOthersAmerican Wagyu Association logo featured on gift card page indicating official membership and brand partnership.

Scale indicators6 records

Recent moves6 records

Expansion highlights9 records

Broad incumbents

• The French Laundry: Thomas Keller's Yountville, California flagship — the benchmark for American fine dining with a multi-course tasting menu and Michelin three-star pedigree. Comparable only at the highest end of premium dining positioning; lacks Joseph Decuis's lodging and farm components.
• Meadowood Napa Valley: Luxury resort and fine dining destination in Napa Valley combining a Relais & Châteaux property with restaurant, wine program, and event venues. Operates as a much larger-scale incumbent in the dining-plus-lodging-plus-events category.

Direct peers

• The Inn at Little Washington: Washington, Virginia destination combining a Michelin-starred fine dining restaurant with a country inn. Comparable high-end dining + lodging pairing in a small-town setting with premium pricing and event hosting.
• The Herbfarm: Woodinville, Washington multi-course seasonal tasting-menu restaurant housed on a historic farm property. Mirrors Joseph Decuis's nine-course farm-driven prix-fixe concept and rural destination positioning.
• Blackberry Farm: Luxury 4,200-acre resort in Walland, Tennessee combining a working farm, multiple restaurants, luxury inn accommodations, and event venues. Closest direct analog to Joseph Decuis's farm-restaurant-inn-events bundle, though at significantly larger scale.
• Blue Hill at Stone Barns: Tasting-menu farm-to-table restaurant on a working farm in Pocantico Hills, NY. Operates with the same vertically integrated model of estate-raised ingredients feeding a destination dining experience, and competes for the same affluent foodie customer.
• Single Thread: Healdsburg, California farm-to-table restaurant with on-site farm and rooftop garden. Shares the multi-course tasting-menu format, estate-raised produce, and Michelin-tier positioning aimed at culinary destination travelers.
• The Fearrington House: Boutique inn and AAA-rated restaurant on a historic farm estate in Pittsboro, North Carolina. Shares the rural-America fine-dining-plus-lodging positioning, including heritage property character and farm-to-table menu sourcing.

Regional players

• Ballymaloe House: Family-run country house hotel and farm-to-table restaurant in East Cork, Ireland operated by the Allen family. Closest European analog to the Eshelman family's vertically integrated farm-restaurant-inn operation, though in a different geography.

Emerging players

• Stone Barns Center for Food & Agriculture: Pocantico Hills, NY nonprofit farm and education center that partners with Blue Hill at Stone Barns. Comparable operating farm + culinary positioning and overlapping Wagyu/livestock story; serves as an educational complement rather than direct restaurant competitor.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/joseph-decuis-restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Joseph Decuis